Rosemary & Pinenut Meatballs with Smokey Pumpkin Sauce

Rosemary & Pinenut Meatballs
Serves 2
  • 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
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
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
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.