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Slanker Grass-Fed Meat

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Meatballs

"Choose from a variety of ground meats and enjoy these delicious meatballs as a main dish or an appetizer."

Ingredients for the meatballs:

1 lb. Slanker's grass-fed ground buffalo

1 lb. Slanker's grass-fed ground beef

1 lb.wild-caught ground venison, Omega-3 ground pork, lamb or more buffalo/beef

1 Omega-3 pastured or Christopher egg, raw

6 Omega-3 pastured or Christopher eggs, hard boiled and each cut into eighths

1 bunch fresh mint, finely chopped

1 medium onion, diced

3 cloves garlic, minced

T-Coon's "The Stuff!" or salt and pepper to taste

Instructions:

Thoroughly mix all ingredients except for the hard boiled eggs.  Form into balls, then flatten slightly in your hand.  Add one piece of the hard boiled egg and fold over and re-form into a ball so that the egg ends up in the middle of the meatball.  This is the secret of the whole dish: a surprise inside each meatball--delicious!

Heat the oven to 475°F.  Grease a sheet-pan with rendered suet or lard.  Set the meatballs on the sheet pan, being careful not to crowd them.  Cook at 475°F for 10 minutes or just until they begin to brown.. Then broil for another 8-10 minutes until the color looks right.  Take out the cooked meatballs and continue cooking in batches until they are all cooked. 

Meanwhile, prepare the sauce:

3 lbs. tomatoes

2 cloves garlic

1 jalapeno, roasted on the stove-top burner with skin removed.  (You can either keep the seeds or remove them.)

T-Coon's "The Stuff!" or salt and pepper to taste

Boil tomatoes for 5 minutes in a large pot with about 4 cups of water; remove to blender and allow to cool.  Reserve enough water for use in thinning the sauce and discard the rest (you may or may not need the reserved water).  Add garlic and chipotle and blend thoroughly.  Add salt and pepper.

Add some oil or bacon fat to the pot used to boil the tomatoes.  Heat and then pour in the sauce very carefully.  Boil the sauce together with the oil for about 5 minutes, then as much longer as you like depending on the consistency you want. When you're satisfied with the consistency, put the meatballs into the sauce and stir so that they are all coated and warmed through.  Serve and enjoy!