Paleo Coconut Meatballs with Polynesian Sauce {Whole30}

There are some recipes that you see and you just know “I need to make that, stat.”  For me, this was one of those.  The coconut “breading” and fruity Polynesian dipping sauce make these so much more than your typical meatball, and I just love the sweet and savory effect.  While I made a batch of these as my lunch for the week, they would also be great hor d’oeuvres for a party.  With their tropical twist, they’d be right at home at a luau!

Paleo Coconut Meatballs with Polynesian Sauce

Adapted from Paleo Fondue

Ingredients:

For the Meatballs

• 1 lb of Ground Beef
• 1 lb of Ground Pork
• 2 Eggs
• Carrots, finely chopped (about ¼ cup worth)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• ¼ cup of coconut aminos
• 2 Tsp of red pepper flakes
• 1¾-2 cups unsweetened shredded coconut
• ½ cup of Polyneisan sauce (recipe below)
• 1 tsp salt
• 1 tsp black pepper

For the Polynesian Sauce

• *1 can peaches, drained (make sure there are no sugars or funny stuff added)
• 20 oz can pineapple, drained
• ¼ cup of coconut aminos
• 1 garlic clove
• 1 teaspoon of grated fresh ginger
• 3 Tbsp date paste (feel free to substitute honey or agave if not Whole30)

*The original recipe called for four ripe apricots.  I could not find fresh apricots this time of year for the life of me, but if you can you should feel free to use them!

Instructions:

The meatballs are dredged with Polynesian sauce, coated in toasted coconut, and baked.  It is efficient to start making the sauce and toast the coconut, then prepare the meatballs as the sauce simmers.

For the Sauce:

1. Add all of the sauce ingredients to the food processor and puree until they become nice and smooth.  Transfer the puree to a saucepan and simmer on low for about 15 minutes with an occasional stir.
2. Remove about ¾ cup worth of the Polynesian sauce into the bowl and reserve for the meatballs.  You may chill this portion while preparing the meatballs.

For the Meatballs:

1. Preheat the oven to 375F.  Toast the coconut flakes on a non stick pan at medium low heat until they are golden, stirring often to prevent over browning. Remove from heat and set aside in a bowl.  About 1.5 cups of toasted coconut are needed to coat the raw meatballs, the rest are sprinkled on top after baking.
2. In a separate large bowl, combine the pork and beef, carrots, onion, garlic, salt, pepper, coconut aminos, red pepper flakes, and eggs in a large bowl. Mix with your hands.
3. Arrange 1.5 cups of the toasted coconut flakes, Polynesian sauce, and meat mixture in an assembly line.

   

4. Scoop out about one heaping tablespoon (about 45 grams) of the meat mixture and roll into ball.  Dredge the raw meat ball into the Polynesian sauce and then lightly coat with the toasted coconut flakes.  Arrange coated balls on a greased baking sheet.

   

5. Bake at 375F for 25-30 minutes.  When done, you may add the extra coconut flakes and make it look pretty.  Serve with Polynesian sauce and enjoy!

Makes about 28 meatballs

Johanna