Ingredients (makes 4 servings)

• 1 lbs. ground pork (20% fat)
• ¹/₂ cup almond flour
• 1 medium onion
• cloves garlic
• 1 tbsp Dijon or wholegrain mustard
• ¹/₂-1 tbsp caraway seeds
• 1 tbsp dried marjoram
• tsp paprika
• ¹/₂ tsp ground black pepper
• 2 tbsp ghee or lard
• ¹/₂ tsp sea or pink Himalayan salt (or to taste)
• 2 tbsp fresh parsley

                                                                                             Instructions

1. Peel and dice the onion and garlic. Place on a pan greased with ghee (keep some ghee for cooking the meatballs). Cook over a medium heat until fragrant and lightly browned. Stir to prevent burning. Once cooked, take off the heat and set aside.
2. Place all the ingredients into a mixing bowl.
3. Add the cooked onion and garlic and mix using your hands until well combined.
4. Using your hands, make medium-sized meatballs (4-5 per serving) and set aside.
5. Grease the pan with the remaining ghee. Once hot, add the meatballs and cook over a medium-high heat for about 4 minutes, turning occasionally until browned from all sides. Reduce the heat to medium-low and cook for 5-10 minutes. The exact time depends on the size of the meatballs. Work in batches if needed.

6           Remove from the heat and serve immediately. Let them cool down and store in the fridge for up to 5 days. To store them for longer, place in a zip-lock bag and freeze.