Feeding my family with Jones Creek Beef

My family all love Italian food and around here if we take a break from Italian food it is for Mexican food, so what that means is we use a lot of ground beef.

I was overjoyed to do a review and recipe with Jones creek Beef, they have fabulous ground beef, so when I got it the first thing I did was make meatballs and freeze them.  This is one of the best shortcuts I think I can give anyone who loves to cook Italian.

One of my son’s favorite dishes I make is Meatball Sub Casserole. (Full recipe below) I cut up some biscuits, add my meatballs, marinara sauce and cheese and bake until bubbly and delicious.  I have made this recipe a lot but, I have to say that when I made it with Jones Creek Beef it was beyond fabulous!

Jones creek Beef is all-natural, grass-fed beef, this beef is premium free range, grass-fed, and grass finished beef which means it is never fed grain, cattle that is feed and treated right from the beginning to end is always going to be a better product.

It is more important to buy grass-fed beef than it is to buy organic beef, as organic only ensures that it is not fed anything treated with pesticides, but even with the best organic grain, if it is not grass-fed it is going to have a higher level of acidity and this makes beef have a higher chance of having e.coli thrive in it.  Who wants that in their beef that they are feeding their family.  I don’t want any e.coli around my family even if it is organic!

I am so impressed with the fact that Jones creek Beef is not just grass-fed while at pasture, it is grass finished which means it is never fed grain in its entire life.  They do it right, throughout the process.  This beef is flavorful, lean, and better for you.

I know that it is suggested to eat white meat more often but, in all honesty it just does not happen around here, we are beef lovers, we use ground beef, roasts, steaks, tips, all of it, very seldom do we have chicken or fish maybe twice a month, and this beef from Jones Creek is far superior to anything we have eaten, and we eat grass-fed beef 90 percent of the time.

Grass fed beef is better for you over conventual grain fed beef in the following ways:

Lower in total fat
• Lower in those saturated fats commonly linked with heart disease
• Higher in Beta-carotene
• Higher in Vitamin E (Alpha-tocopherol
• Higher in B-Vitamins – Thiamin and Riboflavin
• Higher in Minerals – Calcium, Magnesium and Potassium
• Higher in Total Omega-3 healthy fatty acids
• Higher in healthy ratio of Omega-6 to Omega-3 fatty acids (1.65 vs4.84
• Higher in Vaccenic acid (which can be transformed into CLA – Conjugated Linoleic Acid)

If you are a beef eating family, this is the best of the best! You are going to love the way this beef tastes and how much better it is for you.  Every recipe you use this in you will be surprised by the difference in the taste and textures.  You can learn more about Jones Creek Beef at their website or on Jones Creek Beef,Pinterest, and Pinterest.

Meatball Sub Casserole

2 pounds of ground beef

2 tsp worsteshire sauce

3 tbsp bread crumbs

2 eggs beaten

1/2 finely chopped onion

2 tsp italian seasoning.

Mix together and make into meatballs, then bake in the oven until brown and to 165 degrees.  Cool and freeze for later use or use right away in any recipe.

2 Cans of large biscuits with each biscuit cut into fours

1 jar or 3 cups of homemade marinara sauce

shredded mozzarella cheese

six slices of provolone cheese

parmesan cheese

Spread the cut up biscuits on the bottom of a well-greased casserole pan, add meatball to the top of those and spread evenly, pour the sauce over the meat and biscuits sprinkle with half of the mozzarella cheese spread grated Parmesan cheese over and then cover with the slices of provolone.

Bake at 350 degrees for 25-35 minutes.  It will be bubbly and HOT!  Serve with Fresh fruit and salad.

Enjoy!