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Buffalo (or ground turkey) Meatball Stew


55 minutes

4 servings


Buffalo meat is considered amongst the leanest varieties and is a good choice when you are entering Phase One of your Restart Series: Detox Program. Alternatively, you can use grass-fed beef, ground turkey or chicken.
Using shredded cauliflower as "rice" makes this soup more filling than just the meat and veggies alone. Phase One-Repair

Buffalo (or ground turkey) Meatball Stew


  • 1 pound(s) grass fed ground bison or beef, or free range turkey or chicken

  • 2 tablespoon(s) dried basil, divided

  • 1 teaspoon(s) onion powder

  • 1 teaspoon(s) garlic powder

  • 1 tablespoon(s) coconut oil

  • 1 small onion, minced

  • 3 cloves garlic, minced

  • 2 carrots, thinly sliced

  • 6 cup(s) organic beef or chicken broth, low sodium

  • 1 bunch greens: spinach, chard, or kale (cleaned and de-stemmed)

  • 1 head of cauliflower


1. In a medium bowl, combine the ground beef, 1 tsp basil, garlic powder, and onion powder.  Form into mini meatballs. Makes about 26-30, 1 inch meatballs.

2. In a large pot, heat 1 tbsp oil over medium-high heat.  Sauté onions, carrots, and garlic for 6-7 minutes.

3. In the meanwhile, you can brown the meatballs on a skillet on the stove on medium heat with a little coconut oil, until they are brown on the outside 6-7 minutes, turning frequently. (If you are pressed for time, you may skip the browning step).

4. To the sauteed vegetables, add the broth and remaining basil. Bring the broth to a boil, then add meatballs. Allow broth to come back to a boil, then reduce heat to medium.  Let cook for around 5 minutes, then add your greens. Cook another 5 minutes or until meatballs are cooked through.

5. Cauliflower Rice: Use only 1/4 of the head of cauliflower. Rinse and cut off end of stem. Shred the rest in your food processor with the tiny shredding side of the blade. If you don't have a food processor, cut into "rice" sized pieces.

6. Add the "cauliflower rice" and kale/spinach and simmer until the cauliflower rice is tender and the greens have wilted. Season with unrefined salt and pepper to taste. Enjoy!

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