(WHOLE30, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

Sweet and sour has always been one of my favorite combinations in cooking.  I grew up eating sweet and sour chicken from my favorite local Chinese restaurant and loved the flavor combo.  I wanted to recreate that same sweet and sour sauce but with a healthy list of ingredients.  This sauce is a little sweet and a little savory.  The pineapple juice is the boldest flavor, while the coconut aminos adds a nice Asian flair without being overpowering.  The red pepper and red onion provide a pop of color and a punch of flavor.  The meatballs themselves are tender and flavorful, just a hint of sweetness from the pineapple juice.  After baking the meatballs, you’ll let them simmer in a skillet with the veggies and sauce.  This really allows the meatballs to “marinate” and adds such a richness to them.  I enjoy these meatballs over cauliflower rice but I’m anxious to try them with spaghetti squash as well.  These sweet and sour meatballs would also make a great standalone appetizer.  Just stick some toothpicks in them and you’re set!  No matter which way you serve them, they are sure to be a big hit!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Lunch, Dinner
Servings: 4 servings

 

Ingredients:

1 lb ground hamburger (I used Teton Waters Ranch burgers for mine) (add more if needed)
1-2 TBL almond flour  (add more if needed)
1 egg
2 TBL pineapple juice
1 TBL olive oil
Pinch sea salt
1 tsp black pepper
1 TBL date syrup (or 1 date, blended into a paste)
1/2 cup pineapple juice
2 TBL coconut aminos
1 tsp garlic powder
1/2 cup red onion, chopped
1/2 red pepper, diced
1/2 cup pineapple, diced into 1 inch pieces

 

Directions:

Preheat oven to 400 degrees.  In a large mixing bowl, combine ground burger, almond flour, egg, salt, pepper and pineapple juice.  Form into 1.5 inch balls.

Place meatballs on a parchment lined baking sheet and bake for 20 minutes.  Remove from oven.

Meanwhile, in a large skillet, combine the rest of the ingredients.  Bring sauce and veggies to a light simmer.  Cook sauce for 5-6 minutes.  Add meatballs into sauce and lightly simmer for 2-3 minutes.

Enjoy!