Serves 4 (2 meatballs each)

This recipe combines unexpected flavors from sage, cinnamon, smoked paprika and orange to create a unique and outstanding dish that you’ll be glad you tried. Add a drizzle of olive oil over this dish for extra staying power if you need.

Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
Meatballs:
1 pound of ground pork
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons dried fennel seeds
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Pinch of ground allspice
4 fresh sage leaves, minced
Cherry Tomatoes:
2 cups cherry tomatoes
Orange Paprika Mayonnaise:
½ cup mayonnaise
1 teaspoon hot sauce
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
Zest from ½ of a fresh orange
Optional:
8 cups of baby kale

Instructions:

Preheat oven to 400 degrees Fahrenheit.

In a bowl, mix all meatball ingredients together until well combined.

Form 8 meatballs with your hands and place on an oven-proof grill pan, skillet or baking sheet.

Bake in the oven for 20 minutes, flipping after 10 minutes.

Layer cherry tomatoes on a separate baking sheet lined with parchment paper. Bake in the oven while the meatballs are cooking until they are blackened, about 20 minutes.

While the meatballs and tomatoes are cooking, combine all of the orange paprika mayonnaise ingredients together and set aside.

Serve meatballs over an optional bed of baby kale and blistered cherry tomatoes and a scoop of orange paprika mayonnaise.

Enjoy!

Nutrition includes baby kale
Calories: 558
Carbs: 11
Net Carbs: 6
Protein: 24
Fat: 49