2cupssoda water, carbonated water, or very bubbly water kefir
2tablespoonsarrowroot powder or tapioca starch, optional
8eggs
2tablespoonssea salt
1tablespoonground cardamom or allspice
1tablespoonfreshly ground nutmeg
4teaspoonsblack pepper
fresh parsley, for garnish (optional)
For the "cream" sauce
3tablespoonstallow, lard, or ghee
½yellow onion, finely minced
1 ¾cup14 fl oz full fat coconut milk
2cupsbeef stock, reserve 1/4 cup to mix with arrowroot
3-4tablespoonsarrowroot or tapioca starch, use tapioca if you're freezing the sauce
1teaspoonblack pepper, optional - there's lots of pepper in the meatballs
½teaspoonsea salt, more to taste
Instructions
For the meatballs
Preheat your oven to 400°F.
Line a large baking sheet with aluminum foil or parchment paper and set aside.
Place the meats, onions, bubbly water, eggs, salt, spices, and arrowroot (if using) into a very large mixing bowl. With your hands, mash the mixture together until you've created an entirely homogeneous mixture.
Roll the meat mixture into 1 1/2-inch balls and place on the baking sheet. Bake each batch for 20-25 minutes until no longer pink in the middle. They will be just slightly crumbly. Place finished meatballs in the cream sauce on the stove or set aside to cool to freeze.
For the cream sauce
Melt the tallow over medium heat until bubbly. Add the onion and saute for 2-3 minutes. Do not let it brown.
Add the coconut milk, beef stock, salt, and pepper. Bring the mixture to a simmer, then mix the arrowroot in with the remaining beef stock until a slurry is formed, then slowly pour it into the simmering liquid. Stir until it thickens, 20-30 seconds. Hold over low heat until ready to serve.
To Prepare in the Slow Cooker
Cook the meatballs in the oven as directed above, then let cool completely and freeze on a baking sheet. Once frozen, remove to a freezer-safe container and store in the freezer for up to six months. I prefer to freeze them WITH the sauce, so I divvy them all out into one-meal-size portions, which for our family of five is 2 1/2 dozen meatballs and 1 1/2 cups sauce (this is a very flexible amount - change as you desire).
To heat, place the frozen meatballs and sauce in your slow cooker along with 1/4 - 1/2 cup water. Cook on low for 6-8 hours or on high for 4-5 hours. The sauce will likely separate, but it's easily whisked together again.