Ingredients
The following ingredients have 8 Servings
- 454 g 1lb lean ground beef
- 454 g 1lb lean ground pork
- 1 small onion (diced)
- 1 clove garlic (minced)
- 2 tablespoons dried mustard
- 1/2 cup ground raw hazelnuts
- 2 large eggs
- 1 teaspoon Himalayan salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground Ceylon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 3 cups bone broth
- 3/4 cup raw cashew pieces (soaked overnight and drained)
- 1/4 cup water
- 1/4 cup ghee (or make your own)
- 2 tablespoons tapioca flour
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cardamom
Instruction
- Add all the ingredients for the meatballs to a large mixing bowl and knead well with clean hands to fully combine.
- Form into approximately 48 meat balls, roughly the size of a ping pong ball (a small ice cream scoop really helps to do this quickly and efficiently)
- Place a large heavy skillet over medium high heat and add a liberal amount of cooking fat, preferably lard. Sear the meatballs until nice and golden all around, about 4-5 minutes. You will probably have to work in batches, so you will want to reserve the partially cooked meatballs to a shallow bowl while you work on the others.
- While your meatballs are cooking, add all the ingredients for the gravy to your blender and process on the highest possible speed until completely combined and creamy looking.
- Once all the meatballs are cooked, transfer them back to the skillet along with their juices and pour the gravy all over them. Bring to a boil then reduce the heat and cook the meatballs for about 20 to 25 minutes on a slow simmer. Don’t worry if you see quite a lot of foam forming on the surface at the beginning, it will eventually blend right in and completely disappear.
