Wednesday, June 7, 2017

The Ultimate Anti-Cancer Meatball

You like flavor? Spice? Yum!


Shallots (as many as you feel like)
Fresh ginger root (at least a thumb-sized piece)
Fresh garlic (enough cloves to sink a battleship)
Red onion (one, small)
Fresh turmeric (also a thumb-sized piece. More if you like)
Fresh parsley (a bunch)

About a kilo (around 2 lbs) of ground pork. Or ground any meat you like. 
Two eggs
A cup of water. 

1. Chop the shallots. Put in a large pan sizzling with about two tablespoons of either olive oil or plant oil. Gently cook.
2. Chop garlic; add to shallots and stir.
3. Chop ginger root; add to mix and stir
4. Chop red onion; add to mix and stir
5. Chop turmeric; add to mix and stir 

When the spices have  been nicely sautéed--crisp but not burned, for as long as you like, set aside. Add two eggs and the water to the ground pork and mix very well. Add in the sautéed spices. Mix well. Add salt and pepper. If you like add curry powder. Mix well. 

Chop the parsley and add to the meat (don't sauté the parsley!)
Mix meat mixture again. Put in a tight container or in a freezer bag, tightly closed, for several hours in the fridge. 

An hour before you want to eat, make jasmine rice. Form the meat mixture into meatballs. Drop into very hot vegetable oil and brown nicely on both sides. 
These are great with rice and a vegetable. We had sliced carrots with mint and cumin. Enjoy!
Why anti-cancer? The ginger, the garlic, the turmeric, the onion! You could add cilantro, too! Wash it all down with a glass of red wine. That'll either prevent or provoke the growth of cancer cells, depending upon which authority you read that day. 

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