Grapefruit & Leek Pork Meatballs with Balsamic Sauce


The kitchen is really my happy place. Being chained to my computer for hours on end writing and editing my eBook was really hard for me. It takes it toll. Not that I’m not happy it’s out. It’s a heck on an accomplishment and whether is sells like crazy or not, I’m proud of myself!

That being said, I’m glad to be back in the kitchen, recipe development is my jam. This morning when I went to the market I had a few ideas flying around my head… none of them were these meatballs. You know, sometimes you just have to let the produce speak to you, inspire you and lead the way.

These big, bad, juicy pork meatballs are packed with leeks, grapefruit, beef gelatin, and thyme! Roasted to golden perfection than served up with a creamy balsamic sauce with caramalized leek greens… and while you may be thinking that this recipe is just too complicated or too fancy for you… I beg to differ. I think that if you have some greens or zoodles, even some sweet potato mash ready to go… and forty minutes… you should try these and see just how simple they are.

Ok! Let’s get cooking!

Grapefruit & Leek Pork Meatballs with Balsamic Sauce
Write a review
5483 calories
142 g
1355 g
370 g
389 g
170 g
2628 g
7112 g
48 g
1 g
166 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5483
Calories from Fat 3293
% Daily Value *
Total Fat 370g
Saturated Fat 170g
Trans Fat 1g
Polyunsaturated Fat 28g
Monounsaturated Fat 138g
Cholesterol 1355mg
Sodium 7112mg
Total Carbohydrates 142g
Dietary Fiber 22g
Sugars 48g
Protein 389g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Meatballs
  2. 3lbs ground pork
  3. 3 leek stalks
  4. 1 tbsp dried thyme
  5. 1 grapefruit
  6. 1 tbsp coconut oil
  7. 1/2 tsp great lakes beef gelatin (red can)
  8. 1 tsp balsamic vinegar
  9. 2 tsp salt
  10. 1 tbsp coconut flour
  11. Sauce
  12. 1 tsp coconut oil
  13. the greens from your 3 leek stalks
  14. 1 cup coconut milk
  15. 1 tsp beef gelatin
  16. 1/4 cup balsamic vinegar
  17. 2 inch piece of grapefruit rind
  18. 1/2 tsp salt
  1. Pre-heat oven to 350F.
  2. Cut your leeks right where the white turn green. Then cut the whites in half and wash any dirt out of them. Pat dry.
  3. Lay your leeks flat on the cutting board and mince, should yield about two cups, add them to a large bowl.
  4. Next add in your thyme, salt and coconut flour to the bowl.
  5. Juice your grapefruit and add it in. Add in balsamic vinegar
  6. Toss everything together. Sprinkle in the beef gelatin and mix well.
  7. Add in the pork and mix it all up with hands until the leek mix is evenly incorporated into the pork.
  8. Spread coconut oil all over a sheet pan and with your greased hands roll 8-9 large meatballs from your mix. You can make them a little smaller at 1/4 pound a meatball and make 12. Either way, the goal is to make single serving, meatballs!
  9. Pop these in the oven and set the timer to 35 minutes.
  10. In the meantime, wash your leek greens.
  11. Heat a large skillet on high heat, add in coconut oil.
  12. Slice your leek greens.
  13. Add them to the skillet with the grapefruit rind and saute until tender and beginning to brown.
  14. Lower heat to medium, add in the balsamic vinegar, it will quickly begin to boil down. Stir it.
  15. After about 30 seconds, add in coconut milk, salt and gelatin. Whisk to combine as it comes back up to a boil.
  16. Let it simmer for 10-15 minutes, stirring occasionally until it's has become a little darker in color and thicker.
  17. Remove from heat and wait for meatballs to be ready. If they're 1/3 pound they can take up to 40 minutes, depends on your oven and the size.
  18. When ready, plate meatballs and spoon leek and sauce all over them!
  19. These are perfect with zoodles or scalloped potatoes!
The Castaway Kitchen