For the Meatballs:

  • 1 kg Healthy Options Organic Ground Pork
  • 1 stalk Celery, finely diced
  • 1 pc Carrot, finely diced
  • 1 bulb White Onion, finely diced
  • 2 Tbsp Garlic, finely diced
  • 3 Tbsp Field Day Organic Olive Oil
  • 2 handfuls Basil, chopped
  • 2 tsp Simply Organic Garlic Powder
  • 2 tsp Simply Organic Dried Oregano
  • ¾ cup Energ Bread Crumbs
  • ½ cup Parmesan Cheese, grated
  • 2 Healthy Options All-natural Eggs
  • 1 cup Bob’s Red Mill All-Purpose Flour
  • 1 cup Spectrum canola Oil
  • 1 jar Cadia Tomato Basil sauce
  • 1 jar Cadia 4-Cheese Tomato sauce
  • Sea Salt and Pepper to taste

For the Corn Grits:

  • 1 cup Bob’s Red Mill Corn Grits
  • 2 cups Organic Valley Milk
  • 1 cup water
  • 2 Tbsp Kerrygold Butter
  1. Place a pan over medium heat. Sauté celery, carrots, onion, and garlic in olive oil.
  2. Season with salt and pepper, do not brown. Set aside to cool.
  3. In a bowl, combine meat with vegetables and the rest of the ingredients, except for flour, canola oil, and tomato sauces. Mix and fold well.
  4. Form large meatballs and dust with flour. Pat off excess flour.
  5. Heat up canola oil in a shallow pan. Brown meatballs on all sides. Drain.
  6. In a separate pan, heat up tomato sauces and simmer for 10 minutes.
  7. Add meatballs and tomato sauce to a baking dish. Cover with foil and bake at 170 degrees Celsius/340 degrees Fahrenheit for 20 minutes.
  8. Heat up milk and water until simmering. Add corn grits. Season with salt and pepper.
  9. Whisk mixture for 15 minutes, or until grits thicken into a mash. Fold in butter.
  10. Spoon corn grits into a bowl Place meatballs on top, ladle on sauce and top with grated parmesan cheese and chopped herbs.