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PALEO MEATBALLS WITH CRANBERRY CHILI SAUCE

Laura Ascher
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American

Ingredients
 

FOR THE MEATBALLS

  • 3 lbs ground beef
  • 3 eggs
  • ¾ cup almond flour
  • 3 tbsp Italian seasoning
  • 1 tbsp salt
  • 1 drop black pepper essential oil

FOR THE CRANBERRY SAUCE

  • 12 ounces cranberries frozen or fresh
  • ½ cup orange juice
  • ¼ cup honey
  • 3-6 drops wild orange essential oil

FOR THE CHILI SAUCE

  • 28 ounce can of crushed tomatoes
  • ½ cup honey
  • ½ cup vinegar
  • 1 tsp garlic
  • 1 tsp red hot pepper flakes
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 2 tsp chili powder

Instructions
 

  • Combine all the ingredients for the meatballs in a medium size bowl.
  • Roll the meat into a ball using about 2 tablespoons of the mixture per ball.
  • Line the meatballs on a prepare baking dish. Bake at 400 degrees for 20 minutes or until meat is cooked through.
  • While the meatballs are baking, add all the ingredients (expect the essential oil) for the cranberry sauce into a medium size sauce pan and bring to a boil.
  • Reduce heat and let simmer for 5-10 minutes, stirring often. Remove from heat and add in wild orange essential oil.
  • Pour the cranberry mixture into a blender and blend until smooth.
  • Mix all the ingredients for the chili sauce in a medium size mixing bowl. Stir until well combined. 
  • When the meatballs are done pour both sauces over them. If you are bringing this to a party you can put this in a crockpot to keep it warm all night.
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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.