Anything you can do with ground beef you can do with pork and it will be juicier and more tender as well as less expensive. Ground, pasture-raised and heiritage pork make great burgers, meatloaf, and this fantastic meatball dish that tastes like Stroganoff. I served it over tender shreaded cabbage “noodles” with sour cream gravy that needs no thickener or starch.

2 tablespoons high-heat cooking fat, such as lard, bacon fat, light olive oil
3/4 cup of chopped onion
1 pound ground pork
1 large egg
1 tablespoon Parmesan cheese
1 teaspoon dry rubbed sage
2 tablespoons almond or cashew flour
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1/4 cup white wine
1 cup chicken or beef bone broth
1 cup full-fat sour cream, yogurt, or kefir
1/2 teaspoon coconut aminos or tamari sauce
Salt and pepper to taste
Snipped fresh parsley to garnish
2 cups shredded cabbage, simmered in water or broth until soft

Heat oven to 400 degrees F. Grease a shallow roasting pan.

Saute onions in fat in large skillet until softened and translucent, about 5 to 10 minutes. Divide into two batches if necessary.

In a medium bowl, mix cooked onion, pork, egg, Parmesan cheese, sage, nut flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Shape meat mixture into balls using about 2 tablespoons for each. Recipe will make about 12 meatballs.

Reheat skillet used for onions and cook meatballs for about 3 minutes per side until brown. Transfer meatballs to a shallow roasting pan and place in preheated oven.for 20 minutes.

Make gravy while meatballs cook. Remove any burned bits of onion amd pour off all but 2 tablespoons of fat from skillet without disturbing the browned fond on the bottom. Add wine and cook and stir, scraping up the browned bits from the pan. Add the bone broth and cook for 5 minutes. Add coconut aminos or tamari sauce. Remove from heat.

Skim the fat off the drippings in the roasting pan used to cook the meatballs and add the remaining drippings to the gravy, if desired. When ready to serve, stir sour cream or yogurt into gravy until smooth. Reheat gently and add salt and pepper to taste.

To serve: Place meatballs on bed of cabbage “pasta’. Pour gravy over meatballs and garnish with parsley.

Serves 4
Calories: 550; Fat: 45.6g; Protein: 25.6g;, Carbs: 10g; Fiber: 2.3g. Net Carbs: 7.7

Photo, Judy Barnes Baker, (c) 2015

Pin It > https://www.pinterest.com/pin/224405993910873426/

(c) 2015, Judy Barnes Baker

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Judy Barnes Baker

After seven years of re-creating all our favorite recipes, I wanted to share what I have learned so other people wouldn’t have to start from scratch. My working title was You’ll Never Know What You Are Missing, which sums up what I was trying to do: to make eating for health synonymous with eating for pleasure. I published my second book, Nourished, in 2012. So am I still an artist? Absolutely. And I consider Carb Wars and Nourished to be the most creative things I have ever done. I am currently a member of Northwest Designer Craftsmen and the International Association of Culinary Professionals.

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