Ingredients
500g Mince Pork
1/2 cup Squash Puree
1 1/4 Pumpkin Puree
1/4 cup Blanched Almond Flour
1 Egg
1 tbsp Fresh Thyme, Minced
1 tbsp Fresh Sage, Minced
1 tbsp Fresh Rose Mary, Minced
1/2 Coconut Milk
2 tbsp Coconut Oil
400g Tomato Sauce
1/2 cup Chicken Bone Broth
1 White Onion
3 Cloves Minced Garlic
From Your Pantry
Salt
Black pepper
Instructions :
1. Preheat your oven to 218 Celsius and line a large baking sheet with parchment paper.
2. Mix all meatball ingredients (mince pork, squash puree, almond flour, salt, pepper, egg, minced thyme, sage and rosemary) in a large bowl with your hands until well combined. Form mixture into 18 balls*
3. Bake meatballs (makes 18) on a baking sheet for 15-18 minutes or until no longer pink on the inside, turning once midway.
4. Melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
5. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavours, then cover and allow to simmer for 5 minutes prior to adding the meatballs. After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
6. Transfer to pot with the sauce, allow to simmer in sauce on low heat for about 5 minutes