An idea like Raw Meatballs hardly deserves a recipe of its own. Yet, after May shared it with me, I thought it was so easy and sweet, I adopted it. And after I shared it with Claudia, she was eager to do the same. So why not share with you too? May’s gift to all of us! (Thank you, May!)
When I started this blog, I felt passionate about including raw meats. Like offal, they are underappreciated in our culture, yet nutrient-dense in special ways. Yet when I set up the menus for this site, I didn’t include them. I was uncertain about continuing to post them since I hardly make time for all the organ meat recipes.
Anecdotal evidence
Yet, I know several people first-hand who have had life changing experiences with raw food diets that include raw meats and dairy. Far from the vegan diet, these folks are not only eating plant foods, but omnivorous in their raw diet.
Last week I was talking to a friend that shared her recent shift to include raw meat and dairy in her diet. After years of conscientious, clean eating she was never able to shake a handful of health concerns. Yet, after switching to a raw meat-based diet, she has finally gained 20 pounds, looks resilient, and is feeling better than she has in years.
I have another friend who cured his Crohn’s Disease on a raw meat-based diet, never to go back to the prescription meds he’d relied on for years. He continues this diet and remains energetic and youthful, even among his four kids and providing for his family.  We have another mutual friend; same story.
Is this for real? Is this even safe?
I know, I know. From a conventional perspective, this stuff sounds crazy. But this is definitely an example of ‘biology enables, cultures constrains’ (thank you Sapiens by Yuval Noah Harari). Our biology evolved to rely on this stuff; yet, culturally it’s a big no-no.
My food safety and sanitation training taught me loud and clear that written warnings are required when serving raw or undercooked foods. I’m sure you’ve seen this before:
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
There you have it. Danger. Danger.
Biology enables
I already mentioned that raw foods have needed enzymes. Another example of a little appreciated benefit may come from vitamin B6. The American Journal of Clinical Nutrition confirms that even if you meet the Recommended Daily Allowance for vitamin B6, you may still be deficient. A quarter (24%) of Americans are, even while B6 is now included in fortified breakfast cereals on the Standard American Diet.
Pam Schoenfeld sheds some light on this. Emphasis is my own. She states,
Considering the widespread frequency of marginal intake of vitamin B6, one has to wonder which limitations of the Western diet are behind this phenomenon. We have already discussed the roles of zinc and riboflavin and the limited bioavailability of B6Â from the majority of plant-based foods. Compounding that situation is the fact that B6is heat sensitive and is destroyed by either long cooking times, high temperatures, or both. As the best dietary sources of B6Â are animal foods, it is easy to surmise what is happening.
She continues,
Most, if not all, of the animal foods eaten today are heated thoroughly prior to consumption, mostly out of food safety concerns; many are consumed in a highly processed state—frozen, canned, or packaged for convenience. Traditional cultures always ate at least a portion of their animal foods in the raw or fermented state, and milk was rarely if ever heated beyond the relatively low temperatures needed to make cheese, yogurt, and other fermented milk products.
Since I don’t eat fortified breakfast cereals much, I’ll stick with the my weekly appetizer of raw meat.
Raw Meatballs
As always, be mindful. Know your farmer. Choose high quality meats. If you prefer to follow food safety guidelines, freezing for a couple of weeks will kill parasites and is recommended. However, my friends on omnivorous raw diets will caution that even freezing may alter some nutrients. And, that those parasites can only thrive in a hospitable environment. Take responsibility and do what is right for you.
We also enjoy the usual kind of meatballs and I keep meaning to serve those up raw as well. Certainly a little parsley, garlic, raw buttermilk-soaked breadcrumbs, and raw parmesan wouldn’t hurt a recipe like this. Or just a little raw grated liver. But this is quick and easy, fun for the kids, and will satiate the wild animal in all of us. 😉
Simple Raw Meatballs
Ingredients
- 1 lb ground beef, frozen for 14 days
- salt
- fresh herbs or alliums, chopped fine (optional)
- raw grated liver, frozen for 14 days (optional)
- mayonnaise or ketchup for dipping, if desired
Instructions
- For each pound of ground meat, add a teaspoon of salt and mix well. Roll into tiny bite size meatballs and serve as is or with mayonnaise or ketchup for dipping.
- Optionally add raw grated liver or any fresh herb (parsley, cilantro, rosemary, basil etc) or allium (green onion, shallot, a clove of garlic of garlic) to the mix.
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