Step 1

Soak dates in the hot water (it should be almost boiling) for 2 minutes. Pour the water and dates in a food processor or high speed blender along with the other sauce ingredients, leaving out the tapioca or arrowroot for now.

Step 2

Blend until smooth (or mostly smooth), then pulse in the tapioca starch to blend, set sauce aside.

Step 3

In a large bowl, combine all meatball ingredients except for green onions, and mix well with your hands.

Step 4

Heat a 12” heavy, deep skillet (nonstick is easier, or a well-seasoned cast iron) over medium high heat and add coconut oil.

Step 5

Using wet hands to prevent sticking, roll meatball mixture into 1 1/2” balls and place in hot skillet (you’ll make about brown meatballs turning with a spoon just once or twice. You won’t cook them through just yet.

Step 6

Once outsides are browned, pour the sauce into skillet over the meatballs and lower heat to medium. Simmer meatballs in the sauce for 8 mins or until sauce is thickened and meatballs are cooked through. Turn meatballs a few times to evenly coat with sauce as they cook. Sauce will thicken more as it cools after cooking.

Step 7

Sprinkle green onions all over meatballs and sauce and serve over cauliflower rice, roasted broccoli or any veggies you like. Enjoy!