Tell me a little person who doesn’t love a pork meatball … or a big person for that matter! This recipe is a great way to sneak those veggies in. It can all be blended together and the only time spent is in browning the meatballs and reducing the sauce.

You can also serve this dish as a dumpling soup with some coriander on top (just double the quantities for the sauce). Alternatively, you can reduce the sauce right down so that it’s sticky and gooey – ready for some finger-licking fun.

• 1 carrots roughly chopped
• 1 zucchini roughly chopped
• 1/2 apples roughly chopped
• 2 garlic cloves roughly chopped
• 500 g pork mince
• 3/4 inches ginger grated
• 2 tablespoons coconut aminos
• 1 egg
• freshly ground black pepper
• 1 tablespoon coconut oil duck fat,
• tallow or other good quality fat cold pressed, virgin
• 2 carrots
• 2 zucchiniSticky Sauce
• 250 mls beef broth (stock)
• 3 tablespoons coconut aminos or tamari

• Place the carrot, zucchini, apple and garlic in a food processor and process until finely chopped. (If you have a small food processor, just blend it in small batches.)
• Place the vegetable mixture, mince, ginger, coconut aminos or tamari and egg in a large bowl. Season with pepper and mix well. Roll the mixture into walnut-sized balls.
• Heat the coconut oil in a large frying pan over medium heat. Cook the meatballs in batches for about 6 minutes, rolling them around to brown them on all sides. Drain on paper towel.
• To make the sauce, heat the broth and coconut aminos or tamari in a large pan over medium heat. Add the meatballs and simmer until the sauce has reduced a little.
• Meanwhile, slice the carrot and zucchini into spaghetti strips using a mandolin or spiraliser.Notes
• Suitable for 12+ months only.

• CALORIES: 1248
• CARBS: 103g
• FATS: 40g
• PROTEIN: 125g

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