1 1/2 lb ground elk or beef
1/3 c onion, minced (I just throw in a small handful of onion flakes)
1 1/2 tsp salt
1/4 c milk
2/3 c almond flour
1/4 tsp ground ginger
Preheat oven to 350 degrees. Mix together ingredients. Form into 1″ balls. Line a baking sheet with foil. Bake meatballs for 20 minutes or until browned.
While meatballs are baking, combine sauce ingredients:
2 T cornstarch
3/4 c coconut sugar
2 T white vinegar
1 T liquid aminos (soy sauce substitute without gluten or all the sodium)
1 can (19 oz.) pineapple tidbits
Cook sauce in a large pot until it thickens. Add cooked, drained (I don’t have to drain the elk because there is no fat, but you’ll want to drain if using beef) meatballs.
Serve over rice.