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Pork and Leek Meatballs in Lemon Cream Sauce (AIP, SCD, Paleo)

  • Author: Jaime Hartman
  • Total Time: 25 mins
  • Yield: 4 servings 1x


Ground pork and leeks combine to make an AIP-friendly meatball that is tender and tasty. Lemon cream sauce makes it elegant enough for a fancy dinner!


  • 1 cup chopped leeks, white and light green parts
  • 1 tablespoon coconut oil (divided)
  • 1 pound ground pork
  • 1 teaspoon dried thyme
  • 1 tablespoon coconut flour
  • 1/2 teaspoon salt
  • zest and juice of one lemon (divided)
  • 1/4 cup dry white wine
  • 1/4 cup bone broth
  • 1 cup coconut milk


  1. Heat 1/2 tablespoon coconut oil in a skillet over low-medium heat. Add leeks and cook until soft (about 5 minutes).
  2. Transfer the leeks to a bowl and add ground pork, thyme, coconut flour, salt, and half of the lemon zest. Mix evenly, using your handles.
  3. Shape mixture into approximately 16 meatballs.
  4. Add other 1/2 tablespoon coconut oil to skillet over medium-high heat. Add the meatballs and cook until browned and cooked through (6 minutes), turning periodically so they can brown on all sides.
  5. Remove meatballs and set aside.
  6. Pour wine into pan to deglaze, using a wooden spoon to scrape up browned bits. Cook until reduced by about half (about 3 minutes) then add broth, coconut milk, remaining lemon zest, and lemon juice. Cook until simmering.
  7. Return meatballs and allow to warm through.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Entree