Paleo Sweet and Sour Meatballs

Paleo Sweet and Sour Meatballs 1 large organic egg 1-1/2 pounds grass fed ground beef 1 teaspoon sea salt + freshly ground black pepper to taste 3 garlic cloves, crushed 1 tablespoon extra virgin olive oil Sauce: 1 medium sweet onion, cut into large chunks

1 medium sweet onion, cut into large chunks 1 small sweet red or orange bell pepper cut into large chunks 1 small green bell pepper cut into large chunks 1 cup fresh pineapple chunks 1 cup chicken stock ¼ cup honey ¼ cup red wine vinegar 1 tablespoon arrowroot powder* dissolved in 2 tablespoons water

In a medium bowl, beat egg until frothy, then combine with meat, salt and pepper, and garlic. Mix thoroughly, using your hands then form into meat balls which you lay out on wax paper. Small ones for cocktail parties, larger ones for dinner.

Heat oil in a large skillet then brown the meatballs on all sides, cooking through, turning as needed. Make the sauce by combining onion, pepper, and pineapple chunks in a medium saucepan with chicken stock, honey and vinegar. Bring to a boil. Dissolve arrowroot powder in a couple tablespoons water, then add to the pan. Cook and stir until the sauce is clear, shiny and thick. Pour over the meatballs in the skillet. Heat thoroughly, then serve. *Arrowroot powder, until corn starch or flour, does not come from a grain, but rather from a rainforest tuber. It is considered to be gluten-free, and makes a powerful thickening agent. 1 teaspoon will thicken about 1 cup liquid and create a clear, glistening, shiny sauce or pudding. In the past, arrowroot biscuits were made for babies because of their ease in digestion for delicate stomachs. It's expensive in the grocery store, being sold only where spices are. Best you get it at a health food store, where it can often be found in 1 pound packages. 1 large organic egg 1-1/2 pounds grass fed ground beef 1 teaspoon sea salt + freshly ground black pepper to taste 3 garlic cloves, crushed 1 tablespoon extra virgin olive oil Sauce: 1 medium sweet onion, cut into large chunks

Heat oil in a large skillet then brown the meatballs on all sides, cooking through, turning as needed.

Make the sauce by combining onion, pepper, and pineapple chunks in a medium saucepan with chicken stock, honey and vinegar. Bring to a boil. Dissolve arrowroot powder in a couple tablespoons water, then add to the pan. Cook and stir until the sauce is clear, shiny and thick. Pour over the meatballs in the skillet. Heat thoroughly, then serve. *Arrowroot powder, until corn starch or flour, does not come from a grain, but rather from a rainforest tuber. It is considered to be gluten-free, and makes a powerful thickening agent. 1 teaspoon will thicken about 1 cup liquid and create a clear, glistening, shiny sauce or pudding. In the past, arrowroot biscuits were made for babies because of their ease in digestion for delicate stomachs. It's expensive in the grocery store, being sold only where spices are. Best you get it at a health food store, where it can often be found in 1 pound packages.