Sweet N’ Sour Meatballs


These meatballs make the perfect appetizer or a fulfilling meal, served over steamed rice or “cauliflower” rice.  My version of sweet and sour meatballs uses fresh pineapple… I try to stay away from anything in a can these days.  I also added red chili flakes for a special kick, however you can easily adjust the amount to reach the level of heat desired.
This dish is also wonderful  served as an appetizer at a party.  Just prepare it through step 4, then place all ingredients in the crockpot and let simmer on low all day!  Or make it a few days before and reheat in your crockpot.

Sweet N’ Sour Meatballs

  • 2 lbs ground beef
  • 2 eggs
  • 1/2 cup almond flour, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 teaspoons kosher salt

Sauce

  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 5 cloves of garlic, chopped
  • 1 tablespoon ginger, freshly grated
  • 1 medium pineapple, peeled, cored and chopped
  • 1/4 cup apple cider vinegar
  • 2 cups water
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon honey (opt)
  • 2 teaspoons coconut flour, packed (opt)
  • salt to taste
  1. Preheat oven to 400.
  2. Prepare meatballs:  Whisk together eggs, spices and almond flour.  Add ground beef and combine using your hands.  Shape into 60 small meatballs.  Place on a sheet tray and bake for 15-20 minutes until nicely browned.
  3. While meatballs are cooking, start your sauce:  In a large dutch oven or pot saute the onion and bell pepper in 2 tablespoons oil until tender.  Add garlic and ginger, cook until fragrant, about one minute.
  4. Stir in chopped pineapple.  De-glaze pan with the apple cider vinegar.  Add water and red chili flakes.  Bring to a boil.
  5. Add browned meatballs and simmer on low for 1-3 hours.  The longer you cook it the better.  The pineapple will cook down and create a lovely sauce.

It makes more of a soup than a “sauce”, however you can make it slightly thicker using a bit of coconut flour.  At the end of cooking, take 1/2 cup of the soup in a small bowl and whisk in 2 teaspoons packed coconut flour.  It will become a thick paste aka, “slurry”.  Then pour the slurry back into the pot and gently stir in. After a minute or two you will see it start to thicken.

*Also, depending on the ripeness of your pineapple, you may find that you will need a little bit of sweetener.  I suggest waiting to the very end, doing a taste test, then adding the honey only if needed.

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5 Responses to Sweet N’ Sour Meatballs

  1. Suzy says:

    These sound wonderful and easy! Thank you so much for sharing. I can’t wait to try them!

  2. Amanda says:

    These sound so good. I haven’t made meatballs since going gluten-free and I miss them!

  3. leah says:

    These are SO addicting so make a lot. Wonder if they freeze well? Perfect amount of sweet and tangy. I was a very happy taste-tester for these. Ok, now of to make kale chips (also addicting!).

  4. Made these today Michelle, mmmmmm,mmmmm, mmmmm did I say mmmmm? They were delicious!

  5. jen barclay says:

    something else that works great for binding meatballs together is flax seed; less expensive than ground almond, so it’s a nice option.
    ps: made your almond flour breaded chicken parm tonight, and it was amazing:)

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