Meat Balls with Honey BBQ Sauce

Gluten-Free, Dairy-Free,

Do you ever miss those yummy, sauce soaked meatballs that sit bubbling in crock-pots at every office and Tupperware party? I know I do.

When I went gluten-free my arteries were thankful that I could no longer indulge in those delicious little heart attack balls.  But that was then, now I make my own party meatballs that are not only gluten-free but considerably lower in fat as well. This recipe is a crowd pleaser so you might want to double the recipe.

Yield:  About 24 meat balls

NOTE: Be sure to start the sauce first.

Gluten-Free Honey BBQ Sauce:

• 1 cup water
• 2 cups gluten-free beef broth
• .25 cup apple cider vinegar
• 6 Tbs honey
• 2 Tbs agave nectar
• 3 tsp ground black pepper
• 1 Tbs onion powder
• 3 tsp mustard powder
• 1 Tbs Worcestershire sauce
• 1 Tbs Liquid Smoke
• 2 cups gluten-free ketchup

Combine all of the ingredients in a large sauce pan, bring to a boil for 3-minutes or so, stirring constantly. Reduce heat to simmer and cook uncovered, stirring every 10 or 20-mins, for at least 1-hour.

While the sauce is cooking ...

Gluten-Free Party Meatballs:

• Preheat the oven to 400°F
• Oil a large roasting pan with rosemary olive oil
• 1 pound ground beef
• 1 pound ground turkey
• 1 cup gluten-free oat flour (sift first)
• 1 egg
• 2 small yellow onions, minced
• 1 1/4 tsp sea salt or kosher salt
• 1 tsp ground black pepper
• 1 cup milk (cow, soy, almond, rice, goat, canned, fresh, powder turned into milk ... whatever works for you)
• 6 slices of gluten-free bacon, chopped (optional)
  • Dump the beef, turkey, oat flour, and onion into the bowl of a stand mixer, or a large mixing bowl.
  • In a separate bowl whisk the egg, salt, pepper and milk together until well combined.
  • Gradually add the egg mixture to the meat while blending. Continue mixing until well combined.
  • Scoop out a tablespoon of meat mixture and form into balls, placing each ball in the oiled & seasoned roasting pan.
  • Top each meatball with a piece of the chopped bacon
  • Toss the pan in the oven for about 45 minutes

 


Remember to keep an eye on your sauce and stir every 10 or 20 min.


If you are serving the meatballs the same day:

Pour the sauce into a crock-pot and then gently add the meatballs. Set the crock-pot temp/timer based on when you want to begin eating the meatballs. I.E. If I have 4-hours or less before chow time I set my crock-pot to high. 4 to 6-hours I set it to medium, and 6 to 8-hours I set it to low.


Please note: all crock-pots are different and might require a different approach.


If you are serving the meatballs within the next 48 hours:

Let the sauce and meatballs cool to room temperature, combine them, and then refrigerate. The day you plan to serve them, just stick em in the crock-pot on low for 6 to 8-hours prior to serving.


If you are planning to freeze for later use: be sure to let the sauce and meatballs cool completely before combining and freezing. Let thaw in the refrigerator prior to placing in a crock-pot on low for 6 to 8-hours.