¼ cup thyme leaves
¼ cup coconut flour
2 Tbl dijon mustard
2 tsp salt
2 tsp turmeric
2 tsp garlic powder
2 tsp paprika
2 tsp cloves
2lb ground beef
Combine all ingredients except beef.
Add beef and massage in the spice mixture thoroughly. Rest the mixture for 5-10 minutes.
The resting allows the coconut flour to absorb moisture and hold the meatballs together.
Form the mixture into individual meatballs with your hands. This batch makes about 18 large (2 oz) meatballs. Allow to rest while you heat a nonstick pan on the stove with about 3Tbl of oil.
Coconut or Avocado oil works well here. Olive oil has too low of a smoke point.
Sear each side of the meatballs. No need to cook the meatballs completely through. Just be sure to brown all around the outside.
If cooking in a pressure cooker:
Layer the browned meatballs in the cooker’s insert. I used a 4-quart size.
Pour about 1 cup of liquid in. Tomato sauce, broth, etc. Liquid should come at least halfway up the meatballs.
Close the lid and pressure cook on high for 10 minutes.
When the timer goes off depressurize the cooker, open it up, and check that the internal temperature of the meatballs is at least 155F.
If cooking in the oven:
Use a large baking dish and place the browned meatballs in one layer.
Add your sauce and bake at 350F until the internal temperature of the meatballs is at least 155F. 20-30 minutes. The temperature should keep rising to about 160 after you take the meatballs out of the oven.
This recipe was based entirely on random things in the fridge and happened to turn out delicious. Use this as a way to get rid of older spices or fresh herbs.
This could also be great with ground pork, or 50/50 pork and beef.
Cooking with liquid in the pressure cooker is required. Follow the instructions on your own machine. However, you do not need to add liquid to the meatballs if you are cooking in the oven. It just helps lock in moisture.