OLIVE & FENNEL PORK MEATBALLS IN TOMATO SAUCE

SERVES 4

• 1 tbsp coconut oil

• 2 baby leeks, finely chopped

• Himalayan salt and black pepper

• 2 garlic cloves, chopped

• 2 tsp dried chilli flakes

• 100g black olives, pitted,

drained and finely chopped

• 500g pork mince • fresh basil, to garnish

FOR THE SAUCE • 1 tbsp coconut oil • 2 garlic cloves, chopped • 2 x 400g tins chopped

tomatoes • 5g fresh basil, chopped • Himalayan salt and black

pepper • 100g mozzarella cheese,

grated • 30g pecorino cheese, grated

1. Preheat the oven to 170˚C. Heat the coconut oil in a pan and cook the leeks until they are soft. Season them. Transfer the leeks to a bowl. Add the garlic, chilli flakes, olives and mince and stir well to combine. Season well. Roll the mixture into small balls. Set them aside. 2. For the sauce: Heat the coconut oil in pan. Add the garlic, sauté it until it is golden, then pour in the tomatoes. Cook the mixture for 20 minutes. Add the basil and season well. 3. Pour the sauce into a roasting pan, add the meatballs and sprinkle all the cheese on top. Bake the meatballs for 30–40 minutes. 4. To serve: Serve the meatballs hot garnished with extra basil.