Sweet and Sour Meatballs over Cabbage, a modern take on stuffed cabbage (dairy free, gluten free, nightshade free, paleo, soy free)
Prep time
Cook time
Total time
Recipe type: Main
Serves: serves 8
  • Sweet and Sour Sauce:
  • 3 cups Marinara Sauce (recipe linked in the post)
  • 1 cup chicken broth
  • 1½ cups pure passion fruit juice, or pineapple
  • ½ cup coconut amino
  • ¼ cup raw honey or coconut nectar
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons dijon mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon pink Himalayan salt or kosher salt
  • Meatballs:
  • *Makes 45 1½-inch round meatballs
  • 2½ pounds organic ground turkey, chicken, or pork
  • 1 pound organic grass-fed ground beef
  • 1 medium onion, quartered
  • 3 cloves garlic
  • ¼ cup pumpkin or sweet potato puree, OR 2 eggs
  • 1 tablespoon avocado oil
  • 1 tablespoon cold-pressed sesame oil
  • 2 small onions, quartered
  • 3 tablespoons coconut flour
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground ginger
  • 1 teaspoon crushed black pepper
  • Sautéed Cabbage:
  • 1 head green cabbage
  • 5 cloves garlic, optional
  • 3-4 tablespoons avocado oil
  • salt and crushed black pepper to taste
  • chopped parsley
  1. Preheat oven temperature to 350 degrees F. Prepare rimmed baking sheet lined with parchment paper.
  2. Add onion to a food processor and pulse until minced, then add remaining meatball ingredients and pulse until ingredients are fully combined and looks like a paste. Using a small ice cream scooper or grab golf ball sized meat mixture to make meatballs and transfer onto parchment lined baking sheet. Gently press to shape any loose meatballs. Space them evenly about an inch apart. Bake for 10-12 minutes (it will cook further in the sauce).
  3. Meanwhile, prepare the sweet and sour sauce. Set a pot (large enough not to splatter) on medium-high heat then add marinara sauce, chicken broth, passion fruit juice, and coconut amino, bring to a boil. When boiling, add honey, apple cider vinegar, dijon mustard, ground ginger, and salt. Reduce heat to medium. When the meatballs are ready, add them to the sauce (discard the liquid remaining) and continue to cook another 20 minutes, covered.
  4. While the sauce is simmering cut cabbage into thin strips, as desired. Heat a large skillet then add oil and garlic when hot. Sauté for a minute, until lightly browned then add sliced cabbage, stirring occasionally for 2-3 minutes. Add 2-3 tablespoons of water, stir cabbage, then cover and turn off heat until ready to serve.
  5. Make ahead:
  6. The sauce and meatballs can be made up to 3 days in advance. If using pineapple juice in the sauce, do not add to the sauce. Store them separately to prevent the pineapple enzymes from breaking down the meat. Before serving: combine and reheat on low heat.
  7. For freezing ahead: Cool sauce and meatballs completely (should not be even the slightest warm) then store each separately, in an airtight freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight, then transfer into a pot and reheat on the stove at low heat or in a 300 degree F oven for 20-30 minutes, until heated through.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/sweet-and-sour-meatballs-over-cabbage-a-modern-take-on-stuffed-cabbage-dairy-free-gluten-free-nightshade-free-paleo-friendly-soy-free/