Paleo Sweet and Sour Meatballs
Indulge in the perfectly balanced flavors of these Paleo Sweet and Sour Meatballs, a wholesome twist on a classic dish. Made with a combination of ground beef and pork, almond flour, and savory seasonings, these tender meatballs are baked to perfection and then simmered in a vibrant, tangy sauce crafted from pineapple juice, apple cider vinegar, coconut aminos, and honey. Packed with colorful bell peppers and juicy pineapple chunks, this gluten-free and dairy-free recipe offers a natural sweetness and zesty kick while staying true to paleo principles. Ready in just 45 minutes, these meatballs are perfect for busy weeknight dinners or meal prep, and pair beautifully with steamed vegetables or cauliflower rice for a nutrient-rich, satisfying meal.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.25 cup Almond flour
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.75 tsp Sea salt
- 0.5 tsp Black pepper
- 2 tbsp Coconut oil
- 0.5 cup Pineapple juice (unsweetened)
- 3 tbsp Apple cider vinegar
- 3 tbsp Coconut aminos
- 2 tbsp Tomato paste
- 2 tbsp Honey
- 1 tbsp Arrowroot powder
- 2 tbsp Water
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 cup Pineapple chunks (fresh or unsweetened canned)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, garlic powder, onion powder, sea salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 20-24 meatballs.
Bake the meatballs in the preheated oven for 15 minutes, or until just cooked through.
While the meatballs are baking, prepare the sweet and sour sauce. In a medium saucepan, heat the coconut oil over medium heat.
Add the pineapple juice, apple cider vinegar, coconut aminos, tomato paste, and honey to the pan. Stir until combined and bring to a simmer.
In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly pour this mixture into the saucepan while whisking constantly to thicken the sauce.
Simmer the sauce for 2-3 minutes until it reaches your desired consistency. If it becomes too thick, add a tablespoon of water at a time to thin it out.
Once the sauce is ready, add the diced green bell pepper, red bell pepper, and pineapple chunks to the pan. Stir and cook for 3-4 minutes until the vegetables are slightly softened.
Remove the meatballs from the oven and carefully transfer them to the saucepan with the sweet and sour sauce.
Gently stir to coat the meatballs in the sauce and allow them to simmer for 5 more minutes, ensuring they are fully absorbed in flavor.
Serve hot and enjoy your Paleo Sweet and Sour Meatballs with your favorite vegetables or cauliflower rice!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 92.9 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
