Barbecue Meatballs
, Makes about 25 meatballs
Pan-browned beef or turkey meatballs with sautéed onion and garlic, simmered in a tangy coconut aminos barbecue sauce.
| 15 ml cooking fat (for the onion & garlic) | Sauté onion & garlic 3 min | Mix with beef, egg & seasonings | Roll into 2-inch meatballs | Brown on all sides, 3 min per side | Pour over, cover, simmer 5 min |
| 1/2 white or yellow onion, finely diced | |||||
| 1 tbsp garlic, minced | |||||
| 900 g lean ground beef or turkey | |||||
| 20 g parsley, chopped | |||||
| 1 egg | |||||
| 1 tsp chili powder | |||||
| 1 tsp onion powder | |||||
| 1 1/2 tsp salt | |||||
| 1/2 tsp pepper | |||||
| 15 ml cooking fat (for browning the meatballs) | |||||
| 240 g ketchup (compliant if Whole30) | Stir together sauce until smooth | ||||
| 180 ml coconut aminos | |||||
| 1 tsp apple cider vinegar | |||||
| 1 tsp garlic, minced (for the sauce) | |||||
| 2 tsp chili powder (for the sauce) | |||||
| 1 1/2 tsp ground mustard | |||||
| 1 tsp salt (for the sauce) | |||||
| 1/4 tsp garlic powder |
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