Venison Meatballs (Egg-Free, AIP)
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Serves: 28 meatballs
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400F.
  2. Wash and peel the arrowroots.
  3. Insert shredding disc in a food processor and shred the arrowroots.
  4. 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.
  5. Add the garlic and salt and cook until fragrant.
  6. Lastly add the ground ginger while stirring, remove from heat and set aside to cool.
  7. 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.
  8. 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.
  9. Form meatballs, arrange them in a greased baking dish and bake on the middle rack of the oven for 20 minutes.
Notes
*You can replace venison meat with any red meat (lamb, beef, etc.).
** 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.
Recipe by Zesty Paleo at http://zestypaleo.com/aip-venison-meatballs/