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
- 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
- Preheat oven to 400.
- 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.
- 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.
- Stir in chopped pineapple. De-glaze pan with the apple cider vinegar. Add water and red chili flakes. Bring to a boil.
- 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.
6 thoughts on “Sweet N’ Sour Meatballs”
These sound wonderful and easy! Thank you so much for sharing. I can’t wait to try them!
These sound so good. I haven’t made meatballs since going gluten-free and I miss them!
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!).
Made these today Michelle, mmmmmm,mmmmm, mmmmm did I say mmmmm? They were delicious!
Would it be OK to sub ground turkey? Do you think any adjustments would need to be made to anything so the texture is not dry as turkey can be?
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:)