Lardy Lardy Grass Fed Meatballs with Paleo Coconut Sour Cream, Crispy Bacon Bits and Caramelized Onions
For this recipe, I wanted to continue the trend of simple, easy to prepare, fresh food that tastes great and is good for you. I decided however, that unlike my last post (see "3-Step Pork Chops") this recipe would look like a bit fancier and taste a bit more sophisticated. The result was a grass fed meatball pan-fried in lard and served with a simple salad. The key to making this straightforward dish come together is to layer flavors and to start with the best ingredients.
2lb grass-fed and finished ground beef (90/10)
8oz bacon, diced
1/2 medium white onion, minced
4 cloves garlic, minced
1 tsp fresh ground black pepper
1 tsp sea salt
1 tsp hot paprika
Dash of hot sauce (I used Tapatio)
Paleo Coconut Sour Cream for garnish:
1 can full-fat coconut milk, chilled in the refrigerator (I used Native Forest brand)
2 tsp distilled white vinegar
Salad for garnish:
Mixed organic baby greens
Extra virgin olive oil
Fresh ground black pepper
Balsamic vinegar (look for "Aceto Balsamico Tradizionale di Modena" on the label if you want to get the real deal)
In a large sauce pan, cook bacon over medium-high heat until crispy. Remove the bacon to a paper-towel covered plate with a slotted spoon, reserving the rendered lard in the pan.
Add the minced onions to the hot bacon fat. Constantly stir the onions over medium heat until the onions soften and begin to caramelize, becoming soft and golden brown. When the onions are finished cooking, remove them with a slotted spoon, reserving remaining lard in the pan.
In a large mixing bowl, combine ground beef, garlic, hot sauce, salt, pepper, and spices. Form the meat mixture into approximately 10 meat balls. Note: Putting a little water on your hands before mixing will help keep the meat from sticking to them and will make forming the meatballs easier.
Place the meatballs in the pan of bacon grease and brown on both sides, approximately 2-3 minutes per side. Cover the saucepan with a lid and allow the meatballs to cook for approximately 10 minutes. This gave me meatballs that were "medium rare," but by the time I served them, they had continued to cook to "medium". You can adjust this part of the cooking time depending on your tastes.
When the meatballs are done, place them on a paper towel lined plate or tray to drain.
Assemble the simple salad by placing a handful of mixed greens on your plate. Drizzle with balsamic vinegar and olive oil. Season with fresh ground black pepper and a small pinch of sea salt.
Open the can of coconut milk and remove only the thick creamy layer on top. Note: You can save the watery bottom layer (basically just coconut water) for smoothies. In a small bowl, combine the coconut cream with white vinegar. Whisk to incorporate air into the mixture.
To your plate, add a generous spoonful of the finished Paleo Coconut Sour Cream. With the back of the spoon, use circular motions to spread out the sour cream. Place a meatball on top of the sour cream and garnish with caramelized onions and crispy bacon.
Yield: Approximately 3 to 4 servings