Tag Archives: meatballs

Paleo & Whole30 Sweet and Sour Meatballs

These delicious Paleo & Whole30 Sweet and Sour Meatballs are so much healthier and taster than the takeout version! It’s only sweetened with pineapple juice but so flavorful.

Whole30 Sweet and Sour Meatballs

Sweet and sour sauce dishes at Chinese restaurants used to be my go-to growing up. There’s something so addicting about the combination of 2 flavors, especially when they coat any kind of meat, and I love how these components balance each other out so well.

These days, I don’t ever get Chinese takeout, but the sugar content alone would make me feel horrible if I did, let alone all the gluten, soy, and MSG that are common at these restaurants. So, of course, I made a healthier, low-sugar version at home so I can enjoy it again, and it tastes even better than the original!

Paleo & Whole30 Sweet and Sour Meatballs Recipe

These Whole30 sweet and sour meatballs are made using real food substitutions but you won’t miss out on any of the delicious flavors. The sauce is sweetened with pineapple juice and coconut aminos, which has a naturally sweet flavor especially when cooked down like it is in this recipe.

The combination apple cider vinegar and sugar free ketchup provides that sour and tangy flavor that’s so tasty and addicting! This recipe makes a good amount of the sweet and sour sauce, so don’t throw it out if you have extra left over. You can always use it to pour on other meats and veggies, because it’s just that good.

Whole30 Sweet and Sour Meatballs
Whole30 Sweet and Sour Meatballs

Substitutions and Variations

While this Whole30 Sweet and Sour Meatballs are amazing as they are written, I completely understand if you want to try different variations depending on the ingredients you have on hand. Here are some way you can change it up:

  • You can use any combination of ground meat. I do like to add a little bit of beef when I make meatballs because it provides so much moisture and flavor. However, you’ll be cooking the meatballs in the sauce anyway, so leaner cuts like chicken or turkey will work as well.
  • The sauce can be thickened with other starches like arrowroot or potato. If you want to use something like coconut flour, I would reduce it to 2 tsp because coconut flour absorbs a lot of water.
  • Feel free to experiment with different vegetables to cook in the sauce. Broccoli, onions, and green beans can all work.
  • If you like your sweet and sour sauce extra sweet, you can add 1 or 2 medjool dates to the sauce ingredients before you blend it all together. I personally didn’t think that this was necessary, but I know many of you like things sweeter than me!
Whole30 Sweet and Sour Meatballs

Ways to Serve These Paleo & Whole30 Sweet and Sour Meatballs

These meatballs are just so good on their own, but even better if you have cauliflower rice to soak up all the delicious sauce. If you aren’t doing the Whole30 challenge and are fine with grains, you can serve with regular white rice (I’ve been loving basmati lately).

I’ve been eating these meatballs with rice and a side of steamed broccoli and it’s been one of my favorite meals that’s so healthy and balanced. What would you serve these meatballs with? I would love some other ideas!

Whole30 Sweet and Sour Meatballs
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Paleo & Whole30 Sweet and Sour Meatballs

These delicious Paleo & Whole30 Sweet and Sour Meatballs are so much healthier and taster than the takeout version! It’s only sweetened with pineapple juice but so flavorful.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 368kcal

Ingredients

  • 1 bell pepper cut into chunks, any color
  • Chopped green onions for garnish

Meatballs

  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/2 cup chopped onions
  • 1 egg
  • 1 tbsp coconut flour
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Sweet and Sour Sauce

Instructions

  • Preheat oven to 400 degrees F.
  • Place all ingredients for the meatballs in the large bowl and mix together.
  • Form into golf sized balls and place evenly on a baking sheet, without have them touch each other. 
  • Bake for 15 minutes.
  • While the meatballs are baking, place all ingredients for the sweet and sour sauce in a blender and blend until smooth. 
  • Remove the meatballs once they are finished baking.
  • Pour the sauce into a large saucepan and heat over medium high heat until it comes to a boil. 
  • Add the meatballs and bell pepper, then reduce the heat to medium until everything comes to a simmer.
  • Simmer uncovered for 10-15 minutes until the meatballs are cooked through and the sauce has thickened. 
  • Remove from heat and sprinkle with chopped green onions before serving. 

Nutrition

Serving: 1servings (about 5 meatballs) | Calories: 368kcal | Carbohydrates: 12g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 823mg | Potassium: 448mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13.2% | Vitamin C: 37.7% | Calcium: 3.1% | Iron: 10%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Spinach and Artichoke Meatballs

These Whole30-friendly and paleo spinach and artichoke meatballs are the perfect party or game day food. The tangy creamy sauce is a must!

Paleo Whole30 Spinach Artichoke Meatballs

Can you believe Super Bowl is almost here? Those of you who aren’t into sports are probably like, “Yes, and I don’t give a fuuuuuuu—.” I get it. I don’t much care about the teams playing this year, but I do enjoy watching football with friends and it’s so exciting to get into a game that so many people care about.

If you don’t agree, then can’t we all at least agree that game day food is the best? Nachos, wings, dips, chili, finger foods… What’s not to love?

Today’s recipe was created out of my love for both spinach and artichoke dip and meatballs, and it’s the perfect game day food that won’t make you feel tired and sluggish afterwards.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

I love these spinach and artichoke meatballs because they literally come together in 5 minutes and all you really have to do is throw them in the oven. And they are seriously so delicious! The meatballs are a bit veggie heavy so I didn’t think the fiancé would love them, but he gobbled them up and told me how amazing they were. I think the sauce really pulls all the flavors together so definitely definitely make the sauce! It adds the creaminess and tanginess that’s so amazing in a spinach and artichoke dip.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Whether you are hosting or going to a Super Bowl party, I know these meatballs will be a popular crowd pleaser. It’s so healthy (they are sugar detox-friendly!) but still so healthy and flavorful. I promise, you won’t miss the cheese but if you aren’t lactose intolerant like me, you can also replace nutritional yeast with some cheddar or parmesan. I hope you love these as much as we did!

Paleo Whole30 Spinach Artichoke Meatballs
Paleo Whole30 Spinach Artichoke Meatballs

Paleo Gluten Free Whole 30 Spinach Artichoke Meatballs
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Spinach and Artichoke Meatballs

These Whole30-friendly and paleo spinach and artichoke meatballs are the perfect party or game day food. The tangy creamy sauce is a must!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Jean Choi

Ingredients

Meatballs

  • 1 1/2 lb ground pork
  • 1 14- oz can of artichoke hearts drained and chopped
  • 2 cups frozen spinach thawed and drained
  • 1/3 cup nutritional yeast
  • Zest of 1 lemon
  • 2 garlic cloves minced
  • 1/2 tsp sea salt
  • Fresh cracked black pepper to taste
  • 1/2 tsp red pepper flakes optional

Dipping Sauce

Instructions

Meatballs

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Use your hands to squeeze out the liquid from the artichoke hearts and spinach.
  • Mix all ingredients for the meatballs in a large bowl.
  • Shape into 24-30 meatballs, about the size of golf balls.
  • Place on the lined baking sheet, making sure that they don't touch each other.
  • Bake for 20-25 minutes until the meatballs are cooked through.
  • Serve drizzled with dipping sauce (recipe below) or you can serve the sauce on the side to dip the meatballs in.

Dipping Sauce

  • While the meatballs are baking, mix all ingredients in a small bowl and set aside until ready to serve.

 

Moroccan Paleo Meatballs with Creamy Dipping Sauce (Whole30, Keto)

These Moroccan Paleo Meatballs are made with the most delicious spices and are so easy to make. Don’t forget the creamy dipping sauce that adds a ton of flavor to the dish!

Moroccan Paleo Meatballs

I’ve been traveling so much that I’m just starting to crave home cooked food for every meal. After spending some time Colorado for several days, I’m so excited to come home and get creative in the kitchen again.

Moroccan Paleo Meatballs with Creamy Dipping Sauce Recipe

These Moroccan paleo meatballs were one of the first things I made when I got home and they turned out fantastic. I just love Moroccan flavors and spices and they are just so amazing in meat dishes. I actually prefer ground bison in these paleo meatballs, but you can definitely use ground beef if that’s easier to find!

Moroccan Paleo Meatballs Moroccan Paleo Meatballs

Don’t Forget the Creamy Dipping Sauce!

If you decide to make these Moroccan paleo meatballs, I highly recommend you make the dipping sauce. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. Plus, it’s so easy to make so it’s a no-brainer. I made extra of the sauce and ended up putting it on everything I ate until it ran out.

Moroccan Paleo Meatballs

Grilling Option

Also, these paleo meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them, but they’ll be really flavorful. It’s a fun recipe to make for a summer bbq!

Moroccan Paleo Meatballs

Moroccan Paleo Meatballs

 

 

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Moroccan Paleo Meatballs with Creamy Dipping Sauce (Whole30, Keto)

These Moroccan Paleo Meatballs are made with the most delicious spices and are so easy to make. Don't forget the creamy dipping sauce that adds a ton of flavor to the dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 376kcal
Author Jean Choi

Ingredients

Dipping Sauce

  • 1/4 cup paleo mayonnaise
  • 3 tbsp almond milk or any dairy-free milk
  • Zest and juice from 1/2 lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 tsp freshly chopped cilantro
  • 2 tsp freshly chopped parsley
  • Sea salt to taste

Moroccan Meatballs

  • 1 lb ground bison or beef
  • 1 egg
  • 1/4 cup packed parsley leaves chopped
  • 4 garlic cloves minced
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground black pepper

Instructions

Dipping Sauce

  • Mix all ingredients in a small bowl.
  • Chill until ready to use.

Moroccan Meatballs

  • Preheat oven to 400 degrees F.
  • Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  • Form in to 1 1/2 inch balls.
  • Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  • Serve dipping sauce on the side, or drizzled on top of the meatballs.

Notes

You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 2g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 783mg | Potassium: 384mg | Vitamin A: 3.2% | Vitamin C: 1.6% | Calcium: 4.5% | Iron: 20.8%

 

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.