Grass-Fed Greek Lamb Meatballs

Recipe for Grass-Fed Greek Lamb Meatballs

This delicious Grass-Fed Greek Lamb Meatball recipe is for those of you who LOVE Greek food. It has all the seasonings that make it, well…Greek. We also made a garlic sauce to drizzle on top for moisture and more flavor. You can put them in a pita wrap with tomatoes or eat them with reds and greens to the side.  If you are afraid of spice, I would tone down the garlic and the red pepper flakes.  This recipe makes 12 small meatballs. Recipe is courtesy of www.thestayathomechef.com.

Meatball Ingredients:

1 lb grass-fed ground lamb (we recommend our lamb of course)
2 tb chopped fresh parsley
2 tb chopped fresh mint
2tb chopped fresh cilantro
4 cloves garlic, crushed
2 tsp red wine vinegar
2 tsp ground cumin
½ tsp salt
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground ginger

Garlic Sauce Ingredients:
4 cloves garlic, crushed
¼ cup greek yogurt
1 lemon, juiced
¼ tsp salt

Preparation:

1. Preheat oven to 400 degrees and lightly grease 9x13 glass dish.
2. In a medium size mixing bowl, combine all meatball seasonings. Knead lamb into the mixture thoroughly.
3. Form meat into 12 balls.  Place in prepared pans. Bake until cooked through, approximately 25 minutes.
4. While the meatballs are cooking, combine garlic sauce ingredients into small bowl and place in the refrigerator until meat is ready to eat.
5. When meat is ready, drizzle sauce on top and eat with whatever sides you choose.  We recommend fresh tomatoes.

BF-Farms, LLC

Oklahoma's #1 source for 100% grass-fed beef and lamb.

www.BF-Farms.com

Our Food Heritage

Our food heritage in America starts with Native Americans. 

To better understand why certain foods are popular, it’s good to see how they came about in the first place – Our Food Heritage.

Think of these foods; sweet potatoes, corn, grits, hominy, porridge, cornbread, squash, black-eyed peas, turnips, and collard greens. Most of us would immediately say those are foods of the South when in reality; they are Native American foods that the South adopted.

When we think of the meats we eat now, most Native Americans had never seen animals such as beeves, chickens, pigs, sheep, or any of the other domesticated animals brought to the United States by the Europeans and others after the 15th century. They actually learned how to graze wildlife, allowing them to roam freely from one area to another. When they wanted to harvest a buffalo or deer, one of their favorite methods was to burn a controlled area of underbrush. This would attract animals to lick the rich minerals that the burned underbrush provided. A sharp shooter with a bow would direct an arrow at a choice animal that would fall without disturbing the rest of the animals. When the rest of the animals obtained their fill of mineral rich ash and left, the hunters would claim their bounty from nature, not wasting anything.

It was the Native American who taught us how to preserve meat through air drying and smoking. Jerky is a Native American creation. Pemmican is another creation they made from dried meat, melted fat, bone marrow, and wild berries. This was nutrient dense, light weight energy food for warriors. What a power bar!

We at BF Farms could say that we have created a better way to raise and manage our animals so that their meat is tender and flavorful, without the use of antibiotics, growth hormones and free of GMO products. But this would not be true. In reality, all we have to do is look at nature and the Native American way of living with nature and we are already headed in the right direction.

Ask this question, “Can you think of any place in nature where there is no animal life?”

BF-Farms, LLC

Oklahoma's #1 source for 100% grass-fed beef and lamb.

www.BF-Farms.com

BF Farms’ Adventures

#bffarms #farmlife #adventures

The Sallee family has had many adventures on BF Farms thus far! Here’s a sneak peak at what we have been experiencing:

From farm to kitchen to table…

So living on a farm means you basically have your own grocery store. It’s pretty fantastic. We not only have an endless supply of the world’s best grass-fed beef and lamb of all cuts and sizes, we also have a rather large garden in the back yard, a milk cow, and access to wheat.

Now, before you start thinking that life has become so “utterly” easy for us – wink – keep in mind that preparation is still needed for…EVERYTHING. I have, in two months, learned to prepare various styles and cuts of meat - thanks to Pinterest, take care of a garden, harvest, milk a cow, make cheese, can all kinds of veggies, and I will soon make bread before the year is over!  Whew!

It’s time consuming, and hard, and sometimes I just really don’t want to do it…and then I think, “My precious babies are eating this good, nutritious, ethically raised food. Their lives depend on me and I am grateful for the chance to do it well.” And that’s all I need to keep going.

Meanwhile, on the farm…

Brian and Kamie, Brian’s mother and Ranch Manager, spend a lot of time on the farm with the cattle and sheep. They make sure the animals are getting the nutrients they need and frequently move them from field to field so they can feed on many different types of grass. Kamie breeds the animals and Brian uses his super human muscle strength to fix fences, wrestle rams, and farmer guy type stuff that I’m sure I should know more about.

Thank a farmer when you get a chance.

On another more light-hearted note, my four-year-old daughter, Riley, has a pet lamb. Her name is Lola. Lola is an orphan. We are not really sure who her mama is because we found her alone in a field, but Riley took her in and feeds her lamb formula from a bottle every day multiple times a day, runs around with her, and teaches her the ways of a four year old. Lola thinks she is a human. Riley also has grown fond of a chicken named Survivor, and she likes to collect eggs like every day is Easter. She is our grand assistant and loves to help in every way.

Emma…well, Emma is one and likes rocks.

(From the 'pen' of wife & mother, Nicole Sallee.)

BF-Farms, LLC

Oklahoma's #1 source for 100% grass-fed beef and lamb.

www.BF-Farms.com

Wind, Dust, and Water

Wind Blown, Dust Covered, & Water Drenched Farm Life!

Wind, dust, and water are what met the Sallee family after a 20 hour journey from the sunny state of Florida to Benkendorf Family Farms in Oklahoma. The Benkendorf Family Farm has now grown by four; Brian & Nicole, 5th generation and their children, Riley & Emma, 6th generation. Their friends in Florida ask, “Why on earth would you leave Florida and move to Oklahoma?” For Brian & Nicole, the answer is quite simple – Family!

Nicole expands...

Plungng into farm life has been a crazy experience for us.

Wind.

The wind was nothing new.  There is wind in Florida, but nothing like this.  I’m talking metaphorically. We have two small children, Riley is four and Emma is one.  If you have kids you know…whirlwind…tornado –  EVERYWHERE. Now we have come to embrace the wind. I pull back my hair, put on my BF Farms cap, and watch life breathe onto this beautiful farm and through our wonderful family.

Dust.

Dust is everywhere and dusting is futile. Since one of my roles on the farm is to keep the house fairly clean and in functioning condition, I tried so hard, at first, to keep the mud and dust from entering the house. Here’s the metaphor. When you live on a farm, work is right outside.  You hear the animals through the walls and you see the work to be done through your windows.  Boundaries are impossible.  I am learning how to let go – to embrace the downtimes and roll with the work that needs to be done…and go to Starbucks every now and then to gain sanity!

Water.

Crazy thing – we left a pretty wet state with pools and beaches, and rain every afternoon.  We were told this was a very dry state.  Lies.  It rained for two whole weeks when we got here and then a little more a week later.  Holy Moly!  I don’t know how religious everyone reading this is, but both Brian and I have been baptized.  Like the full dunk.  It was an incredible experience for us.  An outward display of what was already brewing in our hearts.  Then we were refreshed and ready to start a new life….do you see where I’m headed?  Like the cattle, sheep, and our garden need water to refresh and restart…after the rain, we were ready.  Poop, dirt, expos, hard labor and all…we were in it.

So you see, farm life is both… both dirty and fun, both crazy and clear, both complex and simple.

The thing that’s so special about this farm is that everyone has a common goal and lives by that goal.  We want every individual and every household to be healthy.  To eat the highest quality food to be able to live the highest quality lives.  What we offer is grass-fed beef and lamb and we will do that to the best of our ability.

We’re in it!

BF-Farms, LLC

Oklahoma's #1 source for 100% grass-fed beef and lamb.

www.BF-Farms.com

The Grass-Fed Movement

The “Other Benefits” of the Grass-fed Movement

The grass-fed movement in the United States has been propelled by health concerns. And because most grass-fed beef is marketed as whole or half, people are becoming excited about trying parts of a beef they didn’t even know existed.

The Magruder Ranch in California raises grass-fed beef, and they market their animals similar to the way we do at BF Farms – with the exception of one thing. 70% of their orders come from restaurants with the balance sold to individuals. Both the Magruder Ranch and BF Farms market primarily whole or half beef, but BF Farms markets almost exclusively to individuals.

So, what’s the point??
There is a trend occurring in the United States. People want to enjoy all parts of a beef rather than the few select cuts generally offered in a grocery store.

The feedlot revolution has concentrated on only one theme – how well a steak is marbled. This has created the government grading system of Choice and Prime. Many forward thinking chefs are now saying that there is much more to a beef than a well-marbled steak. Yes, California may be ahead of Oklahoma in this trend, but this trend is coming our way. It’s our BF Farms’ customers who are on the cutting edge of this new trend!

In a way, each of you is a chef creating new and interesting ways to prepare different parts of your grass-fed beef. Most local restaurants and their chefs here in Oklahoma are still reluctant to order a whole of half beef – but it IS coming!

Just know that what is in your freezer is special. Yes, you already know the health benefits of 100% grass-fed beef, but together we are learning new and unique ways to use the entire beef. One of these uses is bone marrow to make bone broth. It’s mind boggling to think that for years many people have been throwing away probably the most nutritious part of a grass-fed beef.

We keep challenging our processor not to throw away anything that may have value. Example: one unique, small piece of meat called “cheek meat” surfaced. This is a small portion of meat in the head of a beef that is generally discarded. This is delicious cooked at a low, moist heat all day in a crock pot. In addition, we have customers who request all organ meats along with the sweet breads.

We encourage you, our customers, to share ways you’re preparing your grass-fed beef. Email us so we can post your recipes in blogs and on our Facebook page. From there, share your recipes with your friends!