Grass-Fed Sweet and Sour Meatballs
Servings: 8
Preparation Time: 1 hour 20 minutes
Ingredients:
Meatballs:
- 3 pounds Healthy Traditions grass-fed ground meat (beef, bison)
- 3/4 cup coconut pulp (leftover from making homemade coconut milk*)
- 1 large organic carrot, finely shredded (about 1/3 cup)
- 1 egg, (large)
- 1 tablespoon Vital Proteins Beef Gelatin
- 3 cloves garlic, pressed
- 1/2 small onion, very finely minced
- 1 teaspoon Himalayan Pink Salt
For frying meatballs:
- 3 tablespoons Tropical Traditions palm shortening
- 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
Sauce:
- 1 cup very finely chopped pineapple
- 1 cup filtered water
- 1/4 cup Healthy Traditions raw honey
- 4 tablespoons tomato puree
- 2 cloves garlic, pressed
- 1/4 cup apple cider vinegar
- 1 teaspoon powdered ginger
- 2 tablespoon Vital Proteins Beef Gelatin, dissolved in 12 ounces cold water
Directions:
Mix all meatball ingredients together in a large bowl with your hands. Form into golf ball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons coconut oil and 1 tablespoon palm shortening in each pan. Place 4–6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.
In a small saucepan, combine all sauce ingredients and cook down until it forms a thickened sauce (about 10–15 minutes). Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.
Serve.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
