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
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.
