Paleo, gluten-free, sweet & tangy BBQ meatballs |
Paleo BBQ Sauce
2 cloves of garlic, minced
1/2 medium-large sweet onion, minced
2 TBS coconut oil
24 ounces organic (no sugar added) spaghetti sauce (tomato puree, diced tomatoes, spices & veggies)
2 TBS maple syrup
2 TBS honey
1.5 TBS Braggs or Coconut Aminos
1 TBS paprika
1/4 tsp cinnamon
Saute garlic and onion in grapeseed oil in a sauce pan until softened. Add remaining ingredients. Bring to boil, stir often, lower heat and simmer at low heat for 20-30 minutes.
Paleo/Gluten-free Meatballs
1 lb grass-fed ground beef
2-3 TBS flax meal (or coconut flour)
1 large free-ranged egg
Italian seasonings, salt, pepper, garlic powder and onion powder (season to your liking, I use around anything from a dash to 1/2 tsp for each spice)
Mix all ingredients together in a bowl. Roll into golf ball size meatballs. Place on parchment paper and bake at 350 degrees F until cooked through. Add meatballs to BBQ sauce in saute pan and simmer at low heat for an additional 15 minutes. Serve with sauce. Yields about 26-30 meatballs.