Avocado-Stuffed Meatballs

• 1 1/2 pounds lean ground grass-fed beef
• 1 pound lean ground pastured pork
• 3 tablespoons sun-dried tomatoes, chopped
• 1 tablespoon grainy Dijon mustard
• 1 teaspoon dried basil
• 1 1/2 teaspoons sea salt
• 1 teaspoon grated lemon zest plus 1 1/2 tablespoons lemon juice
• 1 large avocado, halved, pitted and peeled
• 2 teaspoons coconut oil

1. Preheat the oven to 400F.
2. In a large bowl, combine the beef, pork, tomatoes, mustard, basil, 1 teaspoon of the salt and the lemon zest.
3. In a separate bowl, mash the avocado, then add the lemon juice and remaining 1/2 teaspoon salt and stir to combine.
4. Form the meat mixture into small (golf ball-sized) balls with your hands and working with one at a time, create a divot in the center to form a sort of hollow cup.
5. The meat should be about 1/2-inch thick.
6. Fill the center with about 1 teaspoon of the avocado mixture and then carefully pinch the edges around to seal it in.
7. (You may need to add a tiny piece of the ground meat mixture to seal it up tight; you dont want any of it escaping during the cooking process.)
8. In a large, heavy-bottomed frying pan, heat the oil over medium heat.
9. Add the meatballs and cook until slightly browned on all sides, 1 to 2 minutes.
10. Transfer the browned meatballs to a baking sheet and cook in the oven for 10 to 15 minutes.
11. Serve immediately.

lean ground grassfed beef, pork, tomatoes, mustard, basil, salt, lemon zest, avocado, coconut oil

Taken from www.foodrepublic.com/recipes/avocado-stuffed-meatballs-recipe/ (may not work)