- To a large bowl add the beef and pork mince. Use clean hands to mix and combine the meats together well.
- Add the flaxseed, onion, parsley, Worcestershire sauce, mustard, cinnamon, salt and egg to the meat. Mix well with a fork and once the egg is mixed through, use your hands to massage the mixture to make sure all ingredients have combined well then form the mixture into small balls.
- Heat a large frying pan on medium-high. Add 1 tablespoon of oil and cook the meatballs in batches for approximately 8 minutes, turning often to brown all sides. Add extra oil as needed. Once meatballs are cooked, set aside on a plate.
- To make the sauce: Remove any burnt onion bits that may be in the pan but leave any other yummy bits left from the meatballs, it adds extra flavour to the sauce.
- Heat pan on medium and add the sliced circles of leek and extra oil, stir as they cook and start to soften. Add the garlic and cook for 1 minute. Pour in the beef broth and bring to a simmer for 5 minutes. Toss in the mushrooms and cook for 2 minutes.
- Add the coconut cream, salt and pepper. Bring back to a simmer and return meatballs to the pan. Simmer for 5 minutes to allow the meatballs to heat through and soak up a little sauce.
- Sprinkle with chopped parsley and serve with steamed vegetables.
Duration It takes 25 mins to prepare and 30 mins to cook.
Ingredients (Organic) For a serving of 6 people.
1 med onion(s), finely diced
1/3 cup chopped parsley
1 1/2 Table spoon of Worcestershire sauce, organic
1 Table spoon of whole grain mustard
500g beef mince
300g pork mince
3 Table spoon of golden flaxseed meal (fine ground)
2 tea spoon og cinnamon
3/4 tea spoon of fine pink Himalayan salt
1 lge egg(s), lightly beaten
2 – 3 Table spoon of avocado oil, or coconut oil – for cooking
LEEK & MUSHROOM SAUCE:
1 lge or 2 sml leek(s), top and end removed, finely sliced
3 tea spoon of garlic, minced
1 cup beef broth/stock
1 1/2 cups mushrooms, thinly sliced
1 cup coconut cream
Salt and pepper to taste
Chopped parsley, to serve
