Organ Meatballs with Bonebroth & Gravy
Organ Meat Meatballs with Bone Broth Gravy
Hello comfort food! If you’re looking for the ultimate comfort food recipe, this is it. Homemade meatballs with bone broth are smothered in the most delicious gravy.
This particular recipe for meatballs and gravy results in tender, homemade meatballs smothered in the most delicious bone broth.
-8 ounces ground beef liver and kidneys from US Wellness Meats
-8 ounces ground beef heart from US Wellness Meats
-1 teaspoon salt
-Beauty & the Broth beef broth
-5 TBSP Pork Rinds
Mix the two ground meats in a bowl until well combined. (for premade blends just salt and roll!) Add bone broth. Season with salt.
Scoop approximately 2 ounces and roll between the palms of your hands to form a ball shape. Place in a small glass baking dish.
Bake in a preheated oven at 350F (175C) for 20 minutes.
Juices will run onto the baking dish once meat is cooked through.
Gravy: with Cassava and Gelatin Method
Mix excess sauce from cooking and bone broth to form 2.5 cups (set aside)
Melt 4 tbsp fat (duck fat is a great flavor boost here) over medium heat
Cassava Method: add 4 tbsp Cassava flour and whisk consistently for about 3 minutes, or until it starts to brown. Be careful to not burn.
salt, to taste I used about 1/2 tsp
Gelatin Method: Add about 2 tablespoons of cold water to a small bowl. Measure out 6 teaspoons of the powdered gelatin and sprinkle the powdered gelatin over the surface of the water. Let thicken/bloom. Add to warmed fat in pan. Stir the sauce over heat for about one minute to integrate the gelatin with the sauce. Do not allow the sauce to boil after you've added the gelatin. Let cool a bit before serving. Salt to taste.
Add fresh herbs of choice.
Try these Organ Meatballs with bone broth and Gravy if you’re looking for the ultimate comfort food!