Yield – 12 large meatballs
- 2 lbs ground pastured pork
- 1 lb broccoli, shredded
- 4 carrots, shredded
- 1/2 bunch cilantro, chopped
- 3 inch piece ginger, chopped
- 1 red onion, small diced
- 1/3 cup coconut aminos
- 2 tsp sea salt
- 1/3 cup fresh chives, chopped – for garnish
- Preheat oven to 350F
- Gather a food processor and use it to process your ginger, onion, and cilantro. Add the shredding attachment and shred carrots and broccoli.
- Transfer vegetables to a large bowl and add 2 lbs ground pork, coconut amino’s and salt. Fold until combined.
- Line a muffin tin with parchment paper muffin cups and form mixture into large balls. Place in parchment paper cups and bake for 35-40 min or until done. Top with fresh chives and serve immediately. These freeze very well and can be kept frozen for up to 3 months.
Source – Justine Stenger
Pork often gets a bad rap but the reality is, pastured pork is a very nutrient dense food. Pork is an excellent source of protein and is rich in vitamins and minerals like phosphorus selenium, and thiamine. Pork is actually richer in thiamine than other red meats such as beef and lamb. Remember to always select the highest quality pasture raised pork!
Dr. Bruce Hoffman, MSc, MBChB, FAARM, IFMCP is a Calgary-based Integrative and Functional medicine practitioner. He is the medical director at the Hoffman Centre for Integrative Medicine and The Brain Centre of Alberta specializing in complex medical conditions. He was born in South Africa and obtained his medical degree from the University of Cape Town. He is a certified Functional Medicine Practitioner (IFM), is board certified with a fellowship in anti-aging (hormones) and regenerative medicine (A4M), a certified Shoemaker Mold Treatment Protocol Practitioner (CIRS) and ILADS trained in the treatment of Lyme disease and co-infections. He is the co-author of a recent paper published by Dr. Afrin’s group: Diagnosis of mast cell activation syndrome: a global “consensus-2”. Read more about Dr. Bruce Hoffman.