- 1 pound organic red potatoes, peeled and chopped
- 1 small patty pan squash, peeled and chopped
- 2 tablespoons Paleo Powder Pinkseasoning (paleopowderseasoning.com)
- 5 organic scallions, trimmed and sliced
- 1 jalapeño pepper, sliced
- 1 pound grass-fed ground beef
- 2 tablespoons Fatworks Grass-Fed Tallow
Prep time: 40 minutes
Cook time: 50 minutes
Buffalo Tallow, Lamb Tallow
Preheat the oven to 350° F.
Add chopped potatoes and squash to a 3-quart glass oblong baking dish.
Add Paleo Powder seasoning. If you don't have Paleo Powder in your spice drawer you may want to give it a try! In the meantime, you can substitute with a combination of chili powder, garlic powder, onion powder, black & white pepper, cumin and a bit of cayenne pepper.
Add the sliced scallions and jalapeño pepper. Toss to combine so the seasoning coats all the vegetables evenly. If you can't visibly see a coating of seasoning on everything, add more and toss to combine.
Roll the ground beef into tiny balls and add them to the dish. Gently toss to combine so the seasoning is transferred to the outside of the meatballs.
Scatter small amounts off tallow evenly across the top of everything and transfer the dish to the oven.
Bake for 15 minutes then brave the heat and toss everything and continue cooking for another 35 minutes.
Remove dish from the oven using oven mitts and serve warm. Note: When tallow cools it creates a layer of fat on your dish so you want to serve this dish while it's still hot. When preparing leftovers, be sure to reheat on the stovetop or in the oven.