INGREDIENTS:
1 lb grass fed beef (ground)
1/4 lb pasture raised chicken or duck liver (buy ground or pulse in food processor)
2 tbsp ghee
3/4 yellow onion (diced finely)
2 med carrots (diced finely)
2 celery sticks (diced finely)
1/4 cup fresh parsley (chopped finely)
2 tbsp dry basil
1 tbsp dry thyme
1 tsp paprika
1/2 tsp fennel (chopped finely)
1/2 tsp black pepper
dash of cayenne pepper
sea salt to taste
2 garlic cloves (minced)
2 tsp worcestershire sauce
1 tsp coconut aminos
1 tsp apple cider vinegar
1/4 cup tomato paste
1 egg (optional)
1 jar of spaghetti sauce
MAKE:
1. In cast iron pan heat 1 tbsp ghee. Saute onion, celery and carrot over medium heat until soft
2. In a bowl, mix basil, thyme, paprika, fennel, pepper, salt, cayenne
3. In a separate bowl mix garlic, parsley, coconut aminos, worcestershire, apple cider vinegar, tomato paste, and egg
4. Mix beef and liver with all other ingredients (except spaghetti sauce) in a large bowl until blended well.
5. Cover and place in fridge for 2 hours (this is optional but will make it easier to keep shape)
5. Add 1 tbsp ghee to cast iron and melt on medium heat.
6. Meanwhile, roll mixture into small meatballs and place in 1 layer into cast iron pan.
7. Cook meatballs until browned on on all sides. May need to brown in two batches depending on size of skillet.
8. Once all meatballs are browned and almost cooked through add a jar of spaghetti sauce, cover and simmer for 10 mins until cooked through and flavors blend.
9. Serve over your favorite zoodle or pasta