Cilantro Ginger meatballs with veggie salad

Making:

Cilantro Ginger meatballs with veggie salad

1 serving prepared

Here's what I have:

Cilantro

Lemon juice

Honey

Ginger

Ground pork

Tomatoes

Cucumber

Onion

Garlic

Avocado oil

Almond flour

Preparation:

Half of the ginger and garlic were run through the food processor with some of the cilantro and honey. This was mixed with the ground meat and almond flour and then formed into meatballs.

The meatballs were cooked in an oven preheated to 350 for 16 minutes.

To make the salad the rest of the onion the cucumber and tomatoes were combined with some cilantro, avocado oil, and lemon juice.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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