Meatballs Using a Weston Meat Grinder

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

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


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. 

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