This was the first week following my challenge, and I had to keep up my weekly routine! When my weeks get crazy, setting aside a cooking night helps keep me sane and forces me to have a night in, which is always necessary.
This week, since I am still maintaining my Paleo diet, I chose to make these sweet and sour meatballs. I love finding foods that I crave from a restaurant and making them myself, and these meatballs did not disappoint!
To make this delicious meal, you will need:
- 1 lb lean ground beef
- 1 TBS coconut aminos
- 1 TBS milk unsweetened almond or coconut milk
- 1 egg beaten
- 1 ½ TBS coconut flour
- ½ tsp onion powder
- ½ tsp garlic powder
- ¾ tsp sea salt
- ¼ tsp ground black pepper
Many of these ingredients are commonly used in Paleo dishes, so if you don’t already have them, it is worth buying them.
Once you have all your ingredients pulled out, you can start to make your meatballs!
Prepare your Meatballs
Preheat your oven to 400 degrees. Then line a baking sheet with aluminum foil and grease it. I used coconut oil spray.
Next in a large mixing bowl combine the ground beef with your coconut aminos, almond milk, egg, coconut flour, salt, pepper, garlic powder and onion powder. Mix it all together. I used my hand to mix it, but you can also use a wooden spoon or spatula.
Then it is time to roll the meatballs. Use a kitchen spoon or use your hands to roll 1-2″ meatballs. Then place them on the baking sheet about 1 inch apart from each other.
You should be able to make about 15 meatballs, give or take depending on how big or small you make them.
Once you have finished making all your meatballs, place them in the oven for about 10-15 minutes. I started with 10 and checked on them, but needed the extra 5 minutes for the tops to brown a little.
After the cooking time is up, take the meatballs out of the oven and then move them from a baking sheet to a high walled skillet or a cooking pot.
Prepare the Sauce and Mix the Meatballs
While the meatballs are in the oven, you can prepare the sauce.
Sweet and Sour Sauce:
- ¾ cup coconut sugar raw honey
- ½ cup apple cider vinegar
- ¼ cup ketchup (Paleo compliant)
- 1 tsp garlic salt
- 1 TBS coconut aminos
- 1 TBS tapioca flour or arrowroot flour
- 1½ TBS water
Mix the ingredients for the sauce together, except do not add the thickener yet.
The honey may not fully mix, but once you add it a hot pot or skillet it will melt with the other ingredients.
Turn the stove onto medium heat, and then pour the sauce on top of the meatballs. Bring the sauce to a simmer and mix the meatballs into the sauce so they are completely covered.
While the the meatballs are simmering in the sauce, you can now mix together your thickener. Combine the water with the Tapioca flour and mix until it is a milky white consistency.
Then you can add the thickener to the skillet and mix everything together. You will be able to see a noticeable difference in the thickness of the sauce.
Make sure everything is completely coated in the sauce, and then leave on low heat until ready to eat.
Enjoy the Meatballs
With the aromas of this delicious dinner swirling around, it is time to eat!
If you are not doing a strict Paleo, you can serve these over brown rice. If you are being strict you can substitute the brown rice for cauliflower rice.
Since I had neither, I served mine over steamed broccoli and cauliflower!
Drizzle some extra sauce on top then sprinkle some sesame seeds and sliced green onions on top to complete this dish and make it feel like restaurant quality!
These were super good the next day as left overs, or you can freeze them for a night where you don’t want to cook dinner!