Meatballs, Swedish... or just plain delicious...
An old family recipe that we have vamped up, nutritionally, while retaining all the flavor
1 lb ground beef
1/4 lb grated liver (optional)
1/4 lb grated heart (optional)
1 medium onion, chopped fine
1 rib celery, chopped fine (optional)
1 egg
1 slice bread, ground to bread crumbs in blender
salt
pepper
onion powder
garlic powder
olive oil
butter
2 cups properly prepared beef stock/broth
more salt and pepper
kuzu root, arrowroot, organic corn starch or sprouted grain (bulgur) flour
½-1 tsp Bernard Jensen Gelatin (do not use store bought gelatin; it contains large amounts of neuro-toxic MSG) (optional)
Mix beef, onion, celery, egg, bread crumbs, liver, heart, and seasonings thoroughly and form into about 24 meatballs. Brown in skillet with butter and olive oil (or broil in oven). Transfer meatballs into crockpot. Cover with beef broth. Cook until tender (I did about 4 or 5 hours since I was short on time but it seemed to be sufficient).
Thicken sauce/broth with kuzu root, arrowroot, corn starch or bulgur flour.
Season to taste with salt and pepper.
Serve over brown rice or with most everything else.
