Finely chop the spring onion tops and garlic leaves and place them into a mixing bowl.
If using pork rinds you need to grind them down. You can do this buy blitzing them in the blender or placing them into a food bag and bashing/ rolling with a rolling pin until they resemble biscuit crumbs.
Add the ground rind to the mixing bowl with the spring onion tops and garlic leaves. If using arrowroot flour add in here. Add in the salt, sage, black pepper (if using), parsley and marjoram. Stir to combine.
Add the mince meat and either using a spoon or your hands, combine until the seasoning is mixed into the meat.
Take 1- 1 1/2 tablespoons of the mixture and roll into balls. Place on a plate ready to fry.
Make the ‘noodles’
Using a julienne peeler or a spiralizer, make your chosen vegetables into noodles. Place on a plate ready to cook.
Cooking the noodles and sauce
Over a medium heat in a medium pan melt the coconut oil.
When the oil is hot, carefully add in the meatballs in small batches of 5 at a time. Allow to cook on each side for 1-2 minutes (or until brown).
When the meatballs are browned, transfer to a baking tray or dish ready to place in the oven.
Place the tray of meatballs in the oven for 16- 22 minutes
cook the ‘noodles’ and sauce
In a large pan over a low heat add a splash of coconut milk and add in the ‘noodles’, the garlic leaves and spring onion tops.
Add in the bone broth (or water) and the rest of the seasoning/ ingredients.
Allow to simmer slowly stirring regularly.
When the meatballs have 5 minutes leaf, turn up the heat to high and add the remaining coconut milk.
As the sauce cooks, it will reduce down leaving you with a thicker sauce. If you want to make the sauce thinner add in more bone broth or coconut milk or water.
When the meatballs have cooked, dish up the noodles on to four plates, add a few meatballs on top and drizzle over some of the sauce.
If using arrowroot flour in place of the pork rinds, use 2 – 3 tablespoons.