The week we made this I sent my mom a text that Maddie, and I, were both on our 5th meatball. My mom text me back, “So am I!” There’s lots of sauce with it so be sure to serve it over something. (Think freezer…frozen cauliflower rice?)
This Recipe makes approximately 20-24 meatballs.
- 3 medjool dates. Pitted.
- 1 1/4 cups very hot water
- 1/2 cup coconut aminos
- 3 cloves garlic cut into pieces
- 1 inch fresh ginger cut into pieces. (Or Darot Frozen Ginger)
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp tapioca flour or arrowroot (2 TSP of Corn Starch may be used if not on whole 30).
- Soak dates in the hot water (it should be almost boiling) for 2 minutes. Pour the water and dates in a food processor or high speed blender along with the other sauce ingredients, leaving out the tapioca or arrowroot for now.
- Blend until smooth (or mostly smooth), then pulse in the tapioca starch to blend, set sauce aside.
- 1 Tbsp coconut oil
- 1 lb grass fed ground beef
- 1/2 lb organic ground pork
- 1 large egg
- 1 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
- 1/2 tsp ground ginger
- Chives for garnish
Combine all ingredients except coconut oil and roll into balls.
- Heat a 12” heavy, deep skillet over medium high heat and add coconut oil.
- Place in hot skillet and brown meatballs turning with a spoon just once or twice. You won’t cook them through just yet.
- Once outsides are browned, pour the sauce into skillet over the meatballs and lower heat to medium. Simmer meatballs in the sauce for 8 mins or until sauce is thickened and meatballs are cooked through. Turn meatballs a few times to evenly coat with sauce as they cook. Sauce will thicken more as it cools after cooking.
- Sprinkle chives all over meatballs and sauce and serve over cauliflower rice, roasted broccoli or any veggies you like.
These are so yummy and make for great leftovers. They are also toddler approved which is always a bonus.
Katie and Judy