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Sweet & Sour Meatballs with Coconut Cauliflower Rice

Tender and flavorful meatballs in a beautiful sweet & sour sauce served over coconut cauliflower rice
Course Main Course
Keyword gluten free, paleo, whole 30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 583kcal
Author Sara

Ingredients

Meatballs

  • 2 lbs Ground Beef
  • 1 Tbls Coconut Aminos
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Ground Ginger

Sweet & Sour Sauce

  • 1 Tbls Avocado Oil or oil of choice
  • 1 Bell Pepper Green (chopped)
  • 1 Bell Pepper Red (chopped)
  • 1/2 cup Red Onion diced
  • 2 cloves Garlic minced
  • 2 Tbls Coconut Aminos
  • 1 Tbls Rice Wine Vinegar
  • 1 cup Cubed Pineapple
  • 1 cup Unsweetened Ketchup I use Tessemae's
  • 1/2 cup Pineapple Juice
  • 4 Pitted Dates soaked & pureed

Coconut Cauliflower Rice

  • 1 cup Unsweetened Shredded Coconut
  • 1/2 Tbls Avocado Oil or oil of choice
  • 2 cups Cauliflower Rice frozen
  • 1/2 tsp Salt
  • 1 Tbls Sesame Seeds
  • 2 Tbls Green Onions chopped

Instructions

Stove Top

  • Pre-heat the oven to 425' and line a large baking sheet with parchment paper
  • Add the meatball ingredients to a large mixing bowl and use hands to combine all the ingredients until fully incorporated
    Use an ice cream scoop to scoop the meat mixture onto the lined baking sheet. Use hands to roll into balls. Sprinkle the top with a little salt and pepper and bake in pre-heated oven for 10 minutes
  • While the meatballs are baking, get the sauce started.
    Heat 1 Tbls of oil in a large skillet at medium heat and add in the bell peppers and red onion. Saute for 3 minutes. Then add in the minced garlic and saute for another minute
  • Add in the coconut aminos, vinegar, ketchup, pineapple juice and pureed dates** Stir and bring to a boil, then redcue to a simmer
    Add the baked meatballs and pineapple to the simmering sauce, cover and let simmer for 10 minutes
  • In a separate non-stick skillet, add the unsweetened coconut to the dry pan over medium/low heat. Stir and let cook until just lightly toasted (light brown color) then remove from pan and set aside
    Add in the oil and turn heat to medium, add in the frozen riced cauliflower and cook for about 7 minutes until the liquid has evaporated and the rice is fluffy. Mix in the toasted coconut and salt
  • Serve the meatballs and sauce over the coconut cauliflower rice and top with sliced green onions and seasame seeds

Slow Cooker

  • Add the meatball ingredients to a large mixing bowl and use hands to combine all the ingredients until fully incorporated
    Use and ice cream scoop to scoop the meat mixture and form into balls. Layer the meatballs gently in the bottom of the slow cooker
    Add all the of the sauce ingredients to the slow cooker, over top the meatballs. Do not stir, you don't want the meatballs to fall apart. Cook on low for 4 hours or on high for 2. Meatballs should be completely cooked through
  • In a separate non-stick skillet, add the unsweetened coconut to the dry pan over medium/low heat. Stir and let cook until just lightly toasted (light brown color) then remove from pan and set aside
    Add in the oil and turn heat to medium, add in the frozen riced cauliflower and cook for about 7 minutes until the liquid has evaporated and the rice is fluffy. Mix in the toasted coconut and salt
  • Serve the meatballs and sauce over the coconut cauliflower rice and top with sliced green onions and seasame seeds

Notes

*Let the pitted dates sit in 1/4 cup hot water for 5 minutes. Then use immersion blender or food processor to puree them with the liquid 

Nutrition

Calories: 583kcal | Carbohydrates: 33g | Protein: 29g | Fat: 38g | Fiber: 6g