I just got back from Phoenix for a three day course with Suzanne Evans. She runs a business coaching biz and is a super tough cookie. Her approach is kinda the tough love thang…… which was a huge kick in the pants for me.
But it was awesome being in Phoenix. I would highly recommend if your planning a family vacation to Phoenix (which would be silly because that is a horrible place for a vacation), to go in November and not July (common sense). 80’s, sunny, and beautiful sunsets/rises.
My Sis and I at the event. She sponsored with her biz the BlogBabe
On to the meatballs….
If you don’t like the taste of pork, there is a good chance that you will like these. The sage/thyme combo with almond flour beautifully compliments and lessens the pork flavor. And huge surprise….. spiralizing sweet potatoes totally changes the taste of sweet potatoes. For realz!
If you happen to not have a spiralizer, you can cut the potatoes into little fries and roast them with the oil and salt.
- 1 small onion, diced
- 1/2 cup almond flour
- 1 lb ground pork
- 4 T fresh sage, chiffonade
- 2 tsp fresh thyme or 1/2 tsp dried
- 1/2 tsp salt (or more…. you know who you are)
- 2 medium sweet potatoes, washed and peeled
- olive oil
- Heat oven to 375.
- Saute the onion in 1 tbsp oil till translucent. Let cool.
- Combine remaining ingredients and mix well.
- Form into 1.5″ balls.
- Heat a heavy skillet on medium low and cook meatballs for 2 – 3 minutes per side until no longer pink throughout. If you have an oil screen, this would be a good time to use it. These little guys might splatter a wee bit.
- Spiralize sweet potato with the thick noodle blade.
- Toss with olive oil till lightly coated and sprinkle with salt.
- Spread out on 1 or 2 sheet trays and cook until soft, stirring once.