These Whole30 Sweet-And-Sour Paleo Meatballs are a healthy spin on a classic recipe that is gluten- and refined sugar-free!
Well, Christmas came, cookies conquered, and now my body is begging for something that isn’t eggnog-flavored or covered in powdered sugar. I’m still recovering from a self-inflicted “cookie coma” after a solid week of snickerdoodle martinis and pistachio shortbread cookies. (Totally worth it, by the way.) But now, I’m in post-holiday reset mode and craving something savory and satisfying.
That said, I don’t want any “sad” food. I want hearty, nourishing, and packed with flavor. These sweet-and-sour meatballs hit the spot. They’re all of those things and more without feeling like you’re eating “diet” food. The sauce has a tangy-sweet flavor going on thanks to grape juice and Medjool dates, and I happen to think it tastes better than anything from a bottle. Pair that with the juicy meatballs, top it over some cauliflower rice, and you’ve got a meal that satisfies both your cravings and your goal of eating a little cleaner.
I made a double batch last week and even my husband, who claims to hate anything “healthy,” went back for seconds. He didn’t even ask what was in the sauce, which I count as a win. These are easy to meal prep, freezer-friendly, and Whole30 and Paleo-compliant to boot—so yes, they’re here to stay.
Are Whole30 Sweet-And-Sour Paleo Meatballs Healthy?
In my opinion, yes, these meatballs are pretty healthy. They’re certainly a much healthier take on a classic meatball recipe. Lean ground beef is rich in protein and iron while being lower in saturated fat (I used 93% lean in this recipe). The egg adds a little more protein and B vitamins, while the coconut flour binder ensures the meatballs stay grain- and gluten-free.
The sauce uses zero refined sugar and instead gets its sweetness from 100% grape juice and Medjool dates, both of which are rich in antioxidants and vitamins. Just ensure that you’re using 100% grape juice with no added sweeteners or additives to keep things paleo and Whole30.
Why You Will Love This Recipe
Once you make these meatballs, you’ll see why they’ve earned a permanent spot in my recipe rotation. There are two main reasons why I love them so much, and I think you will too. First, they scratch the itch for a takeout craving, which can be incredibly tempting when you’re trying to eat clean. The sticky, tangy, sweet flavors remind me a bit of the sweet and sour chicken I used to order when I was feeling lazy on a Friday night.
Second is the incredible sauce that doesn’t rely on anything processed. There’s something so satisfying about making your own sauce from scratch and knowing exactly what’s in it: no preservatives, no added sugar, and nothing artificial. It’s the definition of feel-good food.
How Do I Store Leftovers?
These meatballs, once cooked, will last up to 3-4 days in your fridge (just be sure to store them in an airtight container). They can also be stored in the freezer in a freezer-safe zip-top bag for up to 3 months.
Serving Suggestions
Now that your Whole30 and Paleo-friendly meatball recipe is all cooked up, it’s time to make it a meal! Knowing How To Make Cauliflower Rice is the best way to bulk up this dish with a base that sticks with the Paleo and Whole30 theme. If you want to get a little fancy, you could also whip up some Cilantro-Lime Cauliflower Rice instead. For a base that’s more comfort food-inspired, try this Instant-Pot Mashed Cauliflower. And for some lightness, I also love a refreshing Zucchini Salad on the side.
Recipe
Ingredients
For The Meatballs:
- 1 pound lean ground beef
- 1 egg
- 1/4 cup green onion minced, plus extra for garnish
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 4 teaspoons coconut flour
For The Sauce:
- 3/4 cup 100% grape juice
- 1/2 cup canned tomato sauce
- 1/4 cup Medjool dates lightly packed
- 2 tablespoons coconut vinegar
- 1/2 tablespoon tomato paste
- 1 teaspoon garlic minced
- 1/2 teaspoon dry mustard
- 1/2 a small onion roughly chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon pepper
- pinch ground allspice
Instructions
- Preheat your oven to 400°F.
- In a large bowl, mix together the beef, egg, green onion, salt, and pepper using your hands. Once mixed, add in the coconut flour and mix again until evenly dispersed.
- Roll into 1 1/2-inch meatballs and place onto a cookie sheet (it should make about 20 balls). Bake until no longer pink inside, about 16-18 minutes. Make sure you don't overbake, or the meat will get tough.
- While the meatballs cook, stir together all of the sauce ingredients in a medium pot and bring to a boil over high heat. Once boiling, cook for 1-2 minutes, stirring frequently.
- Once the sauce has boiled for 1-2 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 8-9 minutes, stirring frequently.
- Once reduced, pour the sauce into a high-powered blender, or a small food processor, and blend until smooth. Transfer to a large bowl and cover to keep warm.
- Once the meatballs are done, add them into the sauce and stir until well coated.
- Serve over side of choice, garnish with extra green onion, and enjoy.
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