Hannah and I like to have our foods remind us of the olden days of no restrictions. "Remind" is the key word in that sentence. We are grateful for waning memories to aid us in the enjoyment of foods that have morphed a long way from their original.
One food that has changed little in flavor and texture since discovering our allergies and sensitivities are sweet and sour meatballs. It is a happy meal when this is on the table.
- Sweet & Sour Meatball Morph -
1 lb. ground bison
1/3 c. coconut milk
1 T. coconut flour
1 tsp. salt
1/2 tsp. Worcestershire sauce (I make my own to be allergy free)
minced onion
Mix gently and form into small meatballs. Fry in oil until well browned. Transfer to a baking dish.
1/4 c. honey
1 T. arrowroot starch
1/2 juice from can of pineapple tidbits
1/3 c. apple cider vinegar
1 T. coconut aminos
Mix sauce and pour over meatballs.
1/4 can pineapple tidbits
Top meatballs with pineapple. Bake until warm and bubbling in center. Add boiling water if sauce is too thick.
Serve over rice. Or eat as is with a good helping of veggies on the side for you AIP'ers (autoimmune protocol).
Note: We like to make a double batch to add to the freezer stash of easy meals and protein snacks.
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