Super moist beef meatballs
Eat Whole 2 Thrive
@EatWhole2Thrive
I heavily salted these gorgeous babies for adding into light broth/soup the next day. Please cut the seasonings in half if you serve them as an entrée.
Ingredients
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2 lb grass-fed grounded beef
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1 pack (14 oz) extra firm tofu
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1 Tsp minced ginger
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1 cup wine (rice, red or white)
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2 Tsp fish sauce
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1 Tsp organic tamari sauce
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1/2 teaspoon, optional
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1/2 tsp onion powder, optional
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2 inch green onions, white part
Cooking Instructions
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1
Blend tofu with garlic, ginger, green onions and a cup of wine to make a thin paste.
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2
Pour the mixture into a mixing bowl. Add 2 lbs of grounded beef. Tamari sauce and fish sauce shall be cut in half if you want to enjoy the meatball alone. I make these balls for soup so it has to be saltier. Mix everything very well by hands.
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3
In a large flat pan, use pasture raise pork lard ideally or olive oil to fry the beef meatballs. Shape the balls into ping-pong size balls. Roast in oven at 375F for 30 minutes plus broil for 4 minutes.
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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