Ingredients
For The Meatballs:
- 1 pound lean ground beef
- 1 egg
- 1/4 cup green onion minced, plus extra for garnish
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 4 teaspoons coconut flour
For The Sauce:
- 3/4 cup 100% grape juice
- 1/2 cup canned tomato sauce
- 1/4 cup Medjool dates lightly packed
- 2 tablespoons coconut vinegar
- 1/2 tablespoon tomato paste
- 1 teaspoon garlic minced
- 1/2 teaspoon dry mustard
- 1/2 a small onion roughly chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon pepper
- pinch ground allspice
Instructions
- Preheat your oven to 400°F.
- In a large bowl, mix together the beef, egg, green onion, salt, and pepper using your hands. Once mixed, add in the coconut flour and mix again until evenly dispersed.
- Roll into 1 1/2-inch meatballs and place onto a cookie sheet (it should make about 20 balls). Bake until no longer pink inside, about 16-18 minutes. Make sure you don't overbake, or the meat will get tough.
- While the meatballs cook, stir together all of the sauce ingredients in a medium pot and bring to a boil over high heat. Once boiling, cook for 1-2 minutes, stirring frequently.
- Once the sauce has boiled for 1-2 minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 8-9 minutes, stirring frequently.
- Once reduced, pour the sauce into a high-powered blender, or a small food processor, and blend until smooth. Transfer to a large bowl and cover to keep warm.
- Once the meatballs are done, add them into the sauce and stir until well coated.
- Serve over side of choice, garnish with extra green onion, and enjoy.
