Almond Veal Meatballs – Why Add Almond Butter?
We know, it may sound unconventional to add almond butter to your meatballs – but here’s the “method to the madness”… Almond butter has a HIGHER melting point than butter, and is a thicker substance than BOTH butter and oil. Therefore, when your meatballs are cooking, rather than the fat leaking OUT of the meatballs (into the pan, or into the muffin tins if you’re baking them) – the fat stays INSIDE the meatball. This creates a delicious, fatty meatball that boasts rich flavor and a subtle almond taste. If you’re not a fan of almond butter, you can use the same technique with tahini or cashew butter.
What if I Don’t Have Veal?
When preparing this meal, I (Chef Kenzie) opted for veal solely because it was a lean ground meat that was on sale. With that being said, you can certainly use ANY other lean ground meat. Try lean (95%) ground beef, lean turkey, lean chicken, etc. Alternatively, use a higher-fat ground meat and adjust ratios accordingly to build a complete meal.
What if I Want a Burger Instead?
Go for it! *Most* meatball recipes can be made as burgers by shaping the batter into patties and grilling as you would a burger. You can also use this recipe to prepare a meatloaf by pouring the batter into a loaf pan. Cook at 350°F for about 40 minutes – until fully cooked through.
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