Side Pannel
Sweet and Sour Paleo Meatballs
Sweet and Sour Paleo Meatballs
- Recipe Submitted by maryjosh on 01/31/2019
Ingredients List
- For the meatballs:
- 1 lb Lean ground beef (I used 93% lean)
- 1 Egg
- 1/4 Cup Green onion, minced + extra for garnish
- 1/2 tsp Sea salt
- 1/4 tsp Pepper
- 4 tsp Coconut flour
- For the sauce:
- 3/4 Cup 100% grape juice
- 1/2 Cup Canned tomato sauce
- 1/4 Cup Medjool dates (very lightly packed - 42g)
- 2 Tbsp Better Body Foods Coconut Vinegar
- 1/2 Tbsp Tomato paste
- 1 tsp Garlic minced
- 1/2 tsp Dry mustard
- 1/2 A small onion roughly chopped
- 1/4 tsp Sea salt
- 1/4 tsp Tabasco sauce
- 1/8 tsp Pepper
- Pinch Ground allspice
- Cauliflower rice, or white rice, for serving (not included in nutrition info)
Directions
Preheat your oven to 400 degrees.
In a large bowl, mix together the beef, egg, green onion, salt and pepper using your hands. Once mixed, add in the coconut flour and mix again until evenly dispersed.
Roll into 1-1/2 inch balls and place onto a cookie sheet (it should make about 20 balls.) Bake until no longer pink inside, about 16-18 minutes. Make sure you don't over-bake, so the meat doesn't get tough.
While the meatballs cook, stir togehter ALL of the sauce ingredients in a medium pot and bring to a boil on high heat. Once boiling, cook for 1.5 minutes, stirring frequently.
Once the sauce has boiled for 1.5 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 8-9 minutes, stirring frequently
Once reduced, pour the sauce into a high powered blender, or a small 3 cup food processor, and blend until smooth. Transfer to a large bowl and cover to keep warm.
Once the meatballs are done, add them into the sauce and stir until well coated.
Serve over side of choice, garnish with extra green onion.
In a large bowl, mix together the beef, egg, green onion, salt and pepper using your hands. Once mixed, add in the coconut flour and mix again until evenly dispersed.
Roll into 1-1/2 inch balls and place onto a cookie sheet (it should make about 20 balls.) Bake until no longer pink inside, about 16-18 minutes. Make sure you don't over-bake, so the meat doesn't get tough.
While the meatballs cook, stir togehter ALL of the sauce ingredients in a medium pot and bring to a boil on high heat. Once boiling, cook for 1.5 minutes, stirring frequently.
Once the sauce has boiled for 1.5 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 8-9 minutes, stirring frequently
Once reduced, pour the sauce into a high powered blender, or a small 3 cup food processor, and blend until smooth. Transfer to a large bowl and cover to keep warm.
Once the meatballs are done, add them into the sauce and stir until well coated.
Serve over side of choice, garnish with extra green onion.
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