
Broccoli Beef Meatballs (gluten & dairy free)
Shop 100% Pasture-Raised, Grass Fed & Finished Ground Beef Calf
What is Beef Calf?
We're offering a select cutting of young beef (approximately 10-14 months old) that can be used similarly to a traditional veal product, but with a little more texture, much more flavor and without the animal welfare concerns. This ground beef is approximately 90/10, but may be slightly leaner batch to batch.
In Europe, it goes by 'Rose Veal'; these are young, pasture raised animals that have been recently weaned off milk over the past few months, giving the meat a unique flavor and texture compared to our standard beef (approximately 24-48 months old).
A leaner, very tender ground beef with a little less time in the dry aging room and a slightly coarser grind than our standard Ground Beef. If you're not sure what to make with it, try making meatballs, burgers or meatloaf!

Broccoli Beef Meatballs
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4
Ingredients
Meatballs
1 pound ground beef calf or ground beef
1 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
½ tsp ground black pepper
3 tbsp arrowroot powder
1/4 cup avocado oil
Honey Garlic Sauce
¼ cup coco aminos
2 tbsp rice wine vinegar
2-3 tbsp honey
2 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
¼ cup water + 2 tbsp
Veggies
1 medium broccoli head, cut into florets
1 small cauliflower head, cut into florets
Instructions
- Make meatballs: In a mixing bowl combine ground beef calf, tamari, garlic, ginger and ground pepper. Using your hands or a spoon mix until fully combined. With a 1 oz cookie scoop or your hands form the meat into meatballs (about 2 tablespoons). The meat mixture will be pretty sticky. Sprinkle 2 tablespoons of arrowroot powder over all the meatballs. Dredge the meatballs until fully coated.
- Make the sauce: In a glass measuring cup, mix together tamari, coco aminos, rice wine vinegar, honey, garlic, ginger and ¼ cup of water.
- Sear the meatballs: In a Dutch oven heat the avocado oil over medium heat. When the oil gets hot add the meatballs, and cook for about 12-14 minutes until all sides are seared. Once meatballs are golden brown, remove and set aside in a bowl.
- Make a slurry: In a small bowl add the remaining 1 tablespoon arrowroot powder and mix with 2 tablespoons of water. Set aside.
- Create a sauce: Add the broccoli and cauliflower into the Dutch oven. Cook for about 5 minutes or until lightly browned. Then pour in the honey garlic sauce. Bring to a boil for about 3 to 4 minutes and then add in the meatballs. Toss the meatballs into the sauce and then pour in the arrowroot slurry. Give the sauce a good stir and let it cook for about 5 minutes or until the sauce starts to thicken and coats the meatballs.
- Serve: Enjoy the meatballs with sauce over rice and top with green onions. Store meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.