Pigs on a Blanket

These tasty little morsels are perfect appetizers or pair with a big salad for lunch or dinner. Paleo and Autoimmune friendly!

Ingredients

Meatball:

• 1 lb Ground Pork
• 1 tbsp Maple Syrup
• 1 tsp Sea Salt
• 1 tsp dried Sage
• 1 tsp dried Parsley
• 1/2 tsp dried Thyme
• 1/4 tsp ground Cloves

Biscuits:

• 2/3 cup Coconut Flour
• 2/3 cup Arrowroot Flour
• 1/2 cup Olive Oil
• 1/3 cup Water
• 2 tsp Lemon Juice
• 3/4 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tbsp Gelatin

Instructions

1. Preheat oven to 350. In a bowl, combine all the meatball ingredients.
2. Heat a skillet and with a small scoop, make 24 meatballs and drop into hot skillet. Cook until brown. This can also be done on a cookie sheet in the oven.
3. Place all ingredients for biscuits into a medium mixing bowl, except gelatine. In a seperate, small bowl, combine the gelatine with 1 tbsp of cool water and two tbsp of boiling water. Mix until completely dissolved. Add to mixing bowl and stir until dough forms.
4. Form 24 dough balls with the scoop and drop each into a cup in a prepared small muffin tin.
5. Take the cooked meatballs and press one into each muffin cup just so it is pressed in slightly and the dough will cook up around it.
6. Bake for 10-12 min or until edges of dough are slightly brown.

Alternate idea:

Use this biscuit recipe to make biscuits using a large scoop and an 8×8 dish (omitting the meatballs). Cook for 16-20 min or until slightly brown