These sassy, savory meatballs are the perfect appetizer for barbecues, tailgating parties and potlucks. In fact, I get a lot of compliments on how amazing the sauce is; you can even use it with cocktail wieners (simple follow the process for steeping the wieners in the sauce instead of the meatballs)!
Loaded with flavor, this recipe is gluten free, sugar free and dairy free, so you’ll please the palate and wow friends and family with food that doesn’t even taste like it’s good for you. Imagine that.
Instructions are included for crock pot and for stove top, and meatballs are cooked ahead of time for ease and because the meat behaves nicely in the sauce this way.
Easy Barbecue Meatballs
For the meatballs:
1 lb ground beef
1 large egg
1/4 cup flax seed meal
1 tsp salt
1 tsp parsley
1/4 tsp garlic powder
1/2 tsp pepper
For the sauce:
1/2 cup sugar free ketchup
1 tbsp Worcestershire sauce
3 tbsp brown sugar replacement
1/2 cup water
1/2 cup chopped sweet yellow onion
Preheat oven to 350 degrees Fahrenheit.
Form meat mixture into walnut-sized balls and place in a baking pan with sides.
Bake for 20 minutes. Move meatballs to a shallow frying large enough to accommodate the meatballs or crock pot. Combine sauce ingredients in bowl. Pour over meatballs. Simmer over medium low heat on the stove for 30 minutes, stirring every 10 minutes; or if using a crock pot, set to low for an hour, and then low until serving, at least 2 hour ahead of time.
Keep meatballs covered to retain sauce. Serve warm with toothpicks for easy serving.
Makes about 36 meatballs, or 9 servings.
Per 4 meatballs: 90 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 11 g Protein; 4 g Fat