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Sweet and Sour Meatballs

I had some sprouted wheat bread left over that I didn’t feel like freezing again and it was a light grain day in Phase 3 of the Fast Metabolism Diet we are doing. So I decided it was a good excuse to run the bread through the blender and add the crumbs to some meatballs. Ground beef on its own is just … tough … and not at all moist for patties and meatballs.¬†

Sweet and Sour Meatballs
Sweet and Sour Meatballs
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Zingy meatballs served with a generous helping of vegetables. Compatible with Phase 3 of the Fast Metabolism Diet. Freezes well if you want to save some for future meals.
Servings Prep Time
6 people 1 hour
Cook Time
45 minutes
Servings Prep Time
6 people 1 hour
Cook Time
45 minutes
Sweet and Sour Meatballs
Sweet and Sour Meatballs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Zingy meatballs served with a generous helping of vegetables. Compatible with Phase 3 of the Fast Metabolism Diet. Freezes well if you want to save some for future meals.
Servings Prep Time
6 people 1 hour
Cook Time
45 minutes
Servings Prep Time
6 people 1 hour
Cook Time
45 minutes
Ingredients
Sauce
Garnish and veg
Servings: people
Units:
Instructions
Meatballs
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix ground beef, bread crumbs, eggs, mustard, salt, and pepper together in a large bowl until barely combined. Don't overwork the mixture.
  3. Form into balls approx 2-3 inches across and place on a baking sheet lined with parchment paper.
  4. Bake until brown and thermometer reads centre temperature of meatballs above 175 degrees Fahrenheit.
Sauce
  1. Put vinegar, tomatoes, stevia, lemon juice, and sesame seeds in a small bowl. Whisk together and set aside.
Garnish
  1. Take the time while your meatballs are baking to sauté your onions over medium heat in the olive oil.
  2. Line a large serving dish with a bed of cooked onions and set aside.
  3. When the meatballs are done, let them sit on paper towel for a minute to absorb excess grease.
  4. Add them to a large bowl with the julienned peppers and then gently toss them in your sauce until evenly coated.
  5. Place coated meatballs, peppers, and sauce in the middle of the bed of onions. Sprinkle chopped green pepper on top and serve.
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