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 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:

• grass fed ground beef
• organic ground pork
• egg
• coconut aminos
• blanched almond flour 
• sea salt and black pepper
• garlic powder
• onion powder
• ground ginger
• avocado oil

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

Print this Recipe

Did you make this recipe?

Leave a review

4.6 from 25 votes

Ingredients

Meatballs:

• 1 lb grass fed ground beef
• 1/2 lb organic ground pork
• 1 large egg
• 1/2 Tbsp coconut aminos
• 3 tbsp blanched almond flour
• 1/2-3/4 tsp sea salt
• 1/8-1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground ginger
• 1 Tbsp avocado oil

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. Heat a large heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium heat and add the oil.
3. 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.
4. 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.
5. 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

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More One-Skillet Paleo Dinner Recipes?  Try One of These!

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!