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Sweet and Sour Meatballs (grain free, dairy free, nut free, GAPS-legal)

For dinner Tuesday night I made meatballs.  I didn’t really have a recipe in mind when I put them on my menu.  So when I made them I came up with my own.  I used my same GAPS gravy method to make a sweet and sour sauce that is packed with nutrition.  It’s made with broth and healthy fat.  Then reduced to make an awesome sauce.  They turned out very well.  I didn’t measure anything when I made them.  I’ll try to estimate quantities.  For the actual meatball I went very simple.  You can add any seasoning you like or use any recipe you like for the meatballs.  You can eat these plain, over rice or over veggies.  I put mine on top of a bowl of buttercup squash.  The sauce was great on the meatballs and on the squash.  And this is another great way to get your kids to eat broth without having to drink it.

This post is linked to Fat Tuesday at Real Food Forager.

Sweet and Sour Meatballs

1 lb. ground meat (I used beef.  I bet they would be great with ground pork)
1 egg (you can leave this out if you need to eat egg free)
seasoning (I used salt, garlic powder and basil)
fat (butter, coconut oil, lard, tallow) (I used a combo of bacon grease and coconut oil)
1 cup chicken broth
4 Tbsp. homemade ketchup
3 Tbsp. honey

Mix meat egg and seasoning.  Shape into meatballs.  Heat a couple Tbsp. fat in large skillet.  Brown meatballs on all sides.  Add ketchup, honey, pinch of salt, a couple Tbsp. of fat and half of the broth.  Stir.  Let simmer, stirring and flipping meatballs periodically until sauce reduces and thickens.  Add more broth and continue to reduce for more sauce.  Add more honey if you wnat it sweeter.  My sauce simmered for about 25 minutes and got really thick.

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  1. Sara says:

    I made these for dinner tonight and they were delicious! All of us loved them. Carson scarfed two meatballs down and asked for more. Its the fastest I’ve seen him eat anything in a long time. Total hit!! Thanks for the recipe!

  2. Sara says:

    I made these for dinner tonight and they were delicious! I used 1/2 pound pork sausage and 1/2 pound ground beef. We all loved them. I wish I’d have made a double recipe now so we could have had leftovers for our lunches tomorrow. 🙂

    • Carly says:

      Mary, I’m making these for the umpteenth time, we love them! I now make a triple batch with 2:1 grassfed beef:lamb and freeze half. Tonight after coming home sick from a nice long vacation, I pulled out my cooked, frozen meatballs and put them in a casserole dish stirred with the sauce ingredients, covered and baked it with some roasted kabocha squash on the side. Thanks again for this easy recipe that everyone really eats!

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