Low-Carb Sweet and Sour Meatballs in Sauce is the perfect mix of protein, sweet and sour. The addition of 1 teaspoon of Sambal Oelek Sauce or Sriracha Hot Chili Sauce spices up this incredible side dish or meal.
Finely chop onions, cilantro leaves and Italian parsley.
Pour onion mixture into a large mixing bowl and combine with finely chopped or pressed garlic, grated ginger root, five-spice powder, tamari or coconut aminos, Sambal Oelek Sauce (found on the Chinese food isle of most grocery stores next to the soy sauce) or Sriracha Hot Chili sauce, salt and pepper.
Stir to combine.
Add ground flaxseed (or ground almond flour or coconut flour), pork rind crumbs, dry sherry and lightly beaten eggs.
Stir until mixture is evenly combined.
Crumble ground chuck and pork into mixture.
Use the tines of a fork turned upside down so the tines point away from you and fluff meat into mixture until well combined.
Use a side-to-side motion.
This keeps the mixture from compacting and keeps the meatballs very tender.
Roll into balls using about 2-4 tablespoons per meatball–about 30-56 meatballs. 30 meatballs is about a 1 ounce meatball. Roughly double the quantity of meatballs produced if you want smaller meatballs.
Preheat oven to 400°. Place meatballs on a 14×18 baking sheet.
Drizzle with 2 tablespoons olive oil.
Roll the meatballs around to lightly coat with olive oil-butter mixture. (Use your favorite olive oil, but it does not have to be extra virgin. We use Bertolli Extra Light for this because the smoke point is slightly higher–but it is more processed than EVOO).
Bake 20-25 minutes, turning once. Meatballs should become brownish. Remove from oven.
In a large crockpot, whisk beef broth into ketchup until smooth.
Add garlic, ginger, tamari or coconut aminos, fresh chopped pineapple, sambal oelek or Sriracha sauce, concentrated stevia drops (or EZ Sweetz) and mix well.
Drop in roughly cut red and green bell pepper and onions (in about 1 inch chunks). Stir.
Pour meatballs and pan juices into the crockpot.
Stir gently to cover in sauce.
Turn on low, cover and cook 5-8 hours.
Try not to stir very often–it will make the meatballs break up.
If you have a bit more in your budget, you can also add an extra ¼ cup of dry vermouth.
When you are ready to serve remove meatballs to a serving bowl.
Add sesame oil (which should only be added at the end of Asian dishes to keep the oil intact) and add your favorite thickener to the gravy until it reaches a preferred consistency. It might not be necessary! Your choice. (We use 1 to 1 ½ teaspoon of glucomannan powder.)