Preheat oven to 400 degrees F. Grease a baking sheet, set aside.
In a small bowl, mix together the dry ingredients (coconut flour, onion powder, garlic powder, salt and pepper). Set aside.
In a large bowl mix together the meat, coconut aminos, milk and egg until well combined.
Add the dry ingredients to meat mixture. Stir until well combined.
Roll the mixture into 1-2” balls and place evenly spaced on your prepared baking sheet. (This step could be pretty messy and sticky, but don’t worry they will bake very nicely)!
Bake in the preheated oven for 10-15 minutes, until tops are slightly browned or internal temperature reaches 160 degrees F.
Making the sauce:
While meatballs are baking, in a small bowl whisk together the sauce ingredients: sugar, vinegar, ketchup, garlic salt and coconut aminos. Set aside.
Putting it together:
Transfer the baked meatballs into a pot or pan (I use a 4 quart saucepan) and pour sauce over them. Cook on medium heat until sauce begins to bubble, stirring every 3 minutes.
Mix 1 TBS tapioca flour into 1½ TBS cold water and add to sauce.
Continue to cook over medium heat until sauce thickens and the meatballs are evenly coated.
Serve warm with stir-fried veggies, spaghetti squash, or your favorite Asian sides!
This recipe feeds my family (2 adults, 3 kids) perfectly. If you have more mouths to feed I recommend doubling it!
Ground Turkey. Lean ground beef and ground chicken also work well in this recipe.
Milk. Any dairy-free, paleo-friendly milk works great in this recipe. Regular milk also works.
Onion/garlic powder. Real onion and minced garlic can be substituted for the powders. Just be aware it will add texture to the meatballs. I recommend cooking them together until soft and letting them cool before mixing them into the meatballs.
Coconut flour. It only takes a small amount of coconut flour to bind the meatballs together beautifully! No need to use breadcrumbs or other ingredients that usually make them off-limits for people with dietary restrictions. I don't recommend substitutions.
Coconut sugar. I usually use coconut sugar as the sweetener. I have also had success with honey and regular organic sugar (not paleo).
Vinegar. Both apple cider and distilled white vinegar can be used in this recipe.
Ketchup. To keep these healthy sweet and sour meatballs paleo, be sure to use a paleo-approved ketchup or this low carb ketchup! If paleo isn't your thing, any ketchup will work (just please choose an organic variety whose main ingredient is not corn syrup)!
Coconut Aminos. If you do not need to keep this recipe paleo, you can substitute soy sauce for the coconut aminos.