These were received with near rapture. The raw mixture smelled so good it was hard not to start eating it right then. I would like to make a triple batch and freeze two parts for lunches out. This would be very easy to reheat and carry in a thermos. I would also like to try sauteeing the peppers first sometime. Hungarian peppers are supposed to be especially good for frying, as they don't develop bitterness when cooked like most sweet peppers do.
MEATBALLS
1 1/2 lbs grassfed ground beef
2 pastured eggs
1/2 cup cashew flour from crispy cashews
4 hungarian peppers, seeded and chopped fine
four mature chives, chopped fine
1 medium onion, chopped fine
a small bunch of cilantro, chopped fine
generous sprinkling of nigella
plenty of unrefined sea salt
mix in a bowl
form into balls
cook in hot coconut oil
SAUCE
pint of homemade stock
four small heirloom tomatoes, peeled and chopped
simmer tomatoes and peels in broth until broth is about half reduced
ACCOMPANIMENTS
garden salad (used the chive flowers here)
homemade sauerkraut
fresh figs for dessert
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