I made these meatballs for the Spring Egg Drop Soup with Lemon-Ginger Meatballs (recipe below), but they are so good on their own that I feel they deserve their own separate recipe. Serve them as an appetizer, or double the recipe and have them with some mashed sweet potatoes and a little salad for a meal. They’ve got an unexpected fresh and light taste from the lemon and bright herbs. This recipe can also be found in The Homegrown Paleo Cookbook.
For the Meatballs:
1 pound ground pork or ground turkey
4 shiitake mushrooms, stemmed and minced
1 tablespoon minced fresh mint leaves
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh parsley
1 egg white
1½ teaspoons grated fresh ginger
2 teaspoons grated lemon zest
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Preheat the oven to 425°F.
In a large bowl, combine all of the ingredients and mix well.
Line a rimmed baking sheet with parchment paper.
Using your hands, form the mixture into 25 to 30 little meatballs or about 18 golf ball−sized meatballs.
Place the meatballs on the lined baking sheet and bake for 12 to 15 minutes, until light brown.
- 1 recipe Lemon Ginger Meatballs (see above)
- For the soup:
- 1 tablespoon unsalted butter or ghee
- 1 medium onion, diced
- 1 tablespoon minced fresh ginger
- 2 quarts homemade chicken stock (page 000)
- 3 cups diced spinach, lambs quarters, Swiss chard, or another green
- 2 eggs, beaten
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 1 teaspoon fresh lemon juice (or to taste)
- Melt the butter in a soup pot.
- Add the onion and sauté for 5 minutes.
- Next, add the ginger and sauté for another few minutes.
- Add the chicken stock and meatballs. Simmer for 10 minutes.
- Add the spinach.
- After about 5 minutes, add the eggs to the soup in a light stream (instead of a big clump) and stir the soup as you do this to produce strands of eggs (not one large poached egg).
- Now add the fish sauce, coconut aminos (less coconut aminos if you’re using canned chicken stock or it may be too salty) and finally, the lemon juice to brighten the soup.
- Season (adding additional salt/coconut aminos if needed) to taste and enjoy.
Image Credit: Heidi Murphy