½ lb mushrooms, cleaned
6 pastured egg yolks
1 lb organic pastured ground beef
2 Tbs Coconut Aminos
¾ cup organic coconut flour
1 tsp unrefined sea salt
Pre heat ovent to 350F.
In a large food processor chop the mushrooms roughly, then add the egg yolks, salt and coconut aminos. Process until a smooth puree is formed.
Transfer the mushroom and egg mix to a large bowl, add in the ground beef and mix well.
Once incorporated add in the coconut flour, sifting it through a flour sfiter to avoid clumps.
(If your food processor is big enough, just keep adding the ingredients and mixing)
The “dough” should be of a soft, pliable consistency, but firm enough to make a meatball.
Now place 13 paper cupcake cups doubled up on a cookie sheet and make a meatball for each cup.
The finished cups should weight about 90grams each.
Place cookie sheet in the oven and bake for about 45 minutes, until brown on top and still moist inside.
Meat muffins can be eaten cold or hot.