Nanny's Sweet and Sour Meatballs
Servings: 6
Ingredients
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
- Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook for 5 minutes, until they start to caramelize and brown.
- Add the rest of the sauce ingredients to the pan and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 15-20 minutes, taste and adjust spices as necessary.
- In a bowl, combine meat, almond flour, egg, salt, and pepper. Mix well and roll into balls.
- 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.
- 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
Calories: 247kcal | Carbohydrates: 20.3g | Protein: 18.9g | Fat: 10.2g | Saturated Fat: 3.5g | Cholesterol: 77mg | Sodium: 1224mg | Fiber: 3g | Sugar: 15.8g