Pork Meatballs with Creamy Sauce
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.
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 1/21/21/2 Vidalia Onion, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 5.4 fl oz5.4 fl oz5.4 fl oz Coconut Cream
- 1 1/2 cups1 1/2 cups1 1/2 cups free range, organic Chicken Stock
- 1 tsp1 tsp1 tsp Salt and Pepper, or to taste
- 1/2 cup1/2 cup1/2 cup Celery, chopped
- 666 White Mushrooms
- 333 Roma Tomato, seeded and diced
- 1 1/2 lb1 1/2 lb1 1/2 lb Ground Pork
- 2 tsp2 tsp2 tsp Adobo Seasoning - Primal Palate
- 1 whole1 whole1 whole Egg, whisked
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 222 White Sweet Potatoes, peeled and spiral sliced
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Process
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
Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30This 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. |
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