Triple Meatballs!

In by Toni PLeave a Comment

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Triple Meatballs!
I am not vegan or even vegetarian, and that being said, I usually don’t post many recipes that include meat. Not that I don’t like the food (meat) itself. I like all kinds of animal protein and it is a part of my diet in small amounts. For my particular body, it is a resounding ‘yes’. However, I generally prefer to share the beautiful photos exploding with vibrant color when vegetables are the main attraction of our meals. Last week I made a meatball dish that was comprised of organic pork, organic dark meat turkey and grass fed bison. The finished dish came out so incredibly delicious that I felt really compelled to share it. It lasted for a few meals with leftovers and was even better the second day. (I know people always say that!) These three types of meat were combined with several other ingredients and cooked in a light broth using fresh, garden grown tomatoes of several varieties and fresh dill and cilantro. The broth was a combo of our favorite chicken and beef bone broth. For a carb light meal, we served it in bowls, with a little parmesan right in the broth. Pairs beautifully with a crisp green salad or a plate of baby broccoli with lemon and olive oil.
Servings
servings
Ingredients
The Broth/base
Servings
servings
Ingredients
The Broth/base
Instructions
  1. First start with preparing the meatballs: Combine all three meats in a large bowl. Add two eggs, oatmeal, breadcrumbs, and then the fresh dill and cilantro.
  2. Mix thoroughly to combine and make meatballs. I use a scooper that is like a small icecream scooper, but you can hand do them just as well. Set on a platter and prepare a skillet with 2 tablespoons of avocado oil. Also use the dutch oven with an additional 2 tablespoons of avocado oil.
  3. When skillet and dutch oven are hot, begin to brown the meatballs. Keep turning with tongs and when they are lightly browned, remove and set back on the platter.
  4. Prepare the dutch oven with 2 tablespoons of avocado oil. Don’t rinse after browning the meatballs, keep all the flavors and yummy bits, and when hot, add onions, celery and red pepper.
  5. Add the paprika, salt, pepper, and continue stirring until soft, 5 or 6 minutes on medium flame. Add tomatoes and continuing stirring for 3 minutes.
  6. Add the broth, the wine, and the water. Bring to the boil, reduce flame, cover and let cook for 20 minutes.
  7. Add the meatballs to the simmering broth. Let cook for about 40 minutes on low flame stirring occasionally. Check to see if it is done. Take a meatball out and cut in half to make sure it is not pink inside.
  8. Serve in a low carb Paleo way with lots of broth in a soup bowl, topped with Parmesan, or go with the pasta of your choice, gluten free or semolina. Fantastic either way.

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