¼ cup Coconut Aminos or Reduced Sodium Tamari Soy Sauce
½ Tbsp Fish Sauce
1 tsp Garlic Powder
1/8 tsp Ground Cloves
1/8 tsp Ground Cinnamon
1/8 tsp Fennel Seed, ground with the side of a knife, spice grinder or in a mortar and pestle
2 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1 Tbsp Mustard
¼ cup Sesame Oil
1/3 cup Extra Virgin Olive Oil
1/3 cup avocado oil
2 egg yolks
Whisk garlic powder, cloves, cinnamon and fennel seed into soy sauce and fish sauce in a small saucepan. Bring to a simmer over high heat, reduce heat to low and simmer 5 minutes. Add honey and whisk to dissolve. Remove from heat and let cool completely.
Combine sesame oil, olive oil and avocado oil in a measuring cup (or other good vessel for pouring).
Combine egg yolks, vinegar and mustard in a food processor or blender. Blend on low speed until thick. Slowly pour in oil mixture, blending continuously, until your mayonnaise is formed (should take 2-3 minutes to add all of the oil). If you have a less expensive blender, make sure to give the motor breaks so that it doesn’t overheat your mayonnaise.
Stir cooled soy sauce mixture into mayonnaise. Refrigerate until meatballs are ready to eat!
1 lb lean ground beef (preferably grass-fed)
½ cup Pecans (optional)
½ medium yellow onion, finely chopped
½ tsp Garlic Powder
½ tsp fresh thyme, chopped
½ tsp dry Rubbed Sage (or chopped fresh)
1/8 tsp Salt
1/8 tsp fresh cracked Pepper
1 Tbsp coconut oil (or other good cooking fat)
Preheat oven to 400F. Line a baking sheet with parchment paper.
Heat coconut oil in a skillet over medium-high heat (cast iron is great here). Sauté chopped onion until soft and nicely browned. Let cool.
Grind pecans (if using) in a food processor or blender until the texture of coarse sand.
Mix ground pecans and sautéed onion with ground beef, spices and egg. I find it easiest to do this part with my hands.
Form meat mixture into 1” balls and place on prepared baking sheet. You should get about 20 meatballs.