NUTRITION

SERVINGS

INGREDIENTS

4 oz ground smoked ham

1 oz ground pork

1 large egg

0.5 tbsp almond flour

0.25 cup yellow onion

1 clove garlic

0.13 cup unsweetened pineapple juice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup sugar snap peas

PREPARATION

• 1

  Preheat oven to 375°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine ground ham, ground pork, egg, almond flour, onion, garlic, salt, and pepper until well incorporated.

• 3

  Roll the mixture into 12 small meatballs and place them evenly on the prepared baking sheet.

• 4

  Bake for 18-20 minutes until the meatballs are cooked through and lightly browned on the outside.

• 5

  While meatballs bake, whisk pineapple juice, coconut aminos, vinegar, and ginger in a small saucepan over medium heat.

• 6

  Simmer the sauce for 5-7 minutes until it reduces and thickens into a glossy, sticky glaze.

• 7

  Steam the sugar snap peas for 3-4 minutes until they are tender-crisp and bright green.

• 8

  Toss the cooked meatballs in the pineapple glaze to coat thoroughly and serve immediately alongside the snap peas.