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One-Skillet Sweet and Sour Meatballs {Paleo}

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Whole 30 No Added Sugar

These easy one-skillet sweet and sour meatballs are perfect for weeknights, packed with flavor and kid approved!  They’re gluten free, paleo and there’s a Whole30 option to sweeten the sauce with dates.  They’re so delicious served over cauliflower rice, paleo noodles or your favorite roasted veggies.

I’m all about the one-skillet meals lately every single time I cook!

And, while this isn’t a complete one-skillet meal (unless you throw your side dish in the skillet!) it’s super easy and really quick.

They’re ready in 25 minutes and oh-so-tasty!   Tasty as in, my-pickiest-eaters-love them.

What You Need to Make One-Skillet Sweet and Sour Meatballs

These meatballs use simple ingredients – many that you probably already have on hand.

The sauce can be sweetened either with maple syrup, or with date paste or syrup for a Whole30 version.  Here’s what you’ll need to prepare the meatballs:

Meatballs:

Sauce:

  • Paleo ketchup (Primal Kitchen, Tessemae’s, or homemade)
  • 100% pineapple juice
  • maple syrup or date paste/syrup, for Whole30
  • rice vinegar or apple cider vinegar
  • fresh garlic, minced
  • freshly grated ginger
  • hot sauce (optional)
  • sea salt + black pepper
  • arrowroot flour, or tapioca

How to Make Paleo Sweet and Sour Meatballs:

In a large bowl, combine all meatball ingredients and mix well with your hands.  Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.

Roll the meatball mixture into 1.25” balls and place in hot skillet (you’ll make about 20-22) brown the meatballs, turning with a spoon just once or twice.  You won’t cook them through just yet.

Once the outsides are browned, pour the sauce into skillet over the meatballs. Simmer meatballs in the sauce for 5 mins or until the sauce is thickened and the meatballs are just cooked through. Turn the meatballs a few times to evenly coat with sauce as they cook. The sauce will thicken even more as it cools after cooking.

Sprinkle green onions all over meatballs and sauce.  Now it’s time to decide what to serve with your sweet and sour meatballs!

What To Serve with Sweet and Sour Meatballs

I personally love these meatballs served fried or sautéed cauliflower rice but there are absolutely other options if that’s not your thing.

Paleo noodles – either veggie noodles like zucchini, sweet potato, or butternut, OR pasta made with cassava flour like from Jovial would be delicious.

You can also go super simple and serve these meatballs alongside your favorite roasted or stir fried veggies like broccoli, peppers, onions, etc.

I hope you’re ready for an easy, delicious and fun dinner that also happens to be healthy!

Forget the takeout and let’s make these one-skillet paleo sweet and sour meatballs – grab your ingredients and a big skillet because it’s time to cook – let’s go!

One-Skillet Sweet and Sour Meatballs {Paleo}

One-Skillet Sweet and Sour Meatballs {Paleo}

These easy one-skillet sweet and sour meatballs are perfect for weeknights, packed with flavor and kid approved! They're gluten free, paleo and there's a Whole30 option to sweet the sauce with dates.  They're so delicious served over cauliflower rice, paleo noodles or your favorite roasted veggies.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
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4.68 from 67 votes

Ingredients

Meatballs:

Sauce:

  • 1/3 cup Paleo ketchup Primal Kitchen, Tessemae’s, or homemade
  • 3/4 cup 100% pineapple juice
  • 2 Tbsp maple syrup or date paste/syrup for Whole30
  • 1/3 cup rice vinegar or apple cider vinegar
  • 3 cloves garlic minced
  • 2 tsp fresh grated ginger
  • 1/2-1 tsp hot sauce optional
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp. arrowroot flour or tapioca
  • Sea salt and black pepper

Instructions

  1. In a large bowl, combine all meatball ingredients and mix well with your hands.

  2. In a separate bowl, whisk together all the sauce ingredients and set aside.

  3. Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.
  4. Roll the meatball mixture into 1.25” balls and place in hot skillet (you’ll make about 20-22) brown the meatballs, turning with a spoon just once or twice. You won’t cook them through just yet.
  5. Once outsides are browned, pour the sauce into skillet over the meatballs. Simmer meatballs in the sauce for 5 mins or until the sauce is thickened and the meatballs are just cooked through. Turn the meatballs a few times to evenly coat with sauce as they cook. The sauce will thicken even more as it cools after cooking.
  6. Sprinkle green onions all over meatballs and sauce and serve over sautéed cauliflower rice, roasted broccoli or any veggies you like. Enjoy!

Nutrition

Calories: 374kcal
Carbohydrates: 14g
Protein: 22g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 106mg
Sodium: 675mg
Potassium: 407mg
Fiber: 1g
Sugar: 8g
Vitamin A: 40IU
Vitamin C: 4mg
Calcium: 42mg
Iron: 2mg

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About Michele

Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.

Reader Interactions

Reader Reviews & Comments

  1. Marjorie says

    Can’t wait to make these! You are and have been my go-to for paleo/Whole30 recipes.. Thank you for all your hard work. PS. Is the date paste something I can make or buy? Did I miss the note on that .. :-/ Thanks again Michele 🙂

    Reply

  2. Reagan says

    Sounds so good! For the sauce, do you just mix all the ingredients in a bowl and then pour over the meatballs to simmer? Thanks!

    Reply

  6. Melanie says

    5 stars
    I made these today for a family of 6. It was a hit with everyone, including a toddler and a picky teenager. We ate with rice and broccoli . Thank you for making amazing recipes! I haven’t found one everyone didn’t love.

    Reply

  9. Rachel says

    I just made this for dinner last night. The sauce is amazing!!!!! I paired it with cauliflower rice that I cooked with ginger and pineapple chunks. Thank you for sharing this recipe. New family favorite!!!!

    Reply

  11. Amber Marshall says

    The egg is mostly just a binder, and really isn’t necessary. You can skip the egg. If you find yourself needing something to make the meatballs bind a little more, I find that dried chopped onions do pretty well and add a little flavor.

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  87. Sophia says

    These sweet and sour meatballs sound like the ultimate weeknight win—simple, healthy, and full of flavor! I really appreciate that there’s a Whole30 option too. I’ve been leaning into one-skillet meals lately myself, especially while creating new content for full of flavor, . Definitely bookmarking this one to try with some roasted veggies on the side. Thanks for the awesome recipe!

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4.68 from 67 votes (46 ratings without comment)

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