Camel Ground 1lb.

In stock
Game Day Meatballs with Camel
  • 2lbs. Camel ground
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1/3 cup finely chopped onion
  • 1/2 cup heavy cream
  • Packaged Panko
  • 2 sticks unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 16 ounces dairy sour cream
  • 1/4 cup chopped fresh dill or 1 1/2 dried dill weed

Preparation: Mix camel, salt, pepper, eggs, onion and cream in a large bowl; beat until very smooth. Shape mixture with wet hands into 1 inch balls. Roll balls in panko; place side by side in a shallow baking; cover and chill. Melt 1 stick of the unsalted butter in large saucepan; stir in flour; gradually stir in broth. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Stir in sour cream and dill. Taste: add additional salt and pepper, if you wish. Cool and chill.

Cooking: Bake in 375 degree oven for 35 minutes or until meatballs are brown. Turn meatballs occasionally during cooking for even browning. Reheat sauce until bubbly. Place meatballs in a chafing dish. The word chafing dish comes from the french word, chauffer, "to make warm." It is a kind of portable grate raised on a tripod, used for foods that require gentle cooking, away from "fierce" heat of direct flames. Pour sauce over meatballs.

Serving: When ready to serve, melt remaining stick of butter and drizzle over the meatballs. Serve hot with skewers for spearing. Sprinkle meatballs with additional chopped fresh dill, if you wish.

Camel meat has a mild beef flavor. It is healthier because it contains less fat and has lower levels of cholesterol in the fat than other meat animals. Camel meat is also relatively high in polyunsaturated fatty acid in comparison to beef. The meat protein tends to have a higher percentage of the amino acid proline than literature values for other red meats, and lower values for tryptophan, aspartic acid, and tyrosine.

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USDA Certified Organic? No
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