Yesterday for dinner we had lima beans, sweet potato chips (thinly slice a sweet potato, toss in 2 Tbsp. Coconut Oil, place in a single layer on a cookie sheet, top with red pepper, black pepper, garlic powder and salt, cook on 400 for 20 minutes), and BBQ Meatballs. And yes, I made the recipe up all on my own! Here's the thing. All of these recipes include ketchup and worchestershire sauce in their ingredients, which are chock full of corn syrup and sugar. SO...here's the flab-off recipe. Loved by mommy, daddy, and Elliot! This one's a winner for us. Hope you enjoy it too!
1 cup tomato puree
2 Tbsp. honey
2 Tbsp. soy sauce
½ cup apple cider vinegar
1 tsp. ground mustard
1/2 tsp. pepper
1 clove garlic, minced
1 small onion, minced
1 lb ground beef (grass-fed)
½ cup milk
2 stalks of celery, finely chopped (about 1/3 cup)
¼ cup pecans
¼ cup almonds
¼ cup ground flaxseed
¼ cup coconut
Combine BBQ Sauce ingredients in a large saucepan and mix together. Start simmering on low, while you prepare the meatballs.
Preheat oven to 350 degrees. Combine ground beef, milk, egg and celery in a medium bowl.
Combine pecans, almonds, flaxseed, and coconut in a food processor and process until mixture is at least coarsely ground.
Knead nut mixture into beef mixture. Roll into small balls and place on a cookie sheet.
Bake for 15-20 minutes.
Combine meatballs with BBQ sauce in saucepan.
Cover and let simmer for 30 minutes.