These delicious Paleo friendly meatballs are so simple to whip up and are a flavour sensation- Sweet, salty, sour and spicy- Perfect for food prep and easy weeknight meals!
Operation ‘Paleo-fy Niki’s favourite recipes’ is going well. Thanks for asking.
Niki is picky when it comes to meat. Really picky. Her favourite forms of animal protein would probably be chicken McNuggets (and the actual meat content of that is all but questionable), cheeseburgers and the overly processed meatballs they serve at birthday parties. The ones where beef is the tenth ingredient. The TENTH ingredient.
Seeing as all the ingredients bar the beef would be paleo friendly, this was a slight challenge- but one which doable. Then the ever kind sister threw the spanner in the works- she wanted her favourite condiment- the sweet and sour sauce to compliment the meatballs. Sister of the year award right there.
Anyway- I decided to play around with some ingredients, adjust some sauces to get that happy balance- and dammit, I think I nailed it.
These meatballs are moist, flavourful and to be honest- I’m glad Niki
demanded suggested the sweet and sour sauce- It takes it up a notch. This quick, easy and healthy meatball recipe will change the way you look at ground meat again- and leave you snubbing those birthday party treats.
Just kidding, you need to eat those to balance the vino.
Sweet and Sour Meatballs [Paleo, Gluten Free, Grain Free]
- 1 kilogram ground beef (Can sub for other ground meat)
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 onion, finely diced
- 2 tsp salt
- 1 tsp cumin
- 1 T red pepper flakes
- 1/4 cup coconut flour, sifted
- 1/2- 3/4 cup unsweetened almond milk
- 3 eggs
- Coconut oil for frying
- 1 clove garlic, minced
- 2 T coconut aminos (soy sauce substitute)
- 1/2 cup honey
- 1/2 cup tomato passata sauce
- 1 tsp red pepper flakes
- 2 T orange juice
- Coconut oil for frying
- In a large mixing bowl, combine the ground meat, minced garlic, diced bell pepper and diced onion. Add the salt, cumin and red pepper flakes and mix well.
- In a small bowl, whisk the eggs and add to the mixture with the sifted coconut flour. Add the almond milk, 1/4 cup at a time until meat mixture is moist. Form mixture into golf sized meatballs and set aside.
- Coat a large frying pan with coconut oil and once hot, add the meatballs to cover the pan in an even layer. Cook for 2-3 minutes, flip, and cook again for another 2-3 minutes. Continue the process until all the meatballs are cooked. Set aside.
- In a large pot, add coconut oil and fry the garlic until fragrant. Add the coconut aminos, honey, tomato passata sauce, orange juice and red pepper flakes. Cook on low heat and allow to simmer for 10-15 minutes. Once sauce has thickened, remove from heat.
- In a large bowl, add the meatballs then pour the sauce evenly over until the meatballs are fully coated.
- Serve immediately, or allow to cool
- These meatballs can be refrigerated for up to a week or frozen for up to a month- however, it would be best to freeze the meatballs and the sauce separately.
What is your favourite finger food at a party?
How much chicken do you think are in McNuggets?
What McDonalds myths are infamous in your city? Here the famous one is that there is pig fat in the soft serve cones.