These sweet and sour meatballs are perfect for a paleo diet, modifications included for people on AIP, SCD, and low-FODMAPs.
- 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
- Combine in large saucepan, cranberries, dates, water, orange juice and zest, 1 tablespoon vinegar, and spices.
- 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.
- Meanwhile, prepare the meatballs. In a small bowl, mix the 2 tablespoons water with the cream of tarter and baking soda.
- 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.
- Form the meat into small balls.
- 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.
- Transfer the meatballs into the sauce and allow to simmer gently for at least 10 minutes before serving.
- Category: appetizer