GET READY: ingredients out • large mixing bowl • large skillet • large pan •

GET SET: kettle boiled • skim read instructions before you begin •

GO! :: Instructions

1. For The Meatballs: in a large bowl, mix together the meatball ingredients, not the coconut oil, squeeze the mixture between your fingers to combine well.
2. Halve the mixture, then halve again so it’s split into quarters. For each quarter, create 4 meatballs by rolling out between your palms - 16 meatballs in total.
3. Heat the coconut oil in a large skillet over a medium-high heat and add the meatballs.
4. Fry for 10 mins in total, turning the meatballs every couple of mins and moving them around in the skillet.
5. For The Cabbage: meanwhile, add cabbage to the large pan and cover with boiling water, put the lid on and boil for 10 minutes. 
6. Remove the meatballs from the skillet to a plate and set aside. Slice the leek, add to the skillet with the pork juices to fry, then add the bone broth.
7. In a bowl, whisk together the heavy cream, sour cream and mustard, with plenty of salt and pepper and pour into the skillet. Bring to a boil and add the meatballs back to the pan to simmer for 5-7 minutes.
8. To Serve: drain the cabbage well and mix in the chilli flakes then divide amongst 4 dishes.
9. Top the cabbage with 4 meatballs per dish and spoon over the sauce. Enjoy!