These easy one-skillet sweet and sour meatballs are perfect for weeknights, packed with flavor and kid approved! They’re gluten free, paleo and there’s a Whole30 option to sweeten the sauce with dates. They’re so delicious served over cauliflower rice, paleo noodles or your favorite roasted veggies.
I’m all about the one-skillet meals lately every single time I cook!
And, while this isn’t a complete one-skillet meal (unless you throw your side dish in the skillet!) it’s super easy and really quick.
They’re ready in 25 minutes and oh-so-tasty! Tasty as in, my-pickiest-eaters-love them.
What You Need to Make One-Skillet Sweet and Sour Meatballs
These meatballs use simple ingredients – many that you probably already have on hand.
The sauce can be sweetened either with maple syrup, or with date paste or syrup for a Whole30 version. Here’s what you’ll need to prepare the meatballs:
Meatballs:
- grass fed ground beef
- organic ground pork
- egg
- coconut aminos
- blanched almond flour
- sea salt and black pepper
- garlic powder
- onion powder
- ground ginger
- avocado oil
Sauce:
- Paleo ketchup (Primal Kitchen, Tessemae’s, or homemade)
- 100% pineapple juice
- maple syrup or date paste/syrup, for Whole30
- rice vinegar or apple cider vinegar
- fresh garlic, minced
- freshly grated ginger
- hot sauce (optional)
- sea salt + black pepper
- arrowroot flour, or tapioca
How to Make Paleo Sweet and Sour Meatballs:
In a large bowl, combine all meatball ingredients and mix well with your hands. Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.
Roll the meatball mixture into 1.25” balls and place in hot skillet (you’ll make about 20-22) brown the meatballs, turning with a spoon just once or twice. You won’t cook them through just yet.
Once the outsides are browned, pour the sauce into skillet over the meatballs. Simmer meatballs in the sauce for 5 mins or until the sauce is thickened and the meatballs are just cooked through. Turn the meatballs a few times to evenly coat with sauce as they cook. The sauce will thicken even more as it cools after cooking.
Sprinkle green onions all over meatballs and sauce. Now it’s time to decide what to serve with your sweet and sour meatballs!
What To Serve with Sweet and Sour Meatballs
I personally love these meatballs served fried or sautéed cauliflower rice but there are absolutely other options if that’s not your thing.
Paleo noodles – either veggie noodles like zucchini, sweet potato, or butternut, OR pasta made with cassava flour like from Jovial would be delicious.
You can also go super simple and serve these meatballs alongside your favorite roasted or stir fried veggies like broccoli, peppers, onions, etc.
I hope you’re ready for an easy, delicious and fun dinner that also happens to be healthy!
Forget the takeout and let’s make these one-skillet paleo sweet and sour meatballs – grab your ingredients and a big skillet because it’s time to cook – let’s go!
One-Skillet Sweet and Sour Meatballs {Paleo}
One-Skillet Sweet and Sour Meatballs {Paleo}
Ingredients
Meatballs:
- 1 lb grass fed ground beef
- 1/2 lb organic ground pork
- 1 large egg
- 1/2 Tbsp coconut aminos
- 3 tbsp blanched almond flour
- 1/2-3/4 tsp sea salt
- 1/8-1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1 Tbsp avocado oil
Sauce:
- 1/3 cup Paleo ketchup Primal Kitchen, Tessemae’s, or homemade
- 3/4 cup 100% pineapple juice
- 2 Tbsp maple syrup or date paste/syrup for Whole30
- 1/3 cup rice vinegar or apple cider vinegar
- 3 cloves garlic minced
- 2 tsp fresh grated ginger
- 1/2-1 tsp hot sauce optional
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp. arrowroot flour or tapioca
- Sea salt and black pepper
Instructions
-
In a large bowl, combine all meatball ingredients and mix well with your hands.
-
Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.
-
Roll the meatball mixture into 1.25” balls and place in hot skillet (you’ll make about 20-22) brown the meatballs, turning with a spoon just once or twice. You won’t cook them through just yet.
-
Once outsides are browned, pour the sauce into skillet over the meatballs. Simmer meatballs in the sauce for 5 mins or until the sauce is thickened and the meatballs are just cooked through. Turn the meatballs a few times to evenly coat with sauce as they cook. The sauce will thicken even more as it cools after cooking.
-
Sprinkle green onions all over meatballs and sauce and serve over sautéed cauliflower rice, roasted broccoli or any veggies you like. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More One-Skillet Paleo Dinner Recipes? Try One of These!
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Can’t wait to make these! You are and have been my go-to for paleo/Whole30 recipes.. Thank you for all your hard work. PS. Is the date paste something I can make or buy? Did I miss the note on that .. :-/ Thanks again Michele 🙂
Sounds so good! For the sauce, do you just mix all the ingredients in a bowl and then pour over the meatballs to simmer? Thanks!
My daughter can’t eat tomatoes. Do you have any recommendations for a substitute for ketchup?
oh man this is good.
Hello, how big is the skillet you use for this dish. THANK you
I made these today for a family of 6. It was a hit with everyone, including a toddler and a picky teenager. We ate with rice and broccoli . Thank you for making amazing recipes! I haven’t found one everyone didn’t love.
Easy to make and very tasty!
I’ve made these a couple of times now. They’re easier than I thought and are a family favorite! Thank you!
I just made this for dinner last night. The sauce is amazing!!!!! I paired it with cauliflower rice that I cooked with ginger and pineapple chunks. Thank you for sharing this recipe. New family favorite!!!!
What could I use to replace the egg in this recipe?
The egg is mostly just a binder, and really isn’t necessary. You can skip the egg. If you find yourself needing something to make the meatballs bind a little more, I find that dried chopped onions do pretty well and add a little flavor.
Could I use Cassava flour instead of Almond/Tapioca? I am allergic to both tapioca and almond.
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Can you make this in a crockpot?
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looks good
i will try this at home 🙂
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