Paleo Sweet & Sour Meatballs

Ingredients

meatballs:

1 lb grass fed ground beef

1/2 lb organic ground pork

1 large egg

1/2 Tbsp coconut aminos

3 tbsp blanched almond flour

1/2-3/4 tsp sea salt

1/8-1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground ginger

1 Tbsp avocado oil

sauce:

1/3 cup Paleo ketchup Primal Kitchen, Tessemae’s, or homemade

3/4 cup 100% pineapple juice

2 Tbsp maple syrup or date paste/syrup for Whole30

1/3 cup rice vinegar or apple cider vinegar

3 cloves garlic minced

2 tsp fresh grated ginger

1/2-1 tsp hot sauce optional

1/2 tsp sea salt

1/2 tsp black pepper

1 Tbsp. arrowroot flour or tapioca

Sea salt and black pepper

Directions

In a large bowl, combine all meatball ingredients and mix well with your hands.
Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.
Roll the meatball mixture into 1.25” balls and place in hot skillet (you’ll make about 20-22) brown the meatballs, turning with a spoon just once or twice.
You won’t cook them through just yet.
Once outsides are browned, whisk the sauce ingredients together in a bowl and pour the sauce into skillet over the meatballs.
Simmer meatballs in the sauce for 5 mins or until the sauce is thickened and the meatballs are just cooked through.
Turn the meatballs a few times to evenly coat with sauce as they cook.
The sauce will thicken even more as it cools after cooking.
Sprinkle green onions all over meatballs and sauce and serve over sautéed cauliflower rice, roasted broccoli or any veggies you like.
Enjoy!

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