westonbrands.com has temporarily stopped taking orders until the 2nd week of July. We are sorry for any inconvenience. Should you require further assistance, please contact Customer Service.

We are currently upgrading our distribution centers to better serve our customers. Please shop your preferred retailer to purchase Weston products during this time.

To be notified once online ordering is again available, please submit your email address.

seperator

Meatballs Using a Weston Meat Grinder

Herb Dehydrate Time 6-10 hr   Prep Time 10 min   Cook Time 6 hr

  
Ingredients
2 tablespoons fresh basil
2 tablespoons fresh oregano

1 lb beef chuck steak
1 lb pork shoulder cut from the bone - set bone aside
1 lb. veal loin chops, cut from the bone - set bone aside
10 garlic cloves, minced

Tools

Weston Dehydrator

Weston Meat Grinder

Weston Meat Lug
Dehydrate basil and oregano in a Weston Food Dehydrator at 115 degrees for about 8 hours - but check back every hour after 4 hours (due to water content, dehydrating times vary). Crush the dry leaves.  

Run the beef, pork, and veal through a Weston Meat Grinder with a coarse grinding plate. Mix the meat with the remaining ingredients in a Weston Meat Lug, then process again through a medium grinding plate. 

Form the meat mixture into meatballs. Pan sear in olive oil until browned on the outside, then cook in tomato sauce for about 6 hours.


We recommend serving with our Pasta Sauce, Spinach Pasta, and Braciole recipes. 


Sample Product Label
Norton
Back to top to the top button