SESAME PORK MEATBALLS WITH BALSAMIC-BRAISED CABBAGE

SERVES 2

KEEP ON TRACK per serving

Fat 38 g Carbs 23 g Protein 32 g

• 300 g pork mince

• 2.5 ml (½ tsp) celery salt

• 5ml (1 tsp) white pepper

• 40 g sesame seeds

• 30ml (2 tbsp) coconut oil

• 1 small onion, chopped

• 5ml (1 tsp) fennel seeds

• 200 g red cabbage, shredded

• 15 ml (1 tbsp) balsamic vinegar

• 100 g tenderstem broccoli

• a pinch of chilli flakes

• 50 g cherry tomatoes

1. Preheat the oven to 180°C and line a roasting pan with baking paper.

2. Place the pork mince in a bowl and mix in the celery salt and pepper. Roll the mince into small balls and then roll them in the sesame seeds to coat.

3. Place the meatballs in the roasting pan and bake for 12–15 minutes, or until golden and cooked through, turning them halfway through the cooking time.

4. Heat 3 tsp coconut oil in a pan, and cook the onion and fennel seeds until golden. Add the cabbage to the pan and cook for 10 minutes, or until softened. Pour in the vinegar and cook for a further 2 minutes. Set aside.

5. Blanch the broccoli, drain and pat dry. Heat a frying pan, add the remaining coconut oil and toss in the broccoli. Cook until slightly charred, then sprinkle the chilli flakes over and add the tomatoes.

6. Serve the sesame pork meatballs ls with the cabbage and broccoli on theth sidede.