Italian Meatballs with Oven Roasted Broccoli and Tomato Coconut Sauce

It's day 6 of my 21 day Primal challenge. One thing I know about myself is that I need to make my food interesting and varied or there's no way I'll stay the course. I also really enjoy cooking and don't mind spending a lot of time in the kitchen. A few days ago I made the delicious meal you see above. I wanted to get the recipe down so I wouldn't forget about it. 

I should say that this isn't a real recipe but just me throwing some things together.

Italian Meatballs with Tomato Coconut Sauce

1 lb pasture raised ground pork

1 lb pasture raised ground beef

1/2 onion minced as fine as you can get it

2 cloves garlic minced fine

1 TBSPish Italian Seasoning

salt and pepper to taste

fat of choice

1 can coconut milk

1 large fresh tomato peeled and chopped

fresh sage, julienned

2 cloves garlic sliced 

To make the meatballs, put first 6 ingredients into a bowl and smoosh together with your hands until everything is mixed well. Roll into your desired size meatballs. I like mine on the smaller size so they cook faster and you can eat more of them! You can cook these either by baking them or frying them in oil or bacon fat. Bacon fat makes them a little bit yummier.

While you are cooking the meatballs, heat your fat of choice in a skillet and saute' the garlic slices for a few minutes. Add in the chopped tomato and saute' until the tomato turns into pulp and the juices are mostly evaporated. Add in the coconut milk and bring to a low boil. Continue cooking until the sauce reduces to your preferred state. Add the sage and cook for one or two minutes more. Salt and pepper to taste.

Serve the sauce over the meatballs and roasted broccoli (recipe to follow).

Roasted Broccoli

1 head broccoli cut into florets

olive oil 

salt and pepper to taste

Heat oven to 400F. Spread broccoli florets evenly on rimmed baking sheet. drizzle with oil and salt and pepper to taste. Cook until starting to brown on the top. I actually didn't time how long this took but I'm thinking around 20-30 minutes depending on the size of your florets. 

I hope you enjoy! I know we did. Next time I will make more broccoli but I just used what I had in the fridge for this recipe. If you've never had oven roasted broccoli you are in for a treat!