Hearty Meatballs

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When it comes to heart, I have all the heart eyes.

When it comes to meatballs, I have all the heart eyes.

Combine the two and I’m reduced to a pristine puddle of smit.

Hearty Meatballs | Enjoying this Journey...

Do you, boo.

Of course, if you don’t have beef heart, you can substitute an equal weight of lamb or veal hearts. As far as spices go, make your personal subs accordingly and with thought. If you are following the autoimmune protocol and have successfully reintroduced black pepper (a stage one reintro), feel free to add ¼ tsp with the seasoning mix.

Your meatball prep may take longer or shorter to make depending on {but not limited to} mis en place, distractions, tools used, how comfortable you are with grinding meat, and your oven.

If using your stand mixer’s grinder attachment, please play attention to the motor when grinding meat. If for some reason the motor begins to get hot, stop grinding meat immediately. Cover both the ground meat and chopped meat waiting to be ground and place in the fridge. Thoroughly wash grinder parts until ready to resume grinding.

I intentionally made this recipe so you could easily halve it to make approximately 18 meatballs if it better suits your needs. A halved recipe would need:

1 ¼ lbs beef heart (one beef heart), ¾ lb pork, ¼ lb beef suet, 1 ½ tsp salt, 1 ½ tsp turmeric, 1 TB sage, ¼ tsp thyme, ¼ tsp garlic 

Hearty Meatballs | Enjoying this Journey...

Hearty Meatballs
Author: 
Recipe type: Entree
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Nutrient-dense meatballs that are full of flavor and make for delicious leftovers.
Ingredients
Meat mix:
  • 2.5 lbs beef heart, trimmed and chopped into small pieces
  • 1.5 lbs pork, chopped into small pieces
  • ½ lb beef suet, chopped into small pieces
Seasoning mix:
Instructions
  1. Working slowly, grind all meats and suet with machine of your choosing. I use my KitchenAid mixer fitted with the grinder attachment (using the coarse grinding plate) and the largest Pyrex bowl I have to catch the ground mixture.
  2. Once meat and suet is all ground, quickly and gently mix with the seasonings. Cover the bowl and set in the fridge while you clean up the grinding equipment.
  3. Preheat oven to 375° F. Line two half-sheet pans with parchment paper.
  4. Using an ice cream scoop, scoop and level out meatballs on prepared pans, 12 on each. You should have enough mixture to make about 3 dozen meatballs. So once the two pans are ready, you'll have to put the meat mixture in the fridge again.
  5. Gently reshape meatballs if necessary and bake 15 minutes in the oven and swap the pans on racks. Continue baking 15 or so minutes, until meatballs are a deep golden brown.
  6. Finish shaping and cooking the remaining meatball mixture. Serve meatballs immediately. Cool the rest before storing in fridge or freezer.
 

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Hearty Meatballs | Enjoying this Journey...
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