Meatball

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I credit this recipe to my husband Amit – he tried the Ethiopian Berbere spice as an experiment and it was fantastic!
If pressed for time this can become a meatloaf recipe just pressed into that shape instead of balls.
3 pounds ground meat (can be chosen from lamb, bison, veal, chicken, turkey, pork, etc.) – use a variety for better nutrition
ghee, tallow, refined coconut oil and/or lard
3 teaspoons EACH of cumin, paprika, salt
3 teaspoons chopped fresh mint
1/2 cup chopped fresh cilantro
1 TBSP caraway seeds
1.5 Teaspoons dried Ethiopian Berbere Spice (paprika instead for milder version)
for Autoimmune Paleo use dry Italian Seasoning (basil, rosemary or savory, thyme, oregano, marjoram) and OMIT mint, cilantro, AND paprika- but use fresh parsley instead
1) In large steel bowl Mix meat and fresh herbs evenly.
2) In small stainless steel bowl mix all the dry spices.
3) Add the mixed spices to the meat mixture
4) Form meatballs about 2 inches diameter about the size of ping pong or gold balls and sear in fat on stovetop pan
5) Then bake meatballs  Bake 350 F for 30 min, use fat to grease baking pan