Everyone loves meatballs... but have you ever tried avocado stuffed meatballs??
Gorgeous, crispy meaty shells with creamy, warm avocado centers are a match made in heaven.
Preparation time: 1/2 hour
Cooking time: 1 hour
Total time: 1 1/2 hours
Servings: 8 (6 meatballs per person)
16 cloves of garlic
8 teaspoons of olive oil
8 tablespoons of Dijon mustard
4 pastured eggs
1 cup of crispy lardons (or 3 slices of cooked bacon and drippings)
2 teaspoons of salt
1 teaspoon of ground white pepper
1 teaspoon of ground ginger
4 teaspoons of Ras El Hanout
4 pounds of ground beef (lean)
8 tablespoons of fresh parsley
8 green onions
2 ripe avocados
8 tablespoons of coconut, oil, lard or ghee
Problems opening some of the jars and bottles? Use our no-muscles-required jar opener with 8 sizes of circular openings. It gives you ten times more leverage, making opening any jar or bottle easy, even with arthritic hands.
How to make your Avocado Stuffed Meatballs:
Drizzle the olive oil on top of the cloves of garlic and rub in. Wrap the cloves in aluminum foil and bake in an oven at 400°F for 30 minutes.
Place the garlic, Dijon mustard, egg, lardons, salt, pepper, ginger and the Ras El Hanout into a food processor and process into a puree.
Add the ground beef and your puree into the mixing bowl. Knead the mixture well with your hands until you get a uniform consistency. Roll the meat mixture into 48 meatballs.
Peel the avocados and cut the flesh into 48 slices. Use an avocado slicer as it allows you to split, slice and scoop your avocado safely and effectively.
Make a dimple in each of your meatballs using your thumb. Now place a piece of avocado into the dimples. Gently work the meat around each piece of avocado until the avocado is completely encased, and then roll into perfect sphere.
In a large skillet, heat the coconut oil, lard or ghee over medium to high heat. When the fat is hot, add the meatballs, in batches, and cook for 5 to 6 minutes until they are crispy and golden brown all over.