Behold, my new boyfriend: the heavy-duty Weston meat grinder.
This thing has me all twitter-pated.
I’ve been wanting one of these forEVERever. (Drool over all Weston’s awesome and affordable offerings here.)
Part of the reason I love my Weston so much: as much as I LOVE buying my meat in bulk and getting to try all the fun cuts of the WHOLE pig/cow, sometimes I just want some ground meat.
And since I’m just not all that fond of home-cooked ham steak or pork chops (I stink at making them) yet we’ve got oodles of them thanks to our Pigshare bulk buy, I’m happy to mechanically masticate those suckers into meatball-worthy ground goodness.
(PS: meat grinders are amazing for grinding up the “odd bits” like heart and kidney for adding to meatballs.)
So that’s what I did for this recipe. I grind’d up m’self some ham steaks and went to sesame-ginger town. Of course, you don’t need to do the grinding part. All you need is ground pork.
Make sure you use TOASTED sesame oil! Find it here or at most health food stores.
The easy carrot “noodles” add flavor when doused in coconut aminos (a delicious soy-free substitute for soy sauce – find them here or at most health food stores).
Check out this photo for what the carrot noodles will look like as you peel them. You’re basically just continuing to peel until you can’t peel any more.
- For the meatballs
- 1 lb. ground pork
- 2 eggs
- 1 Tbs. coconut flour (I use [url href=”https://secure.ttpurchase.com/A806AA7F-1E0B-90B3-0E3BACC28EA0C489″ target=”_blank”][u]this brand[/u][/url])
- 1.5 Tbs. powdered ginger
- 1 tsp. garlic powder
- 2-3 Tbs. fresh scallions, chopped
- 1 Tbs. coconut aminos (find them [url href=”http://amzn.to/1qCDQmg” target=”_blank”][u]here[/u][/url] or at health food stores)
- 1 Tbs. toasted sesame oil (find it [url href=”http://amzn.to/1yBvdLi” target=”_blank”][u]here[/u][/url] or at health food stores)
- 1/2 Tbs. salt (more to taste)
- For the carrot “noodles”
- 4 large carrots (or approximate equivalent in smaller carrots)
- 1 Tbs. toasted sesame oil
- 1 Tbs. coconut aminos
- Preheat oven to 350°F.
- Combine all ingredients in a single bowl and mix well.
- Form meatballs approximately 1.5″ in diameter.
- Place meatballs TOUCHING EACH OTHER on a cookie sheet.
- Bake for 35 minutes, checking once to ensure they don’t over-cook.
- Before removing from oven, check internal temp with a meat thermometer to ensure it has reached 160°F. If necessary, cook further.
- While meatballs are baking, peel the outer layer of skin from carrots with a standard vegetable peeler.
- *Put carrot skins in a compost bucket to bring over to my house so I can give my [url href=”http://instagram.com/p/oOpTTuwz8s/” target=”_blank”]pigs[/url] the peelings. (*not a real instruction)
- Use the vegetable peeler to swipe long “noodles” from the carrots (see [url href=”https://realfoodliz.com/?p=6536″ target=”_blank”]this photo[/url]). Peel as much as you can (once you get to the core, you’ll probably have to stop. You can eat the cores, or add them to the bucket for my pigs.)
- Sauté the carrot noodles in toasted sesame oil over medium heat until they soften slightly. (A few minutes.)
- Just before turning off the heat, add the coconut aminos and toss carrot noodles to coat.
- Remove from heat, top noodles with meatballs. Add extra sauce as desired.
Enjoy, and thanks for reading!