Sweet Chili Meatballs

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 pounds lean ground beef
  • sea salt and freshly ground black pepper to taste
  • 2 large eggs beaten
  • 2 tablespoons coconut flour
  • 2 tablespoons honey
  • 1 chipotle chili pepper seeded and minced
  • 1 tablespoon chili powder
  • 2 cloves garlic minced
  • 2 tablespoons coconut aminos
  • 1/4 cup low sodium beef broth or use homemade
  • 2 tablespoons arrowroot
  • 1 tablespoon coconut oil


  • In a large bowl, thoroughly combine first 4 ingredients (beef through coconut flour); form mixture into meatballs.
  • Prepare sauce: In a medium bowl, combine next 7 ingredients (honey through arrowroot powder); set aside.
  • Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat until hot. Add meatballs; cook for 5 minutes per side or until browned then pour sauce over the top. Reduce skillet heat to low, cover and simmer for 10 to 15 minutes or until meatballs are cooked through and sauce has thickened.


SERVING SUGGESTION: Serve over zucchini “noodles” (julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp). Add a big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 501 Calories; 34g Fat; 35g Protein; 12g Carbohydrate; 1g Dietary Fiber; 178mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 0 Vegetable; 4 Fat.
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