Sweet and Sour Meatballs (Grain-Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
For the Meatballs:
- 1 pound ground pork or chicken
- 1/2 pound wild shrimp, finely chopped
- 1 tablespoon fermented tamari or coconut aminos
- 1 tablespoon dry sherry
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil
For the Sauce:
- 1/4 cup water
- 1/4 cup fresh orange juice
- 2 tablespoons raw honey
- 3 tablespoons white wine vinegar or coconut vinegar
- 1 tablespoon fermented tamari or coconut aminos
- 1 tablespoon apricot jam
- 1 tablespoon plum jam
- 1 tablespoon arrowroot
Instructions
- Place pork, shrimp, tamari, sherry, onions, garlic, ginger and coconut flour in a medium bowl and using your hands, massage the ingredients until incorporated. Let sit for 10 minutes.
- Form the meat mixture into 2-inch diameter balls. Heat a large skillet over medium heat for 2 minutes. Add the coconut oil to the pan and swirl to coat. Place the meatballs in the skillet and cook for 3-4 minutes, until the bottom of the meatballs are golden brown. Using a spatula, turn the meatballs over and continue to cook until the second side is golden brown. Place the meatballs on a platter.
- Whisk the water, orange juice, honey, vinegar, tamari, and jams together in a measuring cup. Pour the sauce into the now empty skillet. Increase the heat to medium-high, bring the sauce to a simmer and continue to simmer for 2 minutes. Whisk the arrowroot and 2 tablespoons of water in a small bowl and slowly pour into the sauce mixture, whisking constantly. Cook for about 1 minute until the sauce turns thick. Add the meatballs back to the pan and stir so the meatballs are coated with the sauce. Serve immediately.
Nutrition
- Serving Size: Serves 6