Pan Fried Meatballs - Low FODMAP & Paleo

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground lamb
  • 1/2 lb Ground pork
  • 2 tsp Poultry seasoning

• Produce

  • 1 tsp Basil, dried
  • 2 tsp Chives, freeze dried
  • 1 tsp Oregano, dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Sea salt

• Other

  • ghee or other preferred cooking fat, for frying

Found on paleorunningmomma.com

Description

Ingredients

• ½ lb ground beef
• ½ lb ground lamb
• ½ lb ground pork
• 1 large egg
• 2 tsp poultry seasoning (blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg)
• 1 tsp dried oregano (or 2 tbsp chopped fresh)
• 1 tsp dried basil (you can also use 2 tbsp chopped fresh if you have!)
• 2 tsp freeze dried chives, or 1 tbsp fresh chopped chives
• ½ tsp sea salt
• ghee or other preferred cooking fat, for frying

Directions

• In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
• Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
• Once the fat is heated (if its smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
• Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
• Serve right away and enjoy!