Sweet and Sour Meatballs

Need a last-minute appetizer that’s more than just cheese and crackers? Try these easy one-skillet Sweet and Sour Meatballs!

‘Tis the season for parties, parties, and more parties.

But it’s also the season for easy meals, so these Sweet and Sour Meatballs do double-duty as both a weeknight dinner or a hearty party appetizer. They can easily be made up to three days in advance and reheated prior to serving. Try popping them into a slow cooker set on low to reheat before switching them to the ‘keep warm’ setting if you’re serving them at a party, or reheat them in a covered skillet on the stovetop for dinner.

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Just 10 simple ingredients

Using pre-made ketchup keeps the ingredient list short and makes making the sauce super simple. If you want to keep these Whole30-friendly, be sure to use unsweetened ketchup (such as Primal Kitchen or Tessemae’s).

A word about substitutions

Though these Sweet and Sour Meatballs are incredibly easy, I know there are times when you need a substitution – whether that’s for an allergy or you can’t source an ingredient – so here’s my short-list of substitutions that I’ve successfully used when making these:

•  Oat flour or finely ground oats can be substituted for the almond flour. Both are great binders and keep the meatballs tender in the absence of an egg or breadcrumbs.
• If you can’t find crushed pineapple, you can substitute canned pineapple chunks or rings that have been pulsed in a blender or food processor until they’re the consistency of crushed pineapple. If taking this route, you’ll need to blend enough pineapple to equal 2/3 cup when crushed (with its juices).
• Apple cider vinegar can be used in place of the rice vinegar in the sauce if you don’t have, or can’t source rice vinegar.
• Corn starch may be used in place of the arrowroot starch if desired (if keeping them Whole30-friendly isn’t a concern).

Serving Suggestions

If you’re making these Sweet and Sour Meatballs for a quick weeknight dinner (or weekend meal prep) here are some suggestions for serving:

• Steamed rice
• Cauliflower rice (make your own from scratch or grab a bag from the produce section or freezer aisle)
• Rice noodles
• Shirataki noodles – also called ‘wonder’ or ‘miracle’ noodles (these are a great low-carb option, but note they are a Whole30 ‘grey area’ food)
• Sautéed shredded cabbage or coleslaw mix
• Mashed cauliflower or sweet potato (sounds weird, I know, but it’s actually delicious!)
• Steamed, roasted or stir-fried veggies of choice – green beans, bok choy, broccoli, carrots, bell peppers, and sugar snap or snow peas are all great, but so is a bag of frozen stir-fry veggies when you need a serious shortcut!

If serving these Sweet and Sour Meatballs as a party appetizer, I recommend you double the batch, sprinkle them with toasted sesame seeds (I like a mixture of black and white sesame seeds) and thinly sliced green onions just before serving – and be prepared to be asked for the recipe. 😉

Recipe

★★★★★ 5 from 3 reviews

Sweet and Sour Meatballs

Prep: 15 mins.Cook: 20 mins.Total: 35 mins.

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Servings: Serves 4

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Ingredients

For the Meatballs:

• 1½ lb. ground pork (may substitute ground turkey or chicken)
• ¼ cup almond flour (may sub oat flour or bread crumbs if not Whole30)
• 1¼ tsp. garlic powder
• 1¼ tsp. onion powder
• ¼ tsp. black pepper
• ¾ tsp. salt
• ¼ cup thinly sliced green onions, plus more for garnish

For the Sauce:

• ⅓ cup ketchup*
• 8 oz. crushed pineapple, in juice
• 2 Tbsp. water
• 3 Tbsp. rice vinegar (may substitute apple cider vinegar)
• ½ tsp. garlic powder
• ½ tsp. dried ginger
• 1 Tbsp. arrowroot starch**

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Instructions

To make the meatballs:

1. Combine ground pork, almond flour, garlic and onion powders, salt, pepper, and sliced green onions in a bowl. Mix to combine and divide meat mixture into 18-20 meatballs (about 1 Tbsp. each). 
2. Place a large skillet over medium-high heat (medium if using cast-iron). When the pan is hot, add meatballs in a single layer. Cook for 3-4 minutes on each side or until lightly browned all over. 
3. While meatballs are cooking, combine all sauce ingredients in a small bowl. Stir well to dissolve starch. 
4. When meatballs are browned on all sides, add sauce and stir to coat each meatball. Bring sauce to a simmer and cook for 7-8 minutes or until sauce is thickened and meatballs are cooked through. Sprinkle with additional green onions and serve. 

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Notes

*Use unsweetened ketchup, such as Primal Kitchen Organic Unsweetened Ketchup), for Whole30

**May substitute cornstarch if not Whole30

Nutrition Information

• Serving Size: 5 oz (Meatballs + Sauce)
• Calories: 395
• Fat: 25g
• Sodium: 362mg
• Carbohydrate: 23g
• (Fiber: 1g
• Sugar: 16g)
• Protein: 21g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessica Beacom

What’s your favorite ‘hearty’ party appetizer? Share in the comments below.

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