Stuffed Pork Meatballs with Tomato Cream Sauce

Preparation: 35 min

Preheat your oven to 375F/190C. Mix the ground pork, ½ tsp. salt, ¼ tsp. dried basil, ¼ tsp. dried oregano, ½ tsp. dried thyme, and 1 clove of garlic of grated garlic in a bowl.

Set aside about 1.5 ounces of mozzarella. Form the meatballs into 8 meatballs. Flatten the balls and place a small cube of mozzarella cheese in the center of each ball, then wrap the meat up around the cheese and roll it back into a ball. Do this with all of the meatballs. Bake the meatballs at 375 degrees for about 8 minutes.

While the meatballs are baking, add ½ tablespoon of olive oil in a pan over medium heat. Once hot, add a grated clove of garlic to the pan. Once fragrant, add in the tomato sauce, basil and ¼ teaspoon of salt.

Bring to a boil and then reduce the heat to medium low so the sauce just simmers. Add in the coconut milk and give a stir. Heat until the mixture begins to simmer, and keep the heat low enough that the mixture just simmers. Remove the half-cooked meatballs to the pan and coat them in sauce.

Place the pan into the oven for about 10 minutes. Take the pan out of the oven and grate the remaining mozzarella cheese on top. Turn the oven on broil and broil for about 1 minute, or until the cheese begins to bubble and brown. Top with additional basil or italian seasoning!

lowcarb lunch dinner