Hope all is going well for everyone. Last night Mr. and Mrs. Chalk Monster had planned to make some nice Paleo Meatloaf, however we went another direction and came up with something that the both of us really liked. I used what I had in the pantry and spice cabinet and such. So lets get started...but first a side note: These were really large, and didn't cook completely through, so I cut them in half to finish. If I was to do it all over again I would make 8 meatballs instead of 4 for easier cooking. Even though this post is long the meal is actually pretty quick to make. Thank you for your awesome support...3...2...1...WORK!
Meat Ball needs:
Veggie needs:
(use your imagination here...if there are more veggies you want cook'em)
pepper and salt
Parmesan cheese
Equipment:
large mixing bowl
your hands
something to roll the meatballs around the Parmesan
skillet (2 of them one for the meat and one for the veggies)
tongs
Start this whole thing off by cooking the bacon pieces, till they are crispy, will make it easier for crumbling into the meatball mix.
While the bacon is cooking open your ground sirloin and turkey place into large mixing bowl. Add 2 egg yolks, sliced chipotle peppers, hatch green chilies, garlic salt, season all/secret spice mix, pepper and salt.
When the bacon is done remove skillet from heat, place bacon on paper towel to dry up grease. Next crumble the bacon to the meat ball mix.
Now thoroughly fold in all the ingredients with you hands, please wash those first. Once everything is all nice and mixed, being careful to over mix, which can dry your meat out once cooked, be nice to it. Now form your meatballs, 4-8 or what ever your fancy.
With the "something" you have chosen to roll your meat balls around on the Parmesan. Take each meat ball and roll them around the Parmesan thoroughly coating them.
Once that is done...now comes a decision. Either you can dispose of the bacon grease...or as I did and keep it to help cook the meatballs...Put your stove to med-high heat 7-8 on mine and place 2-4 meat balls, depending on size in your warm skillet. Cooking each side...should roughly turn each meat ball 8 times, use tongs not a fork or a knife. Side Note: When cooking meat never, ever, ever, ever cut your meat to check if it is done, you will loose all juice keeping it moist...hence drying it out. Next post I will go over how to tell when meat is done.
K, once meat balls are done, tint them with aluminum and let rest for about 5 min.
For the veggies I cooked them during my second round of meatballs, if you are only making one round try starting the veggies after your 4th or 6th turn of the meatballs.
Heat your skillet to med-high, 6-7 on my stove. Use about a tsp to tbs of coconut oil.
Toss in veggies, season to your liking, add a some Parmesan. I add the Parmesan to tie in flavors from the meat balls.
Plate up the meat balls and veggies as is or you can make my quick Honey Dijon sauce to top the meat balls.
Honey Dijon Sauce needs:
Dijon mustard (if you want to know email me. It is naturally natural)
organic mayo (the market from the "central" part of town, catch my drift, has a nice natural one)
pepper
cayenne pepper (hmm no pick yet)
Now I make this purely by feel...and taste. I know someone will be frustrated. Here I go, in a small container take about a spoon full or so of mayo, add Dijon mustard (less than the mayo, you can add more if it tastes too mayo'y), pepper, honey, and cayenne pepper (just a touch...or two) mix together thoroughly...now what I look for in taste, is the lack of mayo taste, but not too strong on the mustard...honey taste should come through just enough to let you know there is some sweetness, pepper and cayenne add more flavor layers.
Drizzle or pour...the Honey Dijon on top the meat ball and eat up!!!
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