This one is great to throw together on a weekend around lunch time and leave cooking all afternoon for dinner. It is also a popular potluck dish, and makes plenty of servings for just such an occasion…or make it for yourself and have lots of extra for lunches. Best of all, you can adjust the both the meatballs and the sauce with other “Asian” ingredients to increase the variety of this meal just about any way you want.
- 2 lbs ground elk or grassfed beef
- 1 lbs bulk breakfast sausage
- 3 eggs
- 1/4 yellow onion, minced
- 2 stalks celery, minced
- 1/4 cup coconut flour
- 2 tsp garlic powder
- 1 tsp dried oregano or marjoram
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 2 cans pineapple chunks with juice (8 oz each)
- 1/3 cup apple cider vinegar
- 1 tbsp honey
- 1 tbsp tamari (wheat free soy sauce)
- 1 tbsp sake
- 1 inch fresh ginger root, minced (not pictured)
- 1/2 tsp dark sesame oil
- 2 tbsp arrowroot powder
- 1 green bell pepper, cut into 1″ chunks
In a very large mixing bowl, combine the burger, sausage, onion, celery, eggs, coconut flour and seasonings. Mix well with your hands – get both hands in there and mash and knead and massage to make sure everything is well mixed. Pretend you’re a kid again, making mud pies with your hands. When everything is well mixed, roll into golf-ball sized meatballs and collect on a plate.
Melt a few tablespoons of coconut oil in a large heavy pan on medium heat. Working in batches, brown the meat balls all over in the coconut oil. Transfer to a crock pot as each batch is completed, and add coconut oil to the pan as needed to keep from sticking.
Combine all of the sauce ingredients except the green pepper and arrowroot powder in a small saucepan. Heat on low heat until it just starts to simmer. Combine the arrowroot powder with 1/4 cup of water and whisk together, then add to the saucepan. Stir to combine, then return to a simmer for about 5 minutes to thicken.
Pour the sauce over the meatballs in the crock pot, making sure to drizzle over all of the meatballs. Place the lid on the crock pot and cook on high for at least 2 hours, or on low for at least 4 hours.
About 30 minutes before serving, add the bell peppers and stir to mix in well. If the sauce seems a bit thin, you can mix up another 2 tbsp arrowroot with 1/4 cup water and mix in as well. Serve up, making sure to get some pineapple and peppers on the plate, and sauce over top of it all.