Piccata Meatballs
by Stacey Venancio, Real World AIP — Yields 16 Meatballs
1 lb grassfed Princess Beef ground beef
¾ tsp salt
1 ½ tbsp minced capers
¼ cup freshly squeezed lemon juice, divided
2 tbsp fresh chives, minced, Optional
1 tsp dried oregano
1 cup loosely packed fresh basil, minced.
½ cup coconut milk (or substitute ½ cup water + 2 tbsp extra virgin olive oil)
Add ground beef to a bowl along with salt, minced capers, 1 tbsp lemon juice, oregano, and ½ of the basil. Mix well and form 16 meatballs.
Add meatballs to a large pan and pour coconut milk or water/ oil mix over them. Sprinkle on 3 tbsp lemon juice.
Cover and cook on medium-high heat, moving pan to roll the meatballs around every so often so they cook on all sides.
Once the meatballs are mostly cooked through, remove the lid, add the other ½ of the basil and cook for about 10 minutes, to evaporate the liquid and reduce the sauce until it is thick and bubbly.
Sprinkle with fresh chives and serve.
Pro Tip: These can be made in large batches and frozen.
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