Move Over and Share 'Em Meatballs

Move Over and Share ‘Em Meatballs

1 lb ground meat (we used turkey on retreat)
1 Tbsp ground flaxseed and 1.5 Tbsp water, whisked together; allow to sit for ~10 min and thicken.
1 Tbsp olive oil
2-3 cloves garlic, depending on size, pressed or minced
1 small onion, peeled and finely chopped
1 cup minced mushrooms (not chopped but truly minced in order to work well as a binder)
1 Tbsp dried oregano
1 tsp dried thyme
1/2 cup minced, fresh parsley (thin stems okay; just minced finely)
3/4 tsp unrefined sea salt
2 Tbsp organic ketchup

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Preheat oven to 350 degrees. In a small frying pan, heat olive oil. Add onion and pressed garlic cloves to the pan. Sauté until onions are caramelized, not burnt. Set aside to cool.
In a mixing bowl, combine all remaining ingredients and blend well (best to do this just with clean hands). Add in the cooled onions and blend well. Form into 1.5-2” meatballs, rolling them in the palms of your hand.
Put in a casserole pan or baking sheet with high edges.
Bake in the preheated oven until still pink in the middle (10-15 minutes depending on meatball size), as they will finish cooking within a sauce (or upon reheating – to avoid being drug).
Save pan drippings to add to sauce, if you wish.

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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