Pork Meatballs with Fig Mustard Sauce

Serves 6

What You’ll Need:

A Large Bowl

A Mini Ice Cream Scoop

A Bowl Filled with Water

Parchment Paper

A Heavy Bottomed Baking Sheet

A Medium Sized Pot

Measuring Cups and Spoons

A Food Processor

Fancy Toothpicks

A One Cup Ramekin

A Serving Plate

Ingredients:

Pork Meatballs:

1 Teaspoon Turmeric

1 Teaspoon Organic Cumin

1 Teaspoon Smoked Paprika

1/2 Teaspoon Sea Salt

1 LB Ground Pork

2 Tsp Minced Garlic

1 Medium Onion Minced

2 Tbsp Coconut Flour

1 Egg

Parsley Sprigs For Decoration

Fig Mustard:

8 Dried Figs

3/4 Cup Port

1/2 Cup Dijon Mustard

How To Put It Together:

1) Preheat your oven to 450 degrees Fahrenheit. Line your baking sheet with parchment paper.

2) To a large kitchen bowl, add your pork, minced onion and garlic and the sea salt. Sprinkle your turmeric, cumin and smoked paprika evenly around the bowl. Now add the blended oatmeal and your egg. Using clean hands, blend the mixture together. Alternatively, you could do the in the food processor.

3) Fill a small bowl with water and place it on your work surface near you. Using a mini ice cream scoop as a measure, roll your meatballs, dipping your hands in water as needed if they get to sticky. Place your meatballs on the parchment lined baking sheet as you go. Bake the meatballs in the center of the preheated oven for 10 minutes.

4) In the meantime, start your sauce. Into a medium sized pot, add the figs and the port and put on high heat, bringing it to a boil and reducing it by half. Remove the pot from the stove to cool for a minute. By now your meatballs should be done. Remove them from the oven and set them aside for now.

5) To the small bowl of your food processor, add the Dijon mustard. Carefully pour in the port/fig mixture. If you feel that it is too hot still, just pop it into the freezer for about 10 minutes for a ‘quick cool’. Lock the lid and process the mixture until the port and mustard are mixed together with tiny pieces of fig throughout.

6) Pour the Fig Mustard Dipping Sauce into a one cup ramekin and place it in the center of the plate. Decorate the plate with parsley sprigs. Place the meatballs on the plate surrounding the ramekin of sauce and skewer them with fancy toothpicks to add some fun to the dish.

7) Serve and enjoy!

Nina’s Tasty Tip:

You can make the Fig Mustard Sauce and roll your meatballs the day before a dinner or cocktail party. Just bake the meatballs right before your guests arrive. Raw meatballs will keep in the freezer for up to 6 months as will the Fig Mustard Dipping Sauce.

Nutrition:

• 180 Calories
• 11 grams of Protein
• 4 grams of Total Carbohydrates
• 1 grams of Sugar
• 1 grams of Fiber
• 13 grams of Total Fat
• 5 grams of Saturated Fat
• 0 grams of Trans Fat
• 67 mg of Cholesterol
• 187 mg of Sodium
• 30% RDA Thiamin
• 24% RDA Selenium
• 13% RDA Niacin
• 13% RDA Vitamin B6
• 13% RDA Phosphorus
• 10% RDA Riboflavin
• 10% RDA Zinc
• Glycemic load: 2