Here’s a grain-free, gluten-free recipe for sweet and sour meatballs using pineapple juice, tomato paste, apple cider vinegar, and a few other healthy ingredients. You can use ground turkey, chicken, or other source of ground meat.
Sweet and sour meatballs are a great appetizer or main dish to share with a crowd, bring to a party, or just pack in a lunch. You can freeze them or make ahead and then warm up when you’re ready.
As for holiday and New Year’s celebrations, I’ve learned over the years to celebrate as much as possible. The little triumphs as well as the big ones. And I welcome the opportunity to learn and grow from the bumps, roadblocks, and crashes. It all makes life brighter and more fulfilling.
At the end of every year I collect my thoughts and savor all the good stuff that happened before I jump into the new year with an open heart and mind. I’m grateful for all the wonderful comments, shares, photos of my recipes, private notes of thanks, and the opportunity to share my creations.
Happy New Year! May it bring you health, peace, and much love.
Sweet and Sour Meatballs
Ingredients
Meatballs
- 2 pounds ground meat (turkey, chicken or other)
- 2 large eggs
- 4 green onions chopped
- 2 tablespoons coconut flour
Sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons salt
- 3 cups unsalted tomato sauce
- 1 cup pineapple juice
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare 2 baking sheets with non-stick mats or parchment paper.
- Prepare the sauce: Place the sauce ingredients in a large saucepan.
- Bring to a boil and then reduce the heat to simmer for about 20 minutes.
- Prepare the meatballs: Process or finely chop the green onions.
- Combine the onions and the remaining meatball ingredients and process or blend in a large bowl.
- Spoon out about 30 small meatballs and spread them out across both baking sheets. To make them rounder and smooth, roll them before placing them on the mat.
- Bake the meatballs for 10 to 15 minutes, or until cooked through.
- Combine the meatballs and sauce, and serve.
- Store in the refrigerator for a few days or freeze for a few months.
I wonder how this would be with ground venison. Thought?
I think it would. I haven’t tried it though.
I may be a little slow but does the coconut flour go in with the meatballs or the sauce?
Thank you for asking! I separated out the meatball and sauce ingredients so it’s easier to understand. Hope this helps. Best wishes!
Do you think I could make this into meatloaf? Same ratios? What do you think for cook time and temp? I love this recipe!
That’s a great idea! I’ll test it and see. I think it might need to bake a bit longer.
LOVED them!!! Thank you for adding a new flavor into the meals at our house!
Always great to hear! thank you 🙂
Do you think you could make these in the crock pot?
Yes, you can make the sauce in it.
Ohhhh! This looks like a yummy one! Can’t wait to try it!
It is!
I’ve got to tell you, the sesame oil is wonderful to bring out the sweet and sour flavor! Great recipe!!
I agree! thank you 🙂