I’m always looking for new and exciting recipes ’cause we get tired of having the same ‘ol same ‘ol thing for dinner. So last week when I was planning my grocery list and saw my spaghetti and meatball recipe, I thought – oohh, I could try sweet and sour meatballs with my meatball recipe! And I’m so happy I did because they turned amazing. They were filling, comforting, and had a great sweet and sour flavor.
I served these for dinner with cauliflower fried “rice”, but they would also be great served as an appetizer at a party – just add some toothpicks!
Now, on to the recipe! First, mix together your flax seeds and water (your “flax eggs”) and set aside to thicken. In a large bowl, combine a pound of ground beef, a pound of ground pork, 3 Tbsp. of coconut flour, some garlic, Worcestershire sauce, onion powder, salt, pepper, a splash of non-dairy milk, and lastly, our “flax eggs”. Then mix it all together will with your hands – don’t be afraid to get a little dirty
*Oh, and don’t worry – you can’t taste the coconut flour at all, it just helps bind the meatballs!
Now roll the meat mixture into meatballs and place on a cookie sheet. Then put the cookie sheet in the freezer for 5 to 10 minutes to firm up.
Add some oil to a large heavy bottomed pot and heat over medium-high heat. Add 8 – 11 meatballs to the pot (or however many will comfortably fit), turning to brown. Don’t worry about cooking them through, we just want a nice brown color on the outside Place them on a paper-towel lined plate and repeat with the remaining meatballs.
Then, add the chopped onion to the pot and cook until the onions are soft and tender.
In a small bowl, mix together some palm sugar, white vinegar, allowed ketchup, garlic salt, and coconut aminos or gluten free soy sauce. Then pour it into the pan with the onions.
Now, add the meatballs back to the pot and gently stir to coat the meatballs with sauce. Cover and simmer 20 – 25 minutes or until the meatballs are cooked through. At this point the sauce is a little runny so lets thicken it up a bit: mix together 2 Tbsp of Tapioca flour with 2 Tbsp. of cold water. Then, gently stir it into the meatballs until the sauce thickens. Voila! Now you have super yummy sweet and sour meatballs!!!!! Enjoy
Here are some more details:
- 1 Lb Ground Pork
- 1 Lb Ground Beef (or additional beef)
- 3 Tbsp. Coconut Flour
- 3 Cloves Garlic, minced
- 3 Tbsp. Ground Flax Seeds + 6 Tbsp. Warm Water
- 1 Tbsp. Gluten Free Worchestershire Sauce (I buy a brand at Target that is certified gluten free)
- 1 Tbsp. Non-Dairy Milk
- ½ tsp. Onion Powder
- 1½ tsp. Sea Salt
- ¼ tsp. Pepper
- 2 Tbsp. Coconut Oil or Extra Virgin Olive Oil
- 1 Onion, finely chopped
- ¾ C Coconut Palm Sugar
- ½ C Distilled White Vinegar
- ¼ C Allowed Ketchup
- 1 tsp. Garlic Salt
- 1 Tbsp. Coconut Aminos (or Gluten Free Soy Sauce)
- 2 Tbsp. Tapioca Flour + 2 Tbsp. Cold Water
- In a small bowl, combine the ground flax seeds with warm water. Set aside to thicken.
- In a large mixing bowl, combine all of the meatball ingredients, adding the flax mixture last. Mix well with hands.
- Roll meat mixture into 1½ inch meatballs and place on a cookie sheet. Place in freezer for 5 to 10 minutes to firm up.
- Heat the olive oil or coconut oil over medium high heat in a large heavy bottomed pot.
- Once oil is hot, add 8 to 10 meatballs or as many as will comfortably fit, turning to brown. Remove meatballs and place on a paper towel lined plate. Repeat with remaining meatballs.
- In the same pot, add the onions and cook until they are soft and translucent.
- In a separate bowl, combine the coconut palm sugar, vinegar, ketchup, garlic salt, and coconut aminos. Add to the pot, and using a wooden spoon, scrape up all the yumminess off the bottom of the pan.
- Add the meatballs to the sauce and simmer, covered, for 20 - 25 minutes or until cooked through. Just before serving, combine the tapioca flour with the cold water. Then, gently stir the mixture into the meatballs until the sauce has slightly thickened.
- Serve immediately.
this post is part of Fat Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free Wednesdays