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Paleo Pineapple Glazed Meatballs are a great sweet and salty appetizer or party snack, perfect for the 4th of July! These are sure to get gobbled up!
With the Fourth of July rapidly approaching, I wanted to bring a party snack that everyone would enjoy, but would still be gluten-free and free of any processed sugars. I love making meatballs from scratch, and seeing all of the pineapple in the produce section lately made me want to incorporate that too. These were tasty and it was easy to grab for more than one! I went home with an empty bowl.
These would make for a great party snack for any event. Keep them warm in a crock-pot, or serve on a fancy-looking serving dish!
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- 1 lb grass-fed ground beef
- 1 egg
- 1/4 cup almond meal
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 Tbsp olive oil
- 1 cup pineapple diced
- 1 Tbsp butter
- 1 tsp coconut aminos
- 2 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
- 2 Tbsp water
- 1/2 Tbsp arrowroot starch
Melt butter in a skillet over medium-high heat. Add the diced pineapple, and stir until they are carmelized.
Remove the pineapple and place in a food processor. Mix until the pineapple is a thick sauce.
In a mixing bowl, combine the ground beef, egg, almond meal, salt, pepper, and garlic powder. Mix well with hands until everything is thoroughly combined. Roll into 1-inch balls (I like to put a little olive oil in my hands to make rolling them easier.
Heat olive oil over a skillet on medium-high heat. Add the meatballs. Cook until they are browned on all sides. Remove from pan.
In a saucepan, add the pineapple puree, coconut aminos, syrup, apple cider vinegar, water and arrowroot starch. Stir over medium heat until the sauce has thickened. Lower heat.
Add the meatballs to the saucepan, and stir for 3-5 minutes, until the meatballs are fully coated.
Remove from heat and serve!
Happy Fourth of July all!