Paleo Meatballs with Cranberry Chili Sauce
These paleo meatballs with cranberry chili sauce are the perfect appetizer for the holidays. They can be made ahead of time in the slow cooker and kept warm for the whole night.
Ingredients
FOR THE MEATBALLS
- 3 lbs ground beef
- 3 eggs
- ¾ cup almond flour
- 3 tbsp Italian seasoning
- 1 tbsp salt
FOR THE CRANBERRY SAUCE
- 12 ounces cranberries, frozen or fresh
- ½ cup orange juice
- ¼ cup honey
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 for the cranberry sauce into a medium-size saucepan and bring to a boil.
- Reduce heat and let simmer for 5-10 minutes, stirring often. Remove from heat.
- 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.
Video
Nutrition
Calories: 260kcal, Carbohydrates: 15g, Protein: 14g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 525mg, Potassium: 241mg, Fiber: 2g, Sugar: 12g, Vitamin A: 130IU, Vitamin C: 6mg, Calcium: 42mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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