February 25, 2022

Sticky Garlic Meatballs

These meatballs remind me of the classic dish served at get-togethers and potlucks made from grape jelly and ketchup. Except these are so much tastier and not full of sugar. If you are on a round of Whole30, be sure to check the label of your apricot jam and purchase one that is sweetened with fruit juice. I’ve found compatible jam on Thrive Market, TJ Maxx, Whole Foods, and Kroger.

This dish would also make a great appetizer during football season. Use a spring-loaded cookie dough scoop to form smaller meatballs and cut your cooking time in half if you want to prepare them this way.

Sticky Garlic Meatballs

These meatballs are Whole30 and Paleo compatible and can be served as a main dish or appetizer. They are so flavorful and delicious.



  • 1 lb ground beef
  • 1/2 small yellow onion, minced
  • 5 garlic cloves, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 egg (omit on AIP)
  • 1/4 C rice vinegar
  • 3 T coconut aminos
  • 1/2 C apricot jam
  1. In a small bowl, add the ground beef, onion, 3 minced garlic cloves, sea salt, pepper, and egg.
  2. Thoroughly mix everything until the ingredients are fully combined. Use a spring-loaded ice cream scoop to form balls with the ground beef mixture.
  3. To bake the meatballs in the oven, preheat the oven to 400 degrees. Place the meatballs on a parchment-lined sheet pan and bake for 17-20 minutes.
  4. To bake the meatballs in an air fryer, place the meatballs in the basket and cook at 370 degrees for 8-10 minutes.
  5. While the meatballs cook, add the rice vinegar, coconut aminos, apricot jam, and 2 minced garlic cloves to a medium sauté pan on medium-low heat.
  6. Bring the mixture to a simmer and reduce the mixture to 1-2 minutes. It should be thick when it’s done. Remove the pan from the heat.
  7. When the meatballs are fully cooked, add them to the sauté pan and toss them in the sauce. Enjoy!


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