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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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