In a pan, get your poaching liquid ingredients on and heating on low-medium stove.

Then, take your fresh herbs, garlic, onion and sea salt and blitz them to a very fine chop / pesto in whatever type of blitzing contraption you own. You could of course fine chop also, as I’ve done here.

Mix this mix with the egg, coconut flour and pork mince mix really well. If you have a small person, chances are they will love taking on this step.

Roll just over half the mixture (600-700g) into golf ball sized meat balls (unless you’re a big family doing the lot), or if you’re really strapped for time, smaller as they will cook faster.

Drop all your meatballs into the slow simmering liquid and cook for 10-15 minutes, turning a couple of times until the liquid has reduced to a thicker, sticky consistency. If it gets too thick and caramelly, just add 1/4 cup water and bring back to simmer to incorporate before taking off the heat.

Serve the meat balls with a mix of fridge veg, stir fried in a little coconut or macadamia oil with a drizzle of tamari and a squeeze of lime. So yummy and simple. If you're doing carrots in the mix, remember to chop them finely and give them a minute's head start, so they cook at the same speed as the other veggies. You could also serve with my cool as a cucumber mango salad for a summer vibe. So good!

If you didn’t roll and cook it all, put the remaining 300g or so mince mix in the fridge to do a couple of quick pork burgers later in the week when it’s just 2 people eating. Or, pre cook and take to work for lunch…