Delicious Meatballs + Terrific Sauce = Winning Combination
The first thing to do for this recipe is to prepare your meatballs. Get a large bowl and mix your ground beef, garlic, ginger, spring onions, and almond flour together. The almond flour will help to hold your meatballs together and the rest of the ingredients will work to add an unbelievable amount of flavor to them. The garlic cloves and onion each contain allicin, which has been shown to have certain anti-cancer properties. (1) I’m sure you can imagine how tasty they make the meatballs as well! Adding ginger in helps to offset the strong garlic and onion flavor with a slightly spicy taste, while also adding in even more great antioxidant and anti-inflammatory benefits. (2)
After mixing your meatballs together, roll them into balls and then place them in the oven for 20-25 minutes. While they’re baking, you can begin to prepare your sweet and sour sauce. Grab a separate bowl and combine the apple cider vinegar, honey, and tomato puree. Your mixture should be nice and thick. Most of the sweet flavor in your sauce will be from the honey, which also has the added benefit of being an absolute nutritional powerhouse of an ingredient. It’s full of amino acids, vitamins, minerals, enzymes, and antioxidants. Research has even indicated that honey may be beneficial when it comes to helping prevent cardiovascular diseases. (3)
You can set that bowl aside, and turn your attention to heating up the olive oil over a medium heat next. Add in your brown onion wedges, pineapple chunks, and bell peppers. These tasty ingredients add even more essential nutrients to the meal, with plenty of vitamin C, antioxidants, and bromelain from the pineapple, which will even help to make these meatballs easier to digest. (4) Cook these ingredients for between 5-7 minutes and then add your meatballs and tomato mixture to the pan.
You’re going to want to take another five minutes or so and cook everything together, letting the meatballs simmer in the sweet and sour sauce. Once the sauce has thickened up a little bit more, they will be ready to serve. Once you take your first bite of these sweet and sour meatballs, you’ll see exactly what I mean when I mention how totally addictive they are. There’s no shortage of great meatball recipes that we’ve featured, but this is easily one of my new favorites.
P.S. – Curious about some of the other great paleo meatball recipes that I just mentioned? If you loved this recipe, then check out these ones next:
#1 – Thai Turkey Meatballs
#2 – Slow Cooker Paleo Swedish Meatballs
#3 – One Sheet Paleo Meatballs with Roasted Tomatoes
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- For the meatballs
- 1 ½ pound ground lean beef
- 2 garlic cloves, minced
- ½ tbsp ginger, finely grated
- 2 spring onions, thinly sliced
- 4 tbsp almond flour
- salt and black pepper to taste
- The rest of ingredients
- 2 tbsp olive oil
- 1 ½ tbsp honey
- ½ cup organic, no sugar added tomato puree
- 1 tbsp apple cider vinegar
- 1 red chili, seeded and thinly sliced
- 7 oz fresh pineapple, cut into chunks
- 1 brown onion, cut into wedges
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- Preheat oven to 400°F.
- In a large mixing bowl place the ground beef, garlic, ginger, spring onion and almond flour.
- Season with salt and black pepper to taste.
- Mix to combine.
- Form the mixture into 1 inch meatballs and place them on a lightly greased baking sheet.
- Bake in preheated oven for 20 – 25 minutes.
- Remove from the oven and set aside.
- To make the sauce, in a bowl combine the tomato puree, honey and apple cider vinegar. Set aside.
- In a large pan heat the olive oil over medium heat.
- Add the onion, red bell pepper, green bell pepper and pineapple and cook for 5 – 7 minutes.
- Add the meatballs, tomato mixture and chili to the pan.
- Cook, stirring occasionally, for 3 – 5 mins or until everything is heated through and the sauce has thickened slightly.
- Season to taste with salt, sprinkle with coriander and serve.
|Vitamin A||37.2 µg|
|Vitamin C||54.4 mg|
|Folic Acid (B9)||24.8 µg|