These Paleo and Whole30 sweet and sour meatballs are the perfect weeknight meal or delicious recipe to meal prep. What makes this Asian-inspired recipe even better is that it’s done in the slow cooker with little hands-on time. It’s a family friendly recipe that everyone is going to love! Plus it’s so much healthier than any traditional take out menu item!
This recipe comes to you from my new book, Slow Cooked Paleo. I’ve been working on this book for over a year now, and I can’t be more excited to get it into your hands and your kitchens. All of the recipes are made in the slow cooker so that you can spend more time doing what you love and less time in the kitchen. I know that one of the challenges to eating healthy is the time commitment, which is why I wanted to use the slow cooker for this book with the hopes that it helps getting a wholesome meal onto the table a little easier at least a few nights a week.
This book is especially great for back to school, new parents, or people who may be new to paleo eating. Even for those who aren’t knew, these recipes are a collection of both new and well-loved classic recipes but made without the junk. Almost all of the recipes have freezer instructions as well, so you can stock your freezer and not worry when you forgot to run to the grocery store!
I truly had you and your family in mind while creating this cookbook. I wanted it to work for any person, with any type of dietary need. That’s why there’s icons on the recipes to note if it is low-carb, nut-free, egg-free, or/and AIP friendly.
Other delicious, Paleo and easy slow cooker recipes from the cookbook include:
- Peppered Beef Brisket with Onion Gravy
- Chicken Taco Casserole with Homemade Taco Sauce
- Garlic Ranch Wings
- Pineapple Beef Short Ribs
- Weeknight Hero Whole Chicken
- Toasted Coconut Mocha Fudge
- Mongolian Beef and Broccoli
- And so much more!
You can pick up your copy HERE!
So, back to this delicious preview recipe! These slow cooker sweet and sour meatballs really are so simple to prep. You can even make them the night before, and then throw them into the slow cooker the next day for an easy meal when you know you’re going to be busy.
I also tend to keep frozen cauliflower rice on hand, which makes a really quick veggie side dish that’s Whole30 and low carb. I will say though, that if you have family members who tolerate and eat rice, this sauce goes so well with both veggie rice and regular rice. I also like serving this with crispy broccoli, either on the side or right over it! It’s the perfect healthy take-out-fake-out paleo and Whole30 meal.
The only important thing to remember while prepping is to not over crowd the meatballs in the slow cooker. They can (and will) be touching, but don’t jam them into the bottom. You’ll do a top layer as well but as long as they’re just lightly sitting on top of each other, they’ll be fine! It’s also important to not stir the meatballs in the slow cooker until they’ve cooked long enough to be fully formed, otherwise they’ll lose their meatball shape!
2 pounds ground beef
2 tbsp almond flour
1 tbsp minced garlic
¼ tsp salt
¼ tsp pepper
1 cup pineapple juice from canned pineapple in 100% juice
2 tbsp honey (can omit, or replace with 2 pureed dates)
¼ cup white wine vinegar
¼ cup ketchup ( I use Primal Kitchen brand)
1 tsp garlic powder
1 cup red onion, roughly chopped into 1-inch pieces
1 red pepper diced in 1-inch pieces
1 cup chunked pineapple
1 tbsp arrowroot powder dissolved with 1 tbsp water
Optional garnishes: sesame seeds, green onions
- Using your hands, mix together ground beef, almond flour, garlic, salt and pepper in a large bowl until combined, being careful to not over-mix.
- Roll into 1-2-inch meatballs and gently place into the slow cooker. Cover the entire bottom of the slow cooker with formed meatballs, placing each meatball next to the others. Slightly touching is fine, but do not jam them in tightly.
- Once the bottom of the slow cooker is covered, add another layer of meatballs on top, slightly staggering the top layer by gently placing the formed meatballs between the meatballs on the bottom layer until all of the meat has been rolled into meatballs. Add the onion and pepper to the slow cooker.
- Next, combine pineapple juice, honey, white wine vinegar, ketchup and garlic powder. Mix well and then pour over the meatballs. Cover and cook for 4 hours on low or 2-2.5 hours on high. 30 minutes before serving, add the pineapple chunks and cover for the remaining cook time.
- Once finished, use a slotted spoon to transfer the meatballs, pineapple and vegetables to a serving dish. Turn the slow cooker to high and thicken the sauce by dissolving 1 tbsp arrowroot in 1 tbsp water and pouring it into the slow cooker.
- Stir into the sauce and allow a few minutes for the sauce to thicken and then pour it over the meatballs. Top with sesame seeds and green onions. Serve over cauliflower rice.
Swap almond flour for coconut flour to make this nut-free
Recipe from the cookbook Slow Cooked Paleo
Keywords: beef, slow cooker, sweet and sour, paleo, whole30
- Serving Size: 4 meatballs
- Calories: 385
- Fat: 15.8 g
- Carbohydrates: 25 g
- Fiber: 1.3 g
- Protein: 32.7 g