Serves 2-3, 3g-5g per serve
| Amount | Ingredient | Carbs |
| 500g | minced pork | 0g |
| 1 | egg lightly beaten | 1g |
| ½ tspn | each of thyme & oregano | 0g |
| 25g | almond meal | 2g |
| **OR** | ||
| 40g | flaxseed meal | 0g |
| 1tspn | French mustard | 0g |
| 200g | sliced mushrooms | 0g |
| ¼ cup | dry white wine | 1g |
| ¼ cup | chicken stock | 0g |
| ½ | cup sour cream | 7g |
| Total Carbs | 11g |
Mix pork, egg, spices, almond/flax, mustard together in mixing bowl. Shape into 4cm balls.
Heat 30g butter & 1tbspn olive oil in large fry-pan over moderately high heat.
Cook meatballs until browned on all sides..about 5-7 mins.
Reduce heat to low & add mushies & cook for 2 mins
Add wine & stock & simmer uncovered for 10 mins.
Blend in the sour cream & gently simmer about 3-5 mins until meatballs cooked through.
Originally posted 2017-09-11 17:46:16.