I can’t think of many people who would enjoy spending a hefty amount of time in the morning cooking breakfast and I certainly do not belong to those people (for those of you who do: guys, I envy you!). For the rest of us, the easiest solution is to prepare meals in batches and to have an easy-breezy morning routine. Meatballs are excellent for breakfast and they are extremely easy to prepare: all you have to do in the morning is to throw the amount you need in the oven and in 20 minutes your protein-based part of breakfast is ready. What is left is to add healthy carbs and salad and you are all set to go!
You can get pretty creative with preparation of meatballs by adding any ingredients you can think of (any veggies, herbs, any kind of ground meat will work). I decided to prepare these venison meatballs while keeping in mind filling of Russian dumplings, yep, again one of my “nostalgie” dishes! This type of filling is usually made of minced mixed meat (beef, lamb and pork) and raw onions are generously added for extra juiciness. I decided to cook onions before adding them to meat as I find that cooked onions have that famous umami flavour. I also happened to have tallow suets sitting in the fridge, so I decided to use them instead of adding a mixture of different meats, which turned out pretty good.
- 1 pound ground venison meat*
- 2 tablespoons solid cooking fat
- 4 tablespoons tallow suets**
- 3 medium arrowroots***
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon sea salt or to taste
- Preheat the oven to 400F.
- Wash and peel the arrowroots.
- Insert shredding disc in a food processor and shred the arrowroots.
- In a skillet preheat 2 tablespoons of the cooking fat over medium heat and sauté the onions stirring for 7 minutes or until slightly browned.
- Add the garlic and salt and cook until fragrant.
- Lastly add the ground ginger while stirring, remove from heat and set aside to cool.
- Once the spicy mixture is cooled enough, transfer it into the food processor together with the ground meat and process everything together until well incorporated.
- Now transfer the meat from the food processor into a large bowl, incorporate the suets into the meat manually until suets are evenly distributed, which may take 3 to 5 minutes.
- Form meatballs, arrange them in a greased baking dish and bake on the middle rack of the oven for 20 minutes.
** If you can't find suets use 2 tablespoons of tallow fat instead.
***As arrowroots are not always available you can omit them or substitute with cauliflower rice.