Description
These Slow Cooker Sweet and Sour Meatballs are a delicious paleo, Whole30, and gluten-free meal that combines tender beef meatballs with a tangy pineapple sauce. Slow-cooked to perfection, they are easy to prepare and make a flavorful dish perfect for meal prepping or family dinners.
Ingredients
Meatballs
- 2 pounds ground beef
- 2 tbsp almond flour
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
Sauce and Vegetables
- 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 (Primal Kitchen brand recommended)
- 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
Instructions
- Mix Ingredients: Using your hands, mix together ground beef, almond flour, minced garlic, salt, and pepper in a large bowl until just combined. Avoid over-mixing to keep meatballs tender.
- Form Meatballs: Roll the mixture into 1-2 inch meatballs and gently place them into the slow cooker, covering the entire bottom. Slight touching is okay but avoid packing tightly.
- Add Layers and Vegetables: Add another layer of meatballs, slightly staggering them between the ones below to maximize space. Then add the chopped red onion and diced red pepper evenly over the meatballs.
- Prepare Sauce: In a bowl, combine pineapple juice, honey (or pureed dates), white wine vinegar, ketchup, and garlic powder. Mix well then pour the sauce evenly over the meatballs and vegetables in the slow cooker.
- Cook Meatballs: Cover and cook on low for 4 hours or high for 2 to 2.5 hours. Thirty minutes before serving, stir in the pineapple chunks and re-cover to cook for the remaining time.
- Thicken Sauce: Once cooking is complete, transfer meatballs, pineapple, and vegetables to a serving dish using a slotted spoon. Turn the slow cooker to high. Stir dissolved arrowroot powder into the liquid sauce and allow a few minutes for the sauce to thicken.
- Serve: Pour the thickened sauce over the meatballs. Garnish with sesame seeds and green onions if desired. Serve warm over cauliflower rice for a complete paleo and Whole30-friendly meal.
Notes
- Swap almond flour for coconut flour to make this recipe nut-free.
- Honey can be omitted or replaced with pureed dates to keep the dish compliant with Whole30.
- Serve over cauliflower rice for a low-carb, paleo-friendly side.
- Ensure arrowroot powder is dissolved in water before adding to sauce for effective thickening.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 to 2.5 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
