Danish Meatballs with Tomato Sauce Recipe

Ingredients

• 2 tablespoons (30 g/1.1 oz) ghee or lard
• 1 small (70 g/2.5 oz) white onion
• 1.1 pounds (500 g) ground pork, 20% fat
• ½ cup (50 g/1.8 oz) almond flour
• 1 large egg
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• Freshly ground black pepper
• 4 cups (480 g/16.9 oz) of Cauli-Rice, to serve

• 1 small can (200 g/7.1 oz) diced tomatoes
• 2 bay leaves
• 1 clove garlic, crushed
• 2 cups (480 ml/16.2 fl oz) Bone Broth or vegetable stock
• ¼ teaspoon salt
• Freshly ground black pepper

1. Heat a large pan greased with 1 tablespoon (15 g/0.5 oz) of the ghee and add the finely chopped onion. Cook over a medium heat until lightly browned; stir frequently to prevent burning.
2. Place the ground pork into a bowl. Add the caramelized onion, almond flour, egg, thyme, paprika, salt, and black pepper. Mix until well combined. Using your hands, form small or medium-sized meatballs or ovals. The smaller the meatballs are, the less time they will take to cook.
3. Place the remaining ghee in the pan and add the meatballs. Cook for about 2 minutes on each side and turn using a fork until all the sides are browned with a slight crisp.
4. Reduce the heat to medium-low. Add the canned tomatoes, bay leaves, crushed garlic, broth, salt, and black pepper, and cook until the sauce is reduced by half, about 30 minutes. Remove the bay leaves. Serve immediately alongside the Cauli-Rice.