Meatballs:
1 lb ground natural bison
1/2 small onion, chopped fine
2 jalapeño with seeds, chopped fine
crushed red pepper
chili powder
paprika
3 cloves garlic, minced
1/4" chunk fresh ginger, minced
Combine all ingredients in a large bowl and mix well. Spray a large pan with nonstick cooking spray and add 2 T. of olive oil to the pan. Preheat the skillet to medium heat (4). Using a large spoon and your hands, form small balls with the meat by rolling the mixture in your palms as shown below.
Place 5 meatballs into the pan and cover, reducing the heat to medium low (3). Cook for 2 minutes then uncover the meatballs and flip them gently. Cover and continue cooking for another 3-4 minutes. Promptly remove the meatballs from the pan to prevent overcooking.
Soup:
1/2 lb. chopped fresh collards
1 large grass-fed marrow bone
6 c. water
3 stalks celery, chopped
1 cup frozen broccoli pieces
1/2 organic carrot, grated
1 green bell pepper, chopped (optional)
2 scoops organic hemp protein powder (optional)
1/2 small onion, chopped
5 cloves garlic, minced
1/2" chunk fresh horseradish, minced
crushed red pepper
dash cayenne pepper
Fill a large pot with the water and soup bone. Add the minced garlic and horseradish and remaining seasonings. Bring the broth to a boil (~ 30 minutes). Add the chopped vegetables and preformed bison meatballs. Turn the heat to low. Cover and let simmer for ~ 1 hour. Serve hot.
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