Rosemary & Pinenut Meatballs with Smokey Pumpkin Sauce

Rosemary & Pinenut Meatballs

Serves 2

Ingredients:

• 250gms GrassFed Beef Mince
• 1 Egg
• 1/4 Finely diced Red Onion
• 1 tsp Dijon Mustard
• 1 Clove Garlic finely grated or diced
• 2 Tablespoons of Toasted Pinenuts
• 2 Tablespoons of Fresh Rosemary finely diced
• 2 teaspoons of Coconut Flour

Instructions:

Place all ingredients in a medium sized bowl and combine well. Roll into balls, this makes 8 large meatballs.

Use a cast iron skillet with 1 Tablespoon Bacon Fat or Lard.

Fry on a medium heat.

Smokey Pumpkin Sauce

Ingredients:

200gms Pumpkin or Winter Squash - de skinned and cubed

500mls Chicken Broth* or Stock

1 Tablespoon Whitestones Smoked Butter

2 Tablespoons Cream

Salt to taste

Instructions:

In a medium sized pot bring your broth or stock to a boil, add the diced pumpkin and cook for 15 minutes, most of the liquid should be absorbed by the pumpkin once it's ready - to the point it would almost boil dry! Watch carefully!

Once cooked add in your smoked butter, cream and salt and blend well with a stick/immersion blender.

*Homemade Chicken Broth will produce a tastier sauce.