A sweet and spicy 30 minute meal that can is low calorie, low carb, gluten free and paleo approved 🙂

Ingredients:

For the Meatballs:

• 1 Lb. Grass-fed Beef (I bought mine from Costco)
• 1 Organic, Cage-Free Egg
• 1/4  cup Bob’s Red Mill Almond Flour
• 2-3 tsp Salt
• 1 Tbsp Minced Garlic
• 1/4 tsp Cinnamon
• 6-8 tsp McCormick Perfect Pinch Cajun Seasoning
• 1 tsp Pure Via Natural Sweetener

 

For the Sauce:

• 1/2 cup Coconut Secret Raw Organic Vegan Coconut Aminos
• 1/2 cup Water
• 4 Tbsp Freshly Chopped Ginger
• 1 Orange (For Zest and yes, IT’S TOTALLY WORTH IT!)
• 1-2 tsp Minced Habanero Pepper (Optional, I thought it gave the sauce a nice kick)
• 1/2 cup Orange Juice
• 1/2 cup Rice Vinegar
• 2 Tbsp Worcestshire Sauce
• 4 tsp Organic Dijon Mustard (I bought one from Publix)
• 1/4 tsp All Spice
• 1/2 cup Pure Via Natural Sweetener (or Honey)
• 1 tsp Arrowroot Powder

 

Instructions:

For the Meatballs:

• Spray baking sheet and set oven to 350.
• Combined all the ingredients for the meatballs in a medium mixing bowl.
• Form them into 12 1-1.5 inch meatballs.
• Bake for 13-15 minutes.

 

For the Sauce:

• Combine the Coconut Aminos, Water, Ginger, Habaneros, Orange Zest, Orange Juice, Rice Vinegar, Worcestershire Sauce and Dijon Mustard in a medium sauce pan.
• Set the burner to medium-high heat and bring the mixture to a boil.
• Simmer for 10-12 minutes.
• Strain the sauce into a bowl to remove the pieces of Habanero, Orange Zest and Ginger.
• Add the sauce back into the  saucepan and add in the All Spice, Sweetener, and Arrowroot Powder.
• Whisk it until it is smooth.
• Simmer for another 8-10 minutes until it begins to thicken.
• Taste and adjust the seasoning as you see fit.

 

I added the meatballs over brown rice and added organic broccoli (the frozen kind) with orange zest to top it off.

 

What are you cooking up? 🙂