Instructions

1. Using your hands, mix together ground beef, almond flour, garlic, salt and pepper in a large bowl until combined, being careful to not over-mix.
2. Roll into 1-2-inch meatballs and gently place into the slow cooker. Cover the entire bottom of the slow cooker with formed meatballs, placing each meatball next to the others. Slightly touching is fine, but do not jam them in tightly.
3. Once the bottom of the slow cooker is covered, add another layer of meatballs on top, slightly staggering the top layer by gently placing the formed meatballs between the meatballs on the bottom layer until all of the meat has been rolled into meatballs. Add the onion and pepper to the slow cooker.
4. Next, combine pineapple juice, honey, white wine vinegar, ketchup and garlic powder. Mix well and then pour over the meatballs. Cover and cook for 4 hours on low or 2-2.5 hours on high. 30 minutes before serving, add the pineapple chunks and cover for the remaining cook time.
5. Once finished, use a slotted spoon to transfer the meatballs, pineapple and vegetables to a serving dish. Turn the slow cooker to high and thicken the sauce by dissolving 1 tbsp arrowroot in 1 tbsp water and pouring it into the slow cooker.
6. Stir into the sauce and allow a few minutes for the sauce to thicken and then pour it over the meatballs. Top with sesame seeds and green onions. Serve over cauliflower rice.