Age of Taste
​Holistic Tawhidi Cuisine*
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      • Yak Meatballs Oven Dish
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Ingredients for the meatballs:

  • 1 lb ground yak (or elk, beef, bison, etc) organic grass-fed/pasture-raised or wild caught
  • almond flour
  • olive oil or melted virgin coconut oil
  • Fresh ground salt crystals (rock, sea, mineral source)
  • Fresh ground black peppercorns
  • Ground cumin
  • 1 egg
  • additional optional spices: ground sage, sumac, chili pepper powder or paprika&cayenne pepper, garlic powder/fresh ground garlic flakes

Other Ingredients: 

  • 1 large white onion
  • 2 red bell peppers
  • 3 roma tomatoes (or tomato paste mixed with hot water)
  • diced garlic
  • organic virgin coconut oil
  • optionally: 4-8 serrano peppers

Directions:
Put about 1-2 tbsp.s of coconut oil in a baking pan (I use 9.5inx9.5in=25cmx25cm size). Preheat the oven/toaster oven (bake setting) 450F (230C). Melt the coconut oil in the pan. Meanwhile, peel, wash and dice the onion and julienne the peppers. Toss first the onions, then the peppers, diced garlic and some black pepper in the pan and put them in the oven for about 10 minutes.

Meanwhile mix and roll the meatballs.

Dump the ground yak in a mixing bowl and cover generously with almond flour. Add about a 1/3 cup of oil or more and the rest of ingredients. You don't need to fret about exact amounts. I do it by eye-balling and it works every time.

Get your hands messy (kids might love this) by really digging in and mixing all the ingredients very well. You can adjust the amount of almond flour to make it less soggy and have a more binding consistency.

Separate the entire ball of meat mix into walnut-sized (walnut shell-on) pieces and round them between your palms. You will typically have 4 rows of 3-4 meatballs each (about 15). (In the picture you see 4 rows of 4-5 meatballs each, because I used 1.3 lbs of meat instead of 1 lb.)

Take the baking pan out of the oven and place the meatballs on the vegetables in one layer. Then grate the tomatoes drizzling the juice all over the meatballs. Start from the bottom pointy tip of the tomato and work your way to the stem. You will have the entire skin of the tomatoes left in your hand and you can stick them in a corner of the pan (see right bottom corner in above picture, you can click on the picture to enlarge). Optionally remove the seeds of the serrano peppers, cut them in half along the length and arrange them in a row over the tomato juice.

Finally top with some more black pepper and put back in the toaster oven for about 25-30 minutes.

Serving suggestion: Pairs well with dairy (goat yogurt or raw goat cheese or goat feta cheese, etc) You may also be able to find other raw dairy in some farms. http://www.realmilk.com/real-milk-finder/ Please support our right to buy raw dairy in stores! (It is illegal in some states in the US.)

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Yak Meatballs Oven Dish

Ingredients for the meatballs:
  • 1 lb ground yak (or elk, beef, bison, etc) organic grass-fed/pasture-raised or wild caught
  • almond flour
  • olive oil or melted virgin coconut oil
  • Fresh ground salt crystals (rock, sea, mineral source)
  • Fresh ground black peppercorns
  • Ground cumin
  • 1 egg
  • additional optional spices: ground sage, sumac, chili pepper powder or paprika&cayenne pepper, garlic powder/fresh ground garlic flakes
Other Ingredients: 
  • 1 large white onion
  • 2 red bell peppers
  • 3 roma tomatoes (or tomato paste mixed with hot water)
  • diced garlic
  • organic virgin coconut oil
  • optionally: 4-8 serrano peppers
Directions:
Put about 1-2 tbsp.s of coconut oil in a baking pan (I use 9.5inx9.5in=25cmx25cm size). Preheat the oven/toaster oven (bake setting) 450F (230C). Melt the coconut oil in the pan. Meanwhile, peel, wash and dice the onion and julienne the peppers. Toss first the onions, then the peppers, diced garlic and some black pepper in the pan and put them in the oven for about 10 minutes.

Meanwhile mix and roll the meatballs.

Dump the ground yak in a mixing bowl and cover generously with almond flour. Add about a 1/3 cup of oil or more and the rest of ingredients. You don't need to fret about exact amounts. I do it by eye-balling and it works every time.

Get your hands messy (kids might love this) by really digging in and mixing all the ingredients very well. You can adjust the amount of almond flour to make it less soggy and have a more binding consistency.

Separate the entire ball of meat mix into walnut-sized (walnut shell-on) pieces and round them between your palms. You will typically have 4 rows of 3-4 meatballs each (about 15). (In the picture you see 4 rows of 4-5 meatballs each, because I used 1.3 lbs of meat instead of 1 lb.)

Take the baking pan out of the oven and place the meatballs on the vegetables in one layer. Then grate the tomatoes drizzling the juice all over the meatballs. Start from the bottom pointy tip of the tomato and work your way to the stem. You will have the entire skin of the tomatoes left in your hand and you can stick them in a corner of the pan (see right bottom corner in above picture, you can click on the picture to enlarge). Optionally remove the seeds of the serrano peppers, cut them in half along the length and arrange them in a row over the tomato juice.

Finally top with some more black pepper and put back in the toaster oven for about 25-30 minutes.
Serving suggestion: Pairs well with dairy (goat yogurt or raw goat cheese or goat feta cheese, etc) You may also be able to find other raw dairy in some farms. http://www.realmilk.com/real-milk-finder/ Please support our right to buy raw dairy in stores! (It is illegal in some states in the US.)
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