I have a new recipe for you- Wonton Meatballs and super easy veggie sides/salads. I know most often Wonton Meatballs are made with pork and shrimp or chicken, but I had an Ancestral beef blend that I was eager to use. I've been following @forceofnaturemeats meats for a long time, and I was excited to find them in CO! Their ancestral blend contains completely grass fed ground beef, beef liver, and beef heart.
Organ meats are truly some of the most nutrient dense and bioavailable foods out there, but I don't know too many people who are eager to eat organ meats on their own. That's why I absolutely love these ancestral blends. Only ~3% of beta-carotene obtained from vegetables and fruits are converted to Vitamin A (retinoids) to be utilized in the body. Conversely, the liver contains preformed Vitamin A or retinol, which is readily used and absorbed. Organ meats are not only rich in bioavailable Vitamin A, but also folate, B12, choline, CoQ10, zinc, selenium, iron...and more.
I am in no way affiliated with Force of Nature, I simply LOVE their mission! If you're interested in regenerative farming, I encourage you to head to their website to learn more.
So, what do you think, friends? Are you open to incorporating more organ meats into your diet?
Ingredients for Meatballs
1 lb grass finished ground beef
1 lb pastured ground pork
1/2 cup of green onions, sliced thin
4 garlic cloves, crushed
~1/2 cucumber, sliced thin
1/4 cup of cilantro, chopped
1 Tbsp organic Tamari
1 Tbsp rice wine vinegar
1/2 tsp toasted sesame oil
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp onion powder
1/8 tsp ginger powder*
Dash of Magic Mushroom powder**
Ingredients for Chili Garlic Sauce
8 garlic cloves, sliced thin
3 Tbsp broth (I used chicken bone broth)
2 Tbsp rice wine vinegar
1 Tbsp organic Tamari (or coconut aminos)
1 tsp toasted sesame seed oil
1 tsp rice wine vinegar
1 tsp avocado oil
1/4 tsp black pepper
dash of ginger powder
1 cucumber, cut into spears or ribbons
1 head of green leaf lettuce, chopped
1 carrot, cut into spears or ribbons
1 green onion, sliced on an edge
*Do not use fresh ginger, it changes the texture of the meat
**This is Nom Nom Paleo's creation and it adds great depth of flavor. If you don't have it, don't worry!
-Mix all of the meatball ingredients together. Using your hands, form a ball about 1 inch wide.
-In a cast iron or enameled cast iron pan (this is what I use), heat ~1 Tbsp avocado oil to medium
-Add the meatballs, and do not crowd the pan. Let them cook ~5 mins on each side until they're lightly brown and have a crisp edge.
-Once they're cooked through, remove from heat and set aside. Continue cooking in batches.
Chili Garlic Sauce
-When you've finished your meatballs, turn the heat completely off and let the pan cool for at least 5 mins. Once the pan has cooled down, turn the heat to low.
-Using the rendered fat and juice from the meatballs, add the sliced garlic and allow them to cook through for ~5 mins. If you need more oil, add a dash of avocado oil at this point.
-Add the rest of the ingredients for the sauce, and cook on low for ~ 5 mins.
-Serve the meatballs with the raw veggie sides, and drizzle with the chili garlic sauce, and maybe even sriracha if you'd like!