Slow Cooker Sweet and Sour Meatballs: Paleo, Whole30, Gluten-Free, Easy! Recipe
These Slow Cooker Sweet and Sour Meatballs are a delicious, paleo-friendly, Whole30-compliant, and gluten-free meal. Made with ground beef, a tangy and sweet pineapple-based sauce, and colorful veggies, this easy recipe allows you to set it and forget it in the slow cooker, making it perfect for busy weeknights or effortless meal prep. The meatballs are tender and flavorful, complemented by a thickened sweet and sour sauce, served best over cauliflower rice for a healthy, low-carb dinner option.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings (approximately 8-10 meatballs per serving)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meatballs
- 2 pounds ground beef
- 2 tbsp almond flour
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
Sauce & Veggies
- 1 cup pineapple juice (from canned pineapple in 100% juice)
- 2 tbsp honey (can omit or replace with 2 pureed dates)
- ¼ cup white wine vinegar
- ¼ cup ketchup (Primal Kitchen brand recommended)
- 1 tsp garlic powder
- 1 cup red onion, roughly chopped into 1-inch pieces
- 1 red pepper, diced into 1-inch pieces
- 1 cup chunked pineapple
- 1 tbsp arrowroot powder dissolved in 1 tbsp water
Optional Garnishes
- Sesame seeds
- Green onions
Instructions
- Mix Meatball Ingredients: Using your hands, combine the ground beef, almond flour, minced garlic, salt, and pepper in a large bowl, mixing until just combined. Be careful not to over-mix to maintain tender meatballs.
- Form Meatballs and Layer in Slow Cooker: Roll the meat mixture into 1-2 inch meatballs. Place them gently into the slow cooker in a single layer, slightly touching but not packed tightly. Add a second layer by staggering the meatballs to fit between those in the first layer until all meatballs are formed and arranged.
- Add Vegetables: Scatter the roughly chopped red onion and diced red pepper evenly over the meatballs in the slow cooker.
- Prepare and Pour Sauce: In a separate bowl, whisk together pineapple juice, honey (or pureed dates), white wine vinegar, ketchup, and garlic powder until well blended. Pour this sauce evenly over the meatballs and vegetables.
- Cook Meatballs: Cover the slow cooker and cook on low for 4 hours, or on high for 2 to 2.5 hours, allowing the flavors to meld and the meatballs to cook through.
- Add Pineapple Chunks: About 30 minutes before serving, add the pineapple chunks on top of the meatballs and cover again to continue cooking, letting the pineapple warm and infuse its sweetness.
- Thicken the Sauce: When cooking is complete, carefully transfer the meatballs, pineapple, and vegetables to a serving dish with a slotted spoon. Turn the slow cooker to high heat. Stir the dissolved arrowroot powder mixture into the remaining sauce in the slow cooker and allow it to simmer for a few minutes until thickened.
- Serve: Pour the thickened sauce over the meatballs and garnish with sesame seeds and chopped green onions. Serve warm over cauliflower rice for a complete meal.
Notes
- You can substitute honey with pureed dates for a Whole30-compliant sweetener.
- Do not over-mix the meatball mixture to keep them tender.
- Adjust cooking times depending on your slow cooker’s heat settings.
- Serve over cauliflower rice or any low-carb alternative for a paleo-friendly meal.
- Garnishing with sesame seeds and green onions adds texture and fresh flavor.
