The holidays are upon us, which means time for entertaining and gatherings with family, friends, coworkers, and loved ones. If you are looking for a delicious and healthy appetizer or entree, try these organic meatballs. Pair them with whole-wheat pasta for a meal, or serve alone for a healthy snack.
Juicy Organic Meatballs
Ingredients:
Meatballs:
½ cup homemade grass fed chicken bone broth
4 oz. grated organic Parmigiano-Reggiano plus a little for serving
1 ½ large onions, minced
1 cup fresh parsley, minced
4 tsp. dried oregano
8 garlic cloves, minced
2 tsp. ground fennel seed
4 large egg yolks
1 ½ lbs. ground pastured pork
1 ½ lbs. grass fed beef 85%
4 tbs. ghee or raw butter, melted
4 tbsp. sea salt
Freshly ground black pepper
2 tbsp. fresh basil chopped
¼ cup gluten free panko
¼ cup grass fed whole buttermilk (optional)
Tomato Sauce:
½ cup organic extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
2 carrots, minced
Sea salt
Freshly ground pepper (to taste)
2 cans (32 oz. each) organic crushed tomatoes
6 basil leaves
2 dried bay leaves
4 tbsp. raw butter
Directions:
Meatballs
1. In a bowl combine gluten free panko with buttermilk tossing to coat until completely moist.
2. Add onion, garlic, Parmigiano-Reggiano, oregano, basil, fennel, parsley, sea salt, pepper egg yolks add to bread mixture.
3. Combine pastured pork and grass fed beef together then add all the other mixture in a processor or mixer until completely blended.
4. Pour the cooled raw butter over the mixture.
5. Preheat broiler and set oven rack in mid position. Line a rimmed baking sheet with Parchment paper. Form the meatball mixture into even 2 inch balls and arrange on baking sheet. Broil meatballs until browned on top about 7 min. depending on broiler strength.
6. Heat tomato sauce in a medium pot until simmering and add in meatballs. Simmer until meatballs are cooked through about 10 min.
Tomato Sauce
7. In a large sauté pot over medium heat add onion, garlic and sauté until translucent.
8. Add celery and carrots, sea salt and pepper. Sauté until the vegetables are soft, about 5 min.
9. Add tomatoes, basil, bay leaves and simmer for 1 hour until thick. Remove the bay leaves. Add raw butter 1 tbsp. at a time depending on acidity.
Kim is a Nutritional Therapy Practitioner, Certified GAPS and Restorative Wellness Practitioner. She develops bio individual nutrition and supplementation protocols to support optimal health, weight loss and deficiencies that create symptoms, imbalances, and disease. She utilizes a natural foundational approach to rebuilding health, which includes high-performance foods and resources to fuel a sustainable shift in your life for permanent results.
For a more comprehensive view of her work:
If you would like to schedule an appointment with Kim, please call her cell phone at 919-427-5946 or Bull City Psychotherapy at 919-382-0288. Or you can e-mail her at kim@bullcitypsychotherapy.com