Weedish Meatballs: A Recipe By Renae Blackhall

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Photo Courtesy of Chef Blackhall

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Originally published in Fat Nugs Magazine Vol.11

Tis’ the season! Fresh outdoor is abundant and we are all looking for that perfect “POT-luck” dish!

Photo Courtesy of Chef Blackhall

I am very fortunate to come from a little mountain community known for over 50 years of guerilla gardening. Since it’s no longer necessary to hide in the hills, most of the community enjoys their six-plant allowance in their backyards amongst their vegetable gardens and fresh flowers. On a recent trip back home, my neighbor gifted me some of his organic outdoor.

This plant has never been sprayed or treated with anything other than natural soil amendments. It was grown from seed in the clean mountain air, making it a perfect product for my culinary delights. The strain I used for this recipe is called Seaweed. Well known for its earthy undertones and musky flavor, this outdoor strain is perfect for savory cooking. Hitting around 12 to 15 percent THC also makes this plant very desirable for edibles.

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To Make These Weedish Meatballs, You’ll Need:

• I.5 cups of demi-glace, or one cheater pack of sauce

• 1/3 cup heavy cream

• Small knob of butter

• 1 tsp minced garlic

• 2 tsp minced shallots

• Splash of red wine

• 1lb ground beef (freshly ground is best)

• ½ cup ground “gouda” flavored Triscuits

• 1 tbsp finely chopped Italian parsley - fresh

• 1 tsp finely chopped thyme - fresh

• 1 tbsp finely chopped basil - fresh

• ½ cup finely diced red onions

• 1 tbsp finely diced garlic

• ½ tsp garlic powder

• ½ tsp fresh ground pepper

• ½ tsp sea salt

• Dash of nutmeg

• 1 egg

• 1 tbsp Dijon mustard

• A few dashes of Worcestershire sauce

• 2 grams of finely ground “freshly dried” raw outdoor cannabis flower (can use “decarbed” or raw flower since this is a baked item)

  Preparation Instructions:

  1. Thoroughly mix all ingredients for the meatballs in a large bowl. Ensure everything is well homogenized for accurate dosing.

  2. Once mixed, use a small ice cream scoop to assist with portioning. The aim is to make a “two-bite” meatball, so keep that in mind for size. This recipe should make 20 “two bite” meatballs at 10 mg/ball. Line a tray with parchment paper and place meatballs directly on top with a minimum of one-inch spacing between them.

  3. Bake in a convection oven at 375 degrees for 18 to 20 minutes until golden brown and no longer red in the middle. Do not overcook these beauties, as they will dry out. While the meatballs are baking, work on the sauce.

  4. Over medium heat, melt butter in a small saucepan. Add shallots and garlic, cooking until they absorb the butter and slightly caramelize.

  5. Add red wine and simmer for a moment before adding demi-glace. Once mixed, simmer again for a few minutes.

  6. Remove from heat and add cream to finish.