These are SO good! I was thrilled to find chili sauce made with agave nectar, Organicville brand. You can find the sauce at Vitamin Cottage and Sprouts. Alternative is Primal Kitchen unsweetened Ketchup found at Vitamin Cottage; (2)-11.3 ounce jars, one Spicy the other regular. I do not brown my meatballs in the skillet but instead bake them in the oven. A lot less work. Serve as an appetizer or as your main protein.
Ingredients for meatballs:
- 1 pound ground round 90% lean
- 1 pound hot Italian sausage (love Boulder Sausage)
- 2 slice bread, cubed ( I used the gluten-free sandwich bread )
- 1/2 cup chili sauce (Organicville) or Primal Kitchen unsweetened Ketchup
- 2 eggs, beaten
- 1 large shallot, minced
- 1/4 teaspoon garlic powder
- salt to taste
Directions:
In a large mixing bowl, combine the bread cubes, chili sauce, eggs, shallot, garlic powder and salt. Add the ground beef and sausage and mix well. Easiest to use your hands.
Shape into meatballs and place on a parchment lined baking sheet. Bake at 350-degrees for 15-20 minutes.
Ingredients for chili sauce:
- 2 cups chili sauce (Organicville) or Primal Kitchen unsweetened ketchup (if using this add 1 tablespoon agave nectar
- 1/2 cup minced shallots
- 2 cloves garlic, minced
- 3 tablespoons vinegar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon hot sauce
Directions:
Combine all the above ingredients in a large sauce pan and simmer 10 minutes. I like to add the meatballs to the sauce and simmer gently for 15 minutes.
Naturally freezes beautifully.
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