I so love combining different types of flavors. Being that both basil and ginger are amazingly aromatic and easily accessible, I find that pairing the two results in absolute satisfaction every time.
Meatballs, of course, are always a favorite too…
Basil Ginger Meatballs
2 lb. grass-fed beef
1/2 c. finely chopped fresh basil
3/4 tsp. ginger powder (more or less, depending on personal preference – I like mine spicy!)
Real sea salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Using moistened fingers, thoroughly combine all ingredients. Form into golf-ball sized meatballs and place on prepared baking sheet. Bake about 15 minutes, until cooked completely through. Remove from oven and allow to cool.
Other than just popping these flavorful babies straight into my mouth, I love to add them to a creamy carrot ginger soup. (Recipe to come). OR, Sarah Fragoso’s newest book Everyday Paleo Around the World Italian Cuisine includes an “epic” Creamy Carrot Fennel Soup that would be pretty darn amazing with these meatballs too. Yum!!