SPICY MEATBALL RECIPE
SPICY MEATBALL INGREDIENTS
Meatballs:
1 lbs Pederson's Farms Organic Grass Fed Beef
1/2 tsp salt
1/4 tsp paprika
1 egg
2 tbsp freshly chopped parsley
2 tbsp almond flour
1 tbsp tapioca starch
1/4 tsp black pepper
2 tbsp of onions grated
1 tsp minced garlic
2 tbsp olive oil
Sauce:
6 tbsp of coconut aminos
2 pieces of scallions chopped
1/2 tsp of cayenne pepper
1 tsp smoked paprika
2 tbsp of water
3 tsp sea salt
1/4 tsp all spice
1 tsp minced
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 cup fresh diced pineapples
2 small baby red peppers sliced thinly
SPICY MEATBALL RECIPE DIRECTIONS
1. In a mixing bowl add all of the ingredients for the meatballs together, except for the tapioca and oil. Mix very well and form 14 small balls. Place on parchment paper and dust with tapioca. Heat oil in a medium skillet on medium-high heat. When hot, add the meatballs and make sure they don’t touch each other to prevent sticking together. Cook for 10 minutes making sure to brown all sides.
2. Meanwhile add scallion, water, and coconut aminos in a small blender and blend until mostly smooth. Add the rest of the ingredients for the sauce, except for the pineapples and peppers. Blend well.
3. When the meatballs are done, remove and place on a cooling rack. Rinse out the skillet and return to heat. Add pineapples and pan roast for 2-3 minutes. Toss in the peppers and the sauce. Add 1/4 cup of water, then add meatballs. Cool for another 2 minutes, add extra water to thin out sauce as needed. Remove from heat and top with additional thinly cut scallions. Enjoy.
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