Sauce:

• 1 Tbsp. arrowroot or 1/2 tsp. Gluccie
• 1 cup Brown Swerve 
• 1-20 ounce can of pineapple in 100% juice (avoid the kinds with syrup)
• 1 cup water
• 2/3 cup of apple cider vinegar 
• 2 Tbsp. soy sauce or Braggs amino acids 

Combine the above ingredients well (do not include the juice from the pineapple) and heat on the stove for 5 to 6 minutes until thickened. Add to your crockpot along with:

• 2 sliced-up peppers of any color
• optional: 1 cup frozen cherries

Meatballs: 

• 3 pounds of ground beef (could do part ground pork)
• 1 cup of THM Baking Blend
• 2 eggs
• 1/2 tsp. ginger (can use freshly grated ginger, if desired)
• 1 onion
• 1/2 cup of almond milk or half-and-half 
• 3 tsp. mineral salt

Combine all ingredients except the beef in a food processor until well combined and the onions are chopped small. Add ground meat and mixed-up ingredients to a large bowl and combine well. Scoop into balls of a couple of tablespoons each. I like to cook mine in a mini muffin pan. Or you can just put them on a baking sheet on parchment. Bake at 375° for 20 to 30 minutes until cooked.

Put the cooked meatballs in the crockpot with the sauce and give them a good stir. (Gently so you don’t break up the meatballs.) Let them cook on low for three hours.

Using egg whites rather than whole eggs, almond milk instead of half and

half plus drain off the fat when they come out of the oven (or use 96% 

lean ground beef), they could be an E. As written, they’re a crossover

enJOY!