Pork Manchego Meatballs

I'm a sucker for a good meatball recipe. They're so easy to throw together and a fix it and forget option when cooking them in the oven (my preferred method).

I'm using Manchego and almond flour in this recipe for flavor and texture, but what really sets this one apart is the sweet potato purée I serve with it. Part side, part sauce, the sweetness of the purée is really next level with the savory meatball. Grate a little Manchego over the top and serve it with a simple green salad for a restaurant quality light lunch.

Manchego Pork Meatballs

Makes 10-12 Meatballs

½ cup almond flour

¼ cup milk

2 tsp Kosher salt

½ tsp ground fennel

½ cup shredded Manchego

1 lb ground pork

1 recipe Sweet Potato Purée

Preheat the oven to 450

Prepare a small baking dish by drizzling with olive oil or the cooking oil of your choice. Place all the ingredients aside from the pork in a medium bowl and stir to combine. Let sit for a few minutes to let the almond flour absorb the milk. Add the pork and stir just until combined, I find this easier to do using my hands which are going to get dirty forming the meatballs anyway!

Form the pork mixture into 10 – 12 golf ball sized meatballs and place in the dish so that they are touching slightly. Transfer to the oven and bake for 20 minutes until golden brown and cooked through.

Serve with sweet potato puree and a simple salad.