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From the ground to the dinner plate. Here's the start of a collection of our all time favourites.

As our farm continues to evolve and grow, we are aiming to offer you both free-range chicken as well as organically raised beef.

Like the good old days. It's important to not only know where your meat (and vegetables) comes from, but to support sustainable farming practices. There will be no seafood recipes on here as we don't support any fishing.

Ginger Garlic Meatballs

  • ⅔ cup rice vinegar

  • ⅔ cup granulated sugar

  • 3 tablespoons hot chile sauce

  • 2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

  • 1 slice white bread

  • ½ cup milk

  • 1 pound lean ground beef

  • 1 egg, lightly beaten

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons minced ginger

  • 1 ½ tablespoons minced cilantro

  • 3 garlic cloves, minced

  • ½ teaspoon sesame oil

  • ½ teaspoon salt

  • ¼ teaspoon white pepper

  • For sweet chile sauce:Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 7 to 10 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).

  • For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)

  • Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet ½ inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.


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