Have you been following our series on meatballs?
In just a couple of weeks many of my real food friends and I will be trekking up to Northern California for the 13th Annual Wise Traditions Conference.
I am so honored to be one of the speakers at this years conference and simply cannot wait for the 4 days of fun that this conference always is. Even though this is one of the few conferences in the world that will serve an array of nutrient dense foods, I am road tripping it up so, will bring food for the trip.
One of my yummy snacks will be these lovely Asian meatballs. They are an easy finger food, go great with dipping sauce (let me know if you’d like me to post my recipe for an Asian dipping sauce) and perfect added to broth for a quick soup.
Asian Meatballs Ingredients
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced garlic
- ¼ cup finely diced white onion
- 2 tablespoons finely diced or grated ginger
- 3 tablespoons finely diced dill
- ½ pound forage-fed ground pork OR pasture raised turkey if you don’t do pork
- ½ pound grass-fed beef
- 2 pasture-raised eggs
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon organic white pepper
- 1 cup fresh shitake mushrooms, chopped OR ¼ cup dried mushrooms, rehydrated and chopped
- Ground liver – substitute for 1/4 pound of ground meat or however much you’re brave enough to add (optional)
Asian Meatballs Method
- If you find your shitake mushrooms fresh, just dice away. If you can only find them dry which is much more common, plan ahead. Rinse the mushrooms thoroughly. Discard the rinsing water and cover the mushrooms with fresh water to soak for approximately 30 minutes before dicing.
- Dice or set your food processor to shred/grate and process the garlic, onion and ginger.
- Mince dill and white onion.
- Add sesame oil, minced garlic, onion, ginger, dill, chives, ground beef & pork to one bowl.
- Add salt, white pepper and egg to a separate bowl beat eggs and spices until smooth.
- Add egg to meat mixture and thoroughly combine with hands. Don’t be shy!
- Now that you’ve combined these ingredients, roll this aromatic mixture into meatballs and set aside. Aren’t they beautiful?!?!
- Pop meatballs into muffin tins or on baking sheet and bake in oven preheated to 375° for approximately 20 minutes or until the center of a meatball is done.
- Freeze or refrigerate for on-the-go nutrient dense snacks or a great addition to a soup. The options are deliciously endless.
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: Real Food Devotee
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