Hawaiian Meatballs with Peppers and Broccoli.
Ingredients
For the meatballs
- 1 lb ground beef
- 1 egg
- ¼ cup almond flour
- ¼ cup chicken broth or bone broth
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp grey sea salt + pepper to taste
For the sauce
- ½ cup coconut sugar
- ¼ cup organic ketchup
- 3 tbsp raw apple cider vinegar
- 2 tbsp coconut aminos
- ¼ cup pineapple juice
Add the vegetables
- 2 bell peppers, diced in 1" pieces
- 12 oz broccoli florets
Instructions
Make the sauce
- In a small mixing bowl, stir together the coconut sugar, ketchup, apple cider vinegar, coconut amino, and pineapple juice until it forms a thin syrup.Set aside.
Make the meatballs
- Preheat the oven to 425℉. Spray a 9 x 13 baking dish with avocado oil to prevent sticking.In a large bowl, combine the ground beef, almond flour, egg, broth, garlic powder, onion powder, sea salt, and pepper. Mix well with a dough whisk or wooden spoon.
- Using a small ice cream scooper, scoop out as many meatballs as you can (12-16), depending on the size of your scoop. Place the meatballs in the baking dish. Sprinkle the bell pepper chunks around the meat balls.
- Pour the sauce evenly over the meatballs and bell peppers.Place in the oven and bake them for 20 minutes. After 20 minutes, add the broccoli florets and toss everything together to coat the broccoli in the sauce.Sprinkle the broccoli with an extra pinch of sea salt.
- Bake for another 10 minutes or until the meatballs are fully cooked and the broccoli is tender.
- Cool for 5 minutes before serving, this allows the sauce to thicken. Serve alone, over brown rice, or rice noodles.