Hawaiian Meatballs with Peppers and Broccoli
Featured Flavor
Island Sunrise
Feeds
4 people
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Sweet, tangy, savory, and loaded with feel-good ingredients, these Hawaiian Meatballs with Peppers and Broccoli are the kind of dinner that makes weeknights feel a little less predictable. Juicy beef meatballs bake right in a sticky pineapple-kissed sauce with tender bell peppers and broccoli, giving you big takeout-style flavor without the mystery ingred...
Ingredients
Instructions
Make the sauce
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In a small mixing bowl, stir together the coconut sugar, ketchup, apple cider vinegar, coconut amino, and pineapple juice until it forms a thin syrup. Set aside.
Make the meatballs
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Preheat the oven to 425℉. Spray a 9 x 13 baking dish with avocado oil to prevent sticking. In a large bowl, combine the ground beef, almond flour, egg, broth, and Island Sunrise. Mix well with a dough whisk or wooden spoon.
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Using a small ice cream scooper, scoop out as many meatballs as you can (12-16), depending on the size of your scoop. Place the meatballs in the baking dish. Sprinkle the bell pepper chunks around the meat balls.
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Pour the sauce evenly over the meatballs and bell peppers. Place in the oven and bake them for 20 minutes. After 20 minutes, add the broccoli florets and toss everything together to coat the broccoli in the sauce. Sprinkle the broccoli with a pinch of sea salt.
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Bake for another 10 minutes or until the meatballs are fully cooked and the broccoli is tender.
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Serve alone, over brown rice, or rice noodles.
