This recipe for Sweet and Sour Meatballs (AIP/Paleo), whether served solo as an appetizer, or over your favorite version of riced vegetables, is one you’ll return to again and again!
You guys, these are just yummy. I don’t know how else to say it. I have eaten them over cauliflower rice, and was pleased to find that the sweet and sour sauce covers the “cuciferousness” (is that a word?) of said riced vegetable.
You don’t have to eat them as a main dish, however. I think they would be a fun thing to serve at a party! The recipe makes over 2 dozen meatballs, so slap these babies on the table in a cute bowl with some picks, and see if anybody notices that it’s an AIP/Paleo recipe. Keep it in mind for when you are trying to decide what to serve at the next Super Bowl party!
A note about ingredients
There is one ingredient here that you might find a little… well, weird. Yes, I really do mean baby food (carrots). Why? This ingredient not only adds color and nutrition, but it’s super easy to use. If it’s good enough for babies…
The brand of coconut aminos you use will make a difference in the color, taste and richness of this dish. I use this brand. (I’ve included the link here for convenience, but you might be able to find them at your favorite grocery store next to the soy sauce.)
If you are looking for a dish to serve with this, I suggest Coconut Cauli Rice Pilaf. It’s a good recipe for the uninitiated, a way to get comfortable with cauliflower as rice. I know, I know. It’s not the same as rice. If you have been on the AIP a long time, and are doing well with Stage 3 reintroductions, you could try white rice. You do you.
As always, I’m wishing you love and healing! Enjoy!
💗,
Wendi
P.S. Did you know that I’m a contributor on two cookbooks? They are 30-Minute Meals for the Paleo AIP and AIP By Season. Check them out on this page!
Sweet and Sour Meatballs
2
dozen20
minutes30
minutesThis recipe for Sweet and Sour Meatballs (AIP/Paleo), whether served solo as an appetizer, or over your favorite version of riced vegetables, is one you’ll return to again and again!
Ingredients
1 lb. ground chicken or pork
1/4 cup finely chopped green onion + more for garnish
3 cloves minced garlic
1 tsp ground ginger
1 tsp + 1 tsp sea salt, divided
1 four-oz. jar baby food carrots
1/4 cup coconut aminos
1/4 cup apple cider vinegar
3/4 cup pineapple juice (6-oz. can)
1 TBSP honey
1 TBSP arrowroot starch/flour
1 TBSP water
Directions
- Preheat oven to 350 degrees F. In a large bowl, combine meat, green onions, garlic, ginger, 1 teaspoon salt, and one tablespoon of the baby food carrots. (I use a fork for this step because ground chicken can be sticky on the hands.)
- With a one tablespoon cookie scoop, scoop out the meat mixture onto a parchment- or silicone-lined roasting sheet. You should end up with at least two dozen meatballs. Bake for 30 minutes. Meanwhile…
- In a large saucepan over medium heat, combine the rest of the jar of baby food carrots, 1 teaspoon salt, coconut aminos, vinegar, pineapple juice, and honey. Place arrowroot flour and water in a container with a tight-fitting lid, and shake vigorously to make a slurry. Turn heat to high. When the sauce is bubbling, add the slurry as you stir. Once it has thickened a bit, turn heat to low.
- When meatballs are done, carefully(!) toss them with the sauce until all meatballs are well-coated. Serve as an appetizer with picks, or over cauliflower rice as a meal. (There should be enough sauce to pour over the rice.)
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