Game-day Sweet & Sour Meatballs

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 3 dozen

Ingredients:

• 2 pounds ground beef, chicken, or pork
• 2 large eggs
• 2 small vidalia sweet onions, about 1 cup minced
• ¼ cup almond meal (with the skins) or 2 tablespoons coconut flour
• 1 tablespoon sesame oil
• 1.5 teaspoons ground ginger
• 2 teaspoon sea salt

Sauce

• 3 cups tomato puree
• ¾ cup unsweetened pineapple juice
• ⅓ cup honey
• ⅓ cup coconut aminos
• ¼ cup tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1.5 teaspoons sea salt
• ½ teaspoon ground ginger
• ½ teaspoon onion powder

Instructions:

1. Preheat oven to 350 degrees.
2. 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.
3. Meanwhile, make the meatballs.
4. Place the onion in a food processor and pulse until finely minced.
5. Add the egg, almond meal, beef, oil, ginger, and sea salt. Pulse until fully combined.
6. Roll the mixture into small bite-sized meatballs.
7. Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once.
8. Once the sauce has thickened, transfer it and the meatballs to a slow cooker set to low. Cover until ready to enjoy.