INGREDIENTS
1/2 lb ground beef
1/2 lb ground lamb
1/2 lb ground pork
1 large egg
2 Tbsp Tapioca flour optional, for binding
2 tsp poultry seasoning blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg
1 tsp dried oregano or 2 tbsp chopped fresh
1 tsp dried basil you can also use 2 tbsp chopped fresh if you have!
2 tsp freeze dried chives or 1 tbsp fresh chopped chives
1/2 tsp sea salt
ghee or other preferred cooking fat for frying
Marinara Sauce
INSTRUCTIONS
In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan.
Once the fat is heated (if it’s smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through.
Enjoy!
