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Sweet and Sour Paleo Meatballs


  • Author: Jaime Hartman
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1x

Description

These sweet and sour meatballs are perfect for a paleo diet, modifications included for people on AIP, SCD, and low-FODMAPs.


Ingredients

Scale
  • 12 ounces cranberries, frozen or fresh
  • 6 medjool dates, finely chopped
  • 2 cups water
  • zest and juice from 1 orange
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons water
  • 1/2 teaspoon cream of tarter
  • 1/4 teaspoon baking soda
  • 1 lb. beef, preferably grass fed
  • 1/2 lb. ground pork
  • 1 small onion, finely chopped
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried sage
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons coconut oil

Instructions

  1. Combine in large saucepan, cranberries, dates, water, orange juice and zest, 1 tablespoon vinegar, and spices.
  2. Cook over medium-low heat until all cranberries have burst and a thick sauce has formed (about 15-20 minutes), stirring occasionally. If sauce becomes too thick, add more water.
  3. Meanwhile, prepare the meatballs. In a small bowl, mix the 2 tablespoons water with the cream of tarter and baking soda.
  4. In a medium bowl, use your hands to combine the two meats, onion, 1 teaspoon vinegar, sage, garlic, salt, pepper, and the cream of tarter and baking soda mixture.
  5. Form the meat into small balls.
  6. Melt coconut oil in large skillet over medium heat and cook meatballs until browned on all sides and cooked all the way through (about 6-8 minutes). Leave room to turn the meatballs. You may need to cook in batches.
  7. Transfer the meatballs into the sauce and allow to simmer gently for at least 10 minutes before serving.
  • Category: appetizer