23 January 2013 ~ 1 Comment

AMAZING Meatballs!

A little diversion from my usual educational posts. Thanks for the requests on Facebook, Ladies.

So, I’ve been hearing a lot recently about how nourishing lamb is and as usual, I just HAVE to consume nutrient dense foods as I hear of them. But, why lamb? They are cute and fuzzy, and they taste different than other domestic critters. With that last point in mind, I set out to create what I hoped to be a palatable dish I could use as a springboard into the regular consumption of this healthly meat. As I get used to it, I will change the proportions of meat, or not. We’ll see.

Here’s what I came up with:

AWESOME Meatballs (Makes about 18)
1/3 pound ground lamb
1/3 pound ground beef
1 pound bulk breakfast sausage
1 cup pumpkin seed flour (more on this in a few minutes) or cracker crumbs
2 eggs
1 nice-sized carrot, chopped finely
1 1/2 tsp. sea salt
1/2 tsp. powdered tumeric
1/4 cup applesauce (more on this, too)
Spices, I used Simply Organic Seasoned Salt and Onion Powder, and Carl’s All Purpose Seasoning
1 T Coconut oil
1 T Gelatin (optional)

Put all the ingredients except the spices in a large bowl. Now shake the spices across the bowl, maybe 4 passes with each. Mix all the ingredients well. You can use a spoon, but it won’t be as easy as washing your hands and getting in there. This will probably take a couple minutes.

Once well mixed, form into 1 1/2 – 2 inch meatballs and place in a low to medium heated skillet which has about 1 T of coconut oil melted in it. You can turn the heat up a little, but you don’t want to scorch your meat. Lightly brown a side, then turn the meatballs a bit every few minutes. Once you have them cooked so they stay together (10-15 minutes), cover them and reduce the heat to low for about 1/2 hour. When I removed the lid, I had an interesting liquid that I knew was loaded with good fats, so I moved the meatballs to a plate, stirred in about a tablespoon of gelatin (sprinkle and stir rather quickly), then put the meatballs back in. This “sauce”, while not exactly pretty, was delicious!

About the “flour”. We have learned, like so many, that wheat products and other grains don’t fare well in our bodies (I experience bloating, for one). I thought about coconut flour, but honestly am tired of using it for everything. I thought I could make nut powder out of something else, then I remembered how my dehydrated pumpkin seeds turned out a little on the chewy side, so I decided to try to grind them up in my Vitamix. Perfect. And high in zinc. I’m on to something now. You, too, can dehydrate pumpkin seeds (after soaking them overnight) and then grind them up in your blender, or you can use bread crumbs, or cracker crumbs. Experiment. It’s fun.

As far as the applesauce is concerned, you can make it yourself if you like, for added nutrition. We use 3 organic apples (washed, ends cut off, then quartered) to 1 small/medium peeled beet – pureed in the blender. No cooking – it’s still raw. Add a touch of organic cinnamon for flavor. Walla!

My recipe does not say that the meat should be grass-fed, but if you can do this, the final entree will be tastier and better for you than using conventionally raised. For this recipe, we used all meat from Crane Dance Farm in Middleville. Creswick Farms also has a terrific bulk sausage.

I hope you will try this recipe, especially if you have reservations about eating lamb. I’d love to hear your comments about how it goes.

As always, I wish you real food, for real health, so you can be real happy.

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