I heavily salt these gorgeous babies to make a soup next day. Please cut the seasonings in half if you serve it as an entrée.
- 2 lb grass-fed grounded beef
- 1 pack (14 oz) extra firm tofu
- 6 garlic cloves
- 1 Tsp minced ginger
- 1 cup wine (rice, red or white)
- 1 Tsp fish sauce
- 1 Tsp organic tamari sauce
- 1/2 salt, optional
- 1/2 tsp onion powder, optional
Blend tofu with garlic, ginger and a cup of wine to make a thin paste.
Pour the mixture into a mixing bowl. Add 2 lbs of grounded beef. Tamari sauce and fish sauce shall be cut in half if you want to enjoy the meatball alone. I make these balls for soup so it has to be saltier. Mix everything very well by hands.
In a large flat pan, use pasture raise pork lard ideally or olive oil to fry the beef meatballs. Shape the balls into ping-pong size balls. Roast in oven at 375F for 30 minutes plus broil for 4 minutes.
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