Whole30 Sweet and Sour Meatballs
Transform your mealtime with these Whole30 Sweet and Sour Meatballs—a delightful blend of healthful ingredients and bold flavors! Made with tender ground chicken or turkey, almond flour, and a savory mix of spices, these baked meatballs are perfectly paired with a tangy and naturally sweet sauce featuring coconut aminos, unsweetened pineapple juice, and grated ginger. The dish is finished in a skillet, allowing the meatballs to soak up the vibrant, thickened sauce for maximum flavor. Ready in just 35 minutes, this gluten-free, dairy-free, and paleo-friendly recipe is ideal for those following Whole30 or anyone looking for a wholesome, satisfying dish. Serve these protein-packed meatballs over cauliflower rice or as a crowd-pleasing appetizer—they’re sure to become a new favorite!
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Recipe Information
Ingredients
- 1 pound Ground chicken or turkey
- 1 large Egg
- 1 cup Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Coconut aminos
- 0.5 cup Pineapple juice (unsweetened)
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Tomato paste (no added sugar)
- 1 teaspoon Ginger (grated)
- 2 teaspoons Arrowroot powder
- 2 tablespoons Water
- 2 tablespoons Avocado oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the ground chicken or turkey, egg, almond flour, garlic powder, onion powder, salt, and black pepper. Mix until fully combined but do not overwork the meat.
Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until cooked through and lightly browned.
While the meatballs bake, prepare the sweet and sour sauce. In a medium saucepan over medium heat, combine coconut aminos, pineapple juice, apple cider vinegar, tomato paste, and grated ginger. Stir well and bring to a gentle simmer.
In a small bowl, mix the arrowroot powder with water to create a slurry. Gradually stir the slurry into the simmering sauce, whisking constantly, until the sauce thickens (about 1-2 minutes). Remove the sauce from heat.
In a large skillet, heat the avocado oil over medium heat. Add the baked meatballs to the skillet and pour the sweet and sour sauce over them. Toss gently to coat the meatballs in the sauce.
Cook the meatballs in the sauce for an additional 2-3 minutes, allowing them to absorb the flavors.
Serve warm as a main dish with cauliflower rice or steamed vegetables, or as an appetizer. Enjoy your Whole30-compliant sweet and sour meatballs!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 7082 mg | 308% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 67.9 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1518 mg | 32% | |
*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.
