Pineapple Sweet ‘N Sour Meatballs
Football season is coming to a close soon and many people are looking for the right appetizers to have at their Superbowl event. Well, these meatball appetizers would be good for breakfast, lunch, dinner or for Super Bowl appetizer but you make the call!
When I had my friends over for craft night a while back, I wanted to have food for them to eat because the dietitian in me could not let them just have wine, chocolate and cheese even though all parties involved would have been happy either way. I decided meatballs would be the easiest as they are filling, easy to make and a crowd pleaser. I even learned a new technique of whipping them up in a food processor which I think made them extra tasty. See the recipe below for complete directions.
I’m sure you could enjoy these over some spaghetti squash or even on a sandwich but I personally don’t like to waste my chewing with needless food, just give me the delicious meatballs and I am a happy girl!
Growing up we used to have meatballs every Sunday in the traditional tomato sauce over pasta. Once I realized gluten and I were not friends, meatballs started to become less appealing. Many times I’d try to make them and they’d fall apart or worse would be too wet and a pile of mush, ew. I finally decided to try to add some coconut flour and voila! They stuck together and I never missed breadcrumbs again.
Pineapple is what gives these bad boys their something special so whatever you do, do not skimp on the pineapple! It gives the sweetness without over doing all that sugar. And the pineapple leaves out the need for any added sugar, SCORE!
Enough of the chit-chat, go ahead and make these for dinner tonight and then maybe if you are nice enough for an upcoming party or event to share. Pineapple Sweet ‘N Sour Meatballs to the rescue!
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 1 small sweet onion, peeled and coarsely chopped
- 2 teaspoons extra virgin olive oil
- 2 Tablespoons coconut flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1–28 ounce can diced tomatoes
- 1–6 ounce can tomato paste
- 1– 20 ounce can pineapple chunks and liquid (~3/4 cup)
- 1/2 cup coconut aminos
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons dijon mustard
- 4 dashes worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to broil
- In a large food processor, place all the ingredients for the sauce and pulse until pureed. Place ingredients in a large pot and bring to a boil, once boiling turn down to low and simmer for 20 minutes.
- In the same food processor, add all the ingredients for the meatballs and pulse until well combined.
- Form meat into golfball size meatballs and place on greased pan.
- Place in oven for 12 minutes or until brown and cooked through.
- Remove meatballs from oven and place in sauce allow to cook in sauce for 1 hour or transfer all contents to a slow cooker and keep on warm/low until ready to eat.
Make sure your set some aside for yourself because these are sure to fly out of the crockpot faster than you put them in there!