Nothing like going to a friend's house to watch the game and discovering that not one thing on the buffet table is remotely healthy. These meatballs will fit right in with the nacho cheese dip and beer without making a scene. No one has to know how good they are {for you}.
Prep Time:20 Minutes |
Cook Time:45 Minutes |
Ready In:65 Minutes |
Ingredients:
- 2 lbs ground beef, chicken, or pork
- 2 large eggs
- 2 small vidalia sweet onions, about 1 cup minced
- 1/4 cup(s) almond meal (with the skins) or 2 tablespoons coconut flour
- 1 tablespoon(s) sesame oil
- 1 1/2 teaspoon(s) ground ginger
- 2 teaspoon(s) sea salt
- 3 cup(s) tomato puree
- 3/4 cup(s) unsweetened pineapple juice
- 1/3 cup(s) honey
- 1/3 cup(s) coconut aminos
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) apple cider vinegar
- 2 tablespoon(s) dijon mustard
- 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) onion powder
Instructions:
- Preheat oven to 350 degrees.
- Make the sauce first by combining all of the ingredients in a wide pot. Bring to a low boil then reduce the heat to medium-low and let it simmer uncovered for 45 minutes, until thickened.
- Meanwhile, make the meatballs.
- Place the onion in a food processor and pulse until finely minced.
- Add the egg, almond meal, beef, oil, ginger, and sea salt. Pulse until fully combined.
- Roll the mixture into small bite-sized meatballs.
- Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once.
- Once the sauce has thickened, transfer it and the meatballs to a slow cooker set to low. Cover until ready to enjoy.
Recipe from againstallgrain.com
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