Sweet and Sour Meatballs

The Fiancé requested that the next time I make these I double the sauce. I served them with Roasted Cauliflower, but they would probably be even better with Cauliflower Fried "Rice". (Shredded cauliflower fried in coconut oil)

We had these for dinner, but they would also make a great appetizer.

For the Balls:
1 lb grass-fed ground beef
1/4 cup onion, finely chopped
1 clove garlic, crushed
2 tbsp sesame seeds
1 tsp sesame oil, the Asian condiment type
1 tsp fish sauce
1 egg, from pastured chickens
coconut oil

For the Sauce:
1/3 cup Homemade Ketchup
1 tbsp white wine vinegar
2 tbsp unpasteurized honey
1/2 tsp sambal oelek, optional

Put all of the ingredients for the meatballs into a bowl. Mix well with your hands, kneading them for a bit, and then form 1" balls.

Heat a tbsp or so of coconut oil in a large frying pan over med-low heat. Add the balls and cook. Turn as one side cooks to get them evenly browned. Add more coconut oil if needed.

While the balls are cooking, mix together the ingredients for the sauce. Double the recipe if you like things saucier.

When the balls are cooked, put them in a serving dish, discarding cooking juices, and pour the sauce over them. Toss gently to coat with sauce. Serve.