Whole 30 Paleo Meatballs with gravy and zoodles

• Gluten free

• Meat

  • 908 2/3 g Ground pork

• Produce

  • 1 tbsp Sage, fresh
  • 1 Zucchini

• Canned Goods

  • 1 can 400ml coconut milk
  • 375 ml Beef broth

• Condiments

  • 5 ml Fish sauce

• Baking & Spices

  • 2 tbsp Almond meal/flour
  • 3 tbsp Arrowroot
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on noshtastic.com

Description

Directions

• *READ NOTES FIRST*
• Preheat your oven to 400F
• Saute the finely chopped onions in about two tablespoons of coconut oil until soft (but not brown) this will take about 10-15 minutes. Add in the chopped sage for the last five minutes.
• In your mixing bowl add pork, onions, sage, almond meal, salt and pepper and mix well.
• Form the meatballs by hand, about two tablespoons of the mixture for each meatball.
• You now have two choices for cooking the meatballs. You can brown them in a skillet then bake them, or you can skip the skillet part and simply place the meatballs on a parchment lined baking sheet then bake as directed below.
• The main difference between the two methods is that if you skip the skillet part the gravy wont have any of the tasty bits from browning the meatballs.
• To brown the meatballs place them in a hot well oiled cast iron or non stick skillet for about 3 mins each side to get them brown on the outside, then transfer them to a sheet pan lined with parchment paper.
• At this point I usually try and scoop out any stray cooked onions from the skillet as they will start to burn if you brown a second batch meatballs and spoil the flavor of your gravy.
• Bake meatballs into your preheated oven at 400F for 20 minutes.
• GRAVY
• In the same skillet you cooked the meatballs in, add the beef broth, coconut milk, and fish sauce.
• Using a wooden spoon or a whisk stir well to get the bits of browned meat up from the bottom of the pan and into the gravy, simmer for five minutes.
• If you want to thicken it you can use about 2-3 tablespoons of arrowroot mixed with about a tablespoon of cold water or beef broth.
• Remove gravy from the heat and add the arrowroot mixture, stir really well then return to a low heat until the gravy thickens.
• Sieve gravy to get any lumps out and season with salt and pepper to taste.
• ZUCCHINI NOODLES (optional)
• To make the zucchini noodles you will need either a spiralizer (we use the Paderno Spiralizer) or julienne peeler.
• Steam them in a covered dish in the microwave for 40 seconds - 2 minutes, watch them closely so they dont turn to mush.