INGREDIENTS:
1/2 tsp Sea Salt
1/2 tsp Garlic powder
1 Cup Tapioca Flour
1/2 tsp Sea Salt
1/2 tsp Ground Turmeric
1/2 tsp Garlic Powder
6 TBS Grass Fed Gelatin
3 TBS cold water
6 TBS hot water
1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)
DIRECTIONS:
In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.
