PORK MEATBALLS IN A CREAMY MUSTARD SAUCE

This is a recipe for pork meatballs, but beef or chicken mince will work just as well! Enjoy (and its keto and diabetic friendly as always xxx)

Meatballs:
500 g pork mince
¼ red onion, finely chopped
15 cm piece of rosemary, leaves stripped and chopped
2 teaspoons garlic powder
2 tablespoons grated parmesan
3 tablespoons almond flour
1 egg
salt and pepper to taste
Sauce:
100 ml water/chicken stock
1 ½ tablespoon American mustard
1 tablespoon Dijon mustard
2 teaspoons allulose (or sweetener to taste) or sugar-free honey
150 – 175 ml cream

To make the meatballs, place all the ingredients in a mixing bowl and mix well with your hands.
Roll and shape in meatballs with your hands (the mixture is slightly sticky so wet your hands with water as you roll), about the size of ping-pong balls.
Refrigerate for 20 minutes, then fry in olive oil until browned.
Deglaze the pan with the water or stock and then add all the other sauce ingredients (except the cream). Simmer for 5 minutes.
Now add the cream, stir through and check the seasoning.
Simmer on a low heat for 5 more minutes. Keep warm until serving.

Recipe and photo: Ilze Jacobs