Sweet and Sour Meatballs

Ingredients

Meatballs

• 2 lbs ground beef

• 1 cup almond flour

• 1 egg

• 1 small onion, finely diced

• 1 tsp garlic powder

• 1 tsp sea salt

• 1 tsp black pepper

Sweet and Sour Sauce

• 1 cup bone broth

• 1/2 cup pineapple juice

• 1/4 cup ketchup, low sugar

• 3 tbsp rice vinegar

• 1 tbsp tomato paste

• 1/2 tsp sea salt

• 1 tbsp arrowroot powder

Veggies

• 1 tbsp avocado oil

• 1 onion, cut into 1 1/2” pieces

• 2 bell peppers, cut into 1 1/2” pieces

• 2 cloves garlic, minced

Instructions

Meatballs

1. Combine all of the meatball ingredients in a large bowl and mix until well incorporated. Roll about 2 tbsp of the mixture into meatballs and place in an air fryer basket or on a parchment paper lined baking sheet. This should make about 25-30 meatballs.

2. If air frying: air fry at 380º for 15-20 minutes, until meatballs are brown and crispy.

   If baking: preheat oven to 400º and bake for 20 minutes.

Sweet and Sour Sauge + Veggies

1. whisk together all the ingredients for the sweet and sour sauce. Set aside.

2. Heat a wok or large skillet over medium-high heat. Add avocado oil. Once the oil is shimmering, add onion and bell pepper. Cook for about a minute, until the veggies just begin to soften. Then add in the garlic, cooking for another minute, until fragrant.

3. Pour the sweet and sour sauce into the wok and cook until the sauce is thick and glossy, about 3-5 minutes. Stir the meatballs in and cook another 2-3 minutes. Remove from heat and serve. I served mine with a side of white rice.

MEAL PREP NOTES:

To Freeze: allow to cool a bit before placing in a Tupperware container with a lid. Freeze for up to 3 months. Thaw in the fridge overnight. Add to a saucepan with a lid and bring to a gentle simmer. Simmer for 15-20 minutes, until the meatballs are warmed through.

Serves: 6 Time: 45 minutes  Calories: 511 Protein: 50g Carbs: 13g Fat: 27g