Grass-fed Sweet and Sour Meatballs
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| Grass-fed Sweet and Sour Meatballs |
| photo by recipe author |
Servings: 8
Preparation Time: 1 hour 20 minutes
Meatballs:
- 3 pounds Tropical 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 large organic egg
- 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 Tropical Traditions Raw Honey
- 4 tablespoons Yellow Barn Passata 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
Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut 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!
