After writing my guide to stevia a few weeks back, the fine people at NuNaturals, contacted me with an offer for YOU! They would like to give away some of their new flavored liquid stevia products for you to try. One random winner will receive a three-pack of NuNaturals “new” flavored stevias: lemon, peppermint and orange. Speaking of orange, check out today’s healthy recipe, Garlic & Onion Pork Meatballs with Sweet & Sour Orange Sauce. Take a peek at my healthy Blueberry Muffins sweetened with the lemon stevia and Dark Chocolate Thin Mints sweetened with the peppermint stevia, as well!
That’s your entry. And if it so behooves you, check out the NuNaturals Facebook page and show them some love as well. Good luck! I will randomly select the winner at 5pm CST on Wednesday September 19th.
Garlic & Onion Pork Meatballs with Sweet & Sour Orange Sauce
Prep Time: 15 minutes
Bake Time: 22 minutes
- 1 lb. Pastured Ground Pork
- 1/4 c. Organic Yellow Onion, Minced
- 1 Large Organic Garlic Clove, Crushed
- 1 tsp. Celtic Sea Salt
- 1 tsp. Coarse Ground Black Pepper
- 2/3 c. Filtered Water
- 1/3 c. White Vinegar
- 2 Tbsp. Bionaturae Organic Tomato Paste
- 1 1/2 Tbsp. Coconut Secret Coconut Aminos or San-J Organic Gluten-Free Wheat-Free Tamari Sauce
- 1/4 tsp. + 1/8 tsp. NuNaturals Alcohol-Free Liquid Orange Stevia
- 1/2 tsp. Bob’s Red Mill Xanthan Gum
- In a medium mixing bowl, with your hands, mix together pork, onion, garlic, salt and pepper.
- Roll into 1 oz. meatballs.
- Bake at 375°F for 22 minutes in lined muffin tin (makes for easy cleanup).
- In a pint jar, mix water, vinegar, tomato paste, aminos or tamari sauce and stevia.
- Using either a stick blender or hand mixer (with just one beater), beat in xanthan gum to thicken (see recipe notes).
- Place cooked meatballs in casserole dish and pour sauce over the top.
- Serve with toothpicks and enjoy!
Xanthan gum is a gluten-free, corn-free thickener that is considered a fiber. It gels quite nicely once you get the hang of using it. It is very important to add it very slowly to liquids. Don’t just dump it in, or you will have a ball of gel. It’s light and powdery, so just add a little at a time, very slowly, until it is all mixed in. If your sauce gets lumpy you can strain it and it will be fine. I speak from experience.