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Nanny’s Sweet and Sour Meatballs

Nanny's Sweet and Sour Meatballs | Lexi's Clean Kitchen

5 from 2 reviews

Ingredients

Scale
  • Sauce:
  • 2 teaspoons oil of choice
  • 1 cup cremini mushrooms, mined
  • 1 28 ounce can tomato sauce
  • 1/2 cup fresh pineapple juice
  • 1/2 cup crushed pineapple
  • 1/2 cup dried cranberries
  • 2 tablespoons honey
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • A squeeze of lemon juice
  • 1/2 tablespoon fine sea salt, more to taste
  • Meatballs:
  • 1 lb. grass-fed ground beef (*see notes)
  • 2 tablespoon almond flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 egg

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook for 5 minutes, until they start to caramelize and brown.
  2. Add the rest of the sauce ingredients to the pan and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer for 15-20 minutes, taste and adjust spices as necessary.
  4. In a bowl, combine meat, almond flour, egg, salt, and pepper. Mix well and roll into balls.
  5. Gently add the meatballs to the simmering sauce. Use a spoon to spoon sauce over meatballs to cover them in the sauce as they cook.
  6. Let simmer over medium-low heat for an additional 15 minutes, or until the meatballs are fully cooked and no pink remains. Serve warm.

Notes

Nanny uses a blend of half ground chuck and half ground veil in her original recipe.

Nanny’s original sauce recipe: 1 can cranberry sauce (whole or jelly), 1 28-ounce can tomato sauce, 1 can Sauce Arturo, a little lemon juice.

Photos updated March, 2017

Nutrition

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