Beet and Beef Balls

By: Rose Marie Jarry, Master Chef at Kronobar

40 minutes, 4 servings, gluten-free, dairy free.


Beef Ball Mix:

  • 1 pound organic ground beef
  • 1 cup shredded raw beets
  • 4 garlic cloves
  • ½ cup quinoa flakes or cooked quinoa seeds
  • 2 tablespoons old fashioned mustard
  • 1 small onion, diced
  • 1 tablespoon smoked paprika
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon organic vegetable broth powder
  • Ground pepper
  • Cayenne pepper
  • 1 tablespoon fresh or dried Rosemary


  • 2 medium size cooked beets
  • 2 cups vegetable broth
  • Sea salt
  • 1 tablespoon potato flour or starch


  1. Mix all the ingredients from the balls mix together. Form 15 balls of the size of a golf ball.
  2. Heat up a pan, cook the balls in the pan with a little bit of coconut oil to prevent sticking to the bottom of the pan.
  3. Cook them for about 5 minutes on medium high heat.
  4. Blend the cooked beets and vegetable broth together. Add the potato flour and spices and mix well.
  5. Pour the sauce on the balls and place the pan into the oven for 15 minutes at 375F.
  6. Serve hot with rice or a nice green salad.
  7. Enjoy!