Fruit complements pork so beautifully, and this dish is the perfect end of summer treat! I made these for breakfast with a fried farm egg and sliced tomatoes from the garden. This recipe is AIP compliant and 100% gluten and dairy free.
Ingredients:
Meatballs
- 1 lb ground pork
- 2 slices of chopped bacon
- 1 chopped green onion
- Salt and pepper
- 1 tsp of maple sugar (or maple syrup)
- I added a tsp of Kanel cold smoked sea salt
Sauce
- 1/2 cup peach puree
- 1 tbsp coconut oil
- 1 chopped green onion
- 2 tsp apple cider vinegar
- Salt and pepper
- Dash of cinnamon and cloves
- 1 tbsp lemon juice
- Small handful of chopped fresh basil
- Dash of maple syrup
Preheat the oven to 400.
Mix everything for the meatballs well with your hands in a large bowl, and form 2″ meatballs. Pop in the oven until well cooked through and nicely browning on the outside. While they’re cooking, prepare your sauce and let it rest until you’re ready to serve.
In a small sauce pan, melt the coconut oil and add your chopped onion and lightly saute over medium heat. Add your remaining ingredients, aside from the basil, and stir until blended and slightly bubbling. Turn off heat, add basil, and rest until ready to serve. Heat through right before serving, add to the bottom of your plate, and place meatballs on top.