Step 1

Heat a large, 16-inch skillet over medium-low heat.

Step 2

In a large bowl combine all of the meatball ingredients and roll them into about 20 meatballs.

Step 3

Add the coconut oil to the skillet and bring the heat up to medium power.

Step 4

Add the meatballs to the skillet and cook here, for 15 minutes turning them over every 3 minutes or so until they are browned all over.

Step 5

While the meatballs cook, prepare your sauce ingredients, measure them out etc.

Step 6

Transfer the meatballs to a plate and cover with foil. Quickly add the dairy free butter to the skillet, the coconut flour. Stir until lightly browned and toasty.

Step 7

Bloom the gelatin in the broth then add to the skillet and whisk until fully incorporated. Add in the dijon, coconut aminos, fish sauce, lemon and thyme. Simmer for 15-20 minutes until reduced by a 1/3

Step 8

Mix in the cream and simmer until thick. Add the meatballs to the skillet. Simmer for a few minutes, turning the meatballs over to coat in sauce.

Step 9

Serve warm! Spoon over zoodles, cauliflower rice or greens.