Pork Meatballs with Creamy Sauce (Edit recipe)

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This hearty meatball dish has a surprising amount of vegetables, perfect to get any picky eater on board. We like it served over spiralized sweet potato noodles, but any gluten-free or veggie noodles will do.

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PREP TIME

35 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Ghee
1/2 Vidalia Onion, diced
2 cloves Garlic, minced
5.4 fl oz Coconut Cream
1 1/2 cups free range, organic Chicken Stock
1 tsp Salt and Pepper, or to taste
1/2 cup Celery, chopped
6 White Mushrooms
3 Roma Tomato, seeded and diced
1 1/2 lb Ground Pork
2 tsp Primal Palate Adobo Seasoning
1 whole Egg, whisked
1 Tbsp Extra Virgin Olive Oil
2 White Sweet Potatoes, peeled and spiral sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the sauce: Heat the ghee in a 5 1/2 quart enameled Dutch oven. Add the onion and garlic, and saute until fragrant, about two minutes.
Stir in the coconut cream. Add the stock to the pot and stir until evenly combined.
Season with salt and pepper and reduce the heat to medium-low. Allow the sauce to slowly reduce, stirring every so often.
Once the sauce has started to thicken, add the celery and mushrooms and cook for 5 minutes. Reduce the heat to low and simmer, uncovered, while you make the meatballs.
In a medium-sized bowl, combine the ground pork with the Adobo seasoning. Knead the mixture with your hands until the spices are evenly blended into the meat.
Add the whisked egg to the meat mixture, and knead again to combine.
Form the meat mixture into 1-to2-oz meatballs (about the size of a golf ball) and set aside.
Heat the olive oil in a cast-iron skillet over medium-high heat. Sear the meatballs until browned on all sides, about 8-10 minutes total.
Add the seared meatballs to the sauce and continue to simmer until the meatballs are cooked through, about 20 minutes.
While the meatballs are simmering in the sauce, prepare the sweet potato noodles.
Place the spiral-sliced noodles in a large, heatproof glass mixing bowl. Bring enough water to cover the noodles to a rolling boil in a large pot.
Once the water comes to a boil, remove the pot from the heat and pour the water over the noodles, making sure that the noodles are fully submerged.
Cover the bowl with a lid and let the noodles sit in the hot water for 20 minutes, or until tender.
Drain the noodles and serve topped with the meatballs and sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	792
Fat:	62 g
Carbohydrates:	22 g
Protein:	34 g
Cholesterol:	129 g
Sodium:	526 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.