This is a seriously delicious comfort meal but still hits every requirement for full keto eaters. Rich saucy meatballs served over a Keto friendly ‘Pollenta’.
500g (1lbs) ground pork
500g regular ground beef
2 large eggs
1/2 chopped onion
2 garlic cloves
Salt & pepper to taste
300g mozzarella cheese, grated
1 large tin Chopped tomatoes (or a sugar-free commercial pasta sauce bottle)
2 tablespoons dried italian herb mixture
To make meat balls, get up garlic and onion till soft and tender.
In a large bowl combine the ground meat, spices, egg.
When well combined roll into 2 inch meatballs and place on a baking tray with parchment paper. Should make about 18-24 meatballs.
You might need an extra baking tray. Bake in a preheated oven at 350 for 30 min.
When cooked transfer to a big enough pit and cover with tomato sauce and cheese.
Bake covered for another 20 minutes and open the pot to grill off the cheese for the last 5 minutes.
1 large eggplant (Aubergine) peeled and diced into 1cm chunks
2 rashers bacon
150g fresh grated Parmesan cheese
2 teaspoons dried oregano
1 chopped onion
1/2 cup bone broth
Fry up onion, bacon and Aubergine in a skillet on medium heat to soft and tender. Transfer to a bowl or food processor. I blend with a stick blender.
Add in the oregano, bone broth, blend till you get a smooth paste.
Return to skillet and add a pinch of salt and pepper.
On a low heat keep writing to reduce some moisture and thicken the polenta.
You can choose how stiff you want it.
Either slightly softer or more firm.
Stir in the grated Parmesan and serve to bowls.
Add 4 meat balls per serving.
This will make at least 4 servings with plenty left over meat balls.
Prepared, tried and tested by: Sean Swart