Spicy Leek Meatballs

Directions

1. Place all the ingredients in a large mixing bowl.
2. Knead well by hand until the ingredients are thoroughly combined.
3. Divide the mixture into 10 to 12 equal portions, about 1/4 cup each. Roll each portion into a ball.
4. Heat the cooking oil in a large nonstick pan over medium-high heat.
5. Add meatballs and pan-fry, covered, turning occasionally until browned on all sides and cooked through, about 10 minutes.
6. Drain on paper towel.
7. Serve warm.

Notes

Serve over a bed of simple steamed greens

1. 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.
2. 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!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/