Paleo Party Meatballs

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You know those meatballs, right? The sauce is made with store bought chili sauce and cranberry sauce. You simply throw a bag of frozen meatballs into a slow cooker along with the sauces and wait for the party meatball magic happen.

Since we’re hosting a simple {who am I trying to kid?} Thanksgiving feast this year, I was thinking of other meats to serve alongside the turkey. Then I remembered the party meatballs… “I must paleofy them!

Paleo Party Meatballs

Ah, but I wanted to AIP paleofy them. Making the meatballs was simple enough. I don’t add eggs to my meatballs anyway, just plenty of seasoning and they don’t fall apart. Now for the sauce, I wouldn’t be able to use a chili sauce… or tomato sauce for that matter. I figured the ginger in my cranberry sauce would lend its spice, the cranberries would bring their tartness, and the barbecue sauce would add an unexpected layer of smoky yumminess.

Paleo Party Meatballs

Now, you can see how two most recent recipes cleared the path for the experimentation and creation of this recipe:

I used: #60 cookie scoop, it measures 9/16 oz or 1 TB. It is perfect for consistently sized meatballs!

Paleo Party Meatballs

** Add this Paleo Party Meatballs recipe to your cookbook on Key Ingredient!

Paleo Party Meatballs
Author: 
Recipe type: Entree, Appetizer
Cuisine: Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Everyone knows the well-known "party meatballs" recipe. Well, not only did I make it paleo-friendly, but I managed to make it autoimmune protocol paleo-friendly as well! No nightshades!
Ingredients
  • 1.15 lb grassfed ground beef
  • ½ tsp organic sage
  • ½ tsp organic turmeric
  • ½ tsp organic garlic powder
  • ½ tsp organic thyme
  • ½ tsp sea salt of choice
  • ½ cup Ginger Pear Cranberry Sauce
  • ½ cup Smoked Cherry Barbecue Sauce
Instructions
  1. Preheat the oven to 350° F. Line a half sheet pan with parchment paper and set aside.
  2. In a medium bowl, thoroughly mix the ground beef with the seasonings. Do not over mix.
  3. Scoop out the mixture using a #60 cookie scoop and form into uniform meatballs. Place each on the parchment lined half sheet pan. Continue until the meatball mixture is gone.
  4. Bake in the oven 15-20 minutes. I don't bother turning them, but I do check to see how they are coming along. :)
  5. Once they are cooked, remove from the oven and set aside.
  6. In a large skillet, heat the Ginger Pear Cranberry Sauce and Smoked Cherry Barbecue Sauce over medium heat.
  7. Fold in the meatballs and let the flavors meld together, about 5 minutes.
  8. Remove from heat and serve immediately.
  9. *Alternatively, you could make the meatballs ahead of time, let them cool, and freeze them to use later.
 

Paleo Party Meatballs

You can throw everything together in one small batch like I did. But recently, I made a batch of Ginger Pear Cranberry Sauce and a double batch of the Smoked Cherry Barbecue Sauce. I also pre-cooked a triple batch of meatballs, cooled them, and tossed them in the freezer. I was lots of prep work, but it is all worth it because on Thanksgiving, I’m loading my slow cooker, tending to the turkey and ham, and the 1,291 other things I need to do… all while the paleo party meatball magic happens.

spoon and fork enjoy_edited-1

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  10 comments for “Paleo Party Meatballs

  1. February 23, 2014 at 8:45am

    These look amazing! I can’t read the other measurements in the recipe though. What is the fraction? Thank you for posting this! Can’t wait to try them!
    Melinda recently posted…How Mama Love Can Change The WorldMy Profile

    • February 23, 2014 at 9:12am

      Thank you, Melinda! I tweaked the font size, but just the same – it’s half of a cup of both ginger pear cranberry sauce and smoked cherry barbecue sauce and half of a teaspoon each for the spices.

  2. Sara B
    February 23, 2014 at 11:39am

    I love that this has Turmeric, as I’m always looking for ways to incorporate that spice into foods. I’ll be making these soon! Thank you for sharing.

    • February 23, 2014 at 11:55am

      Thanks, Sara! I feel like I’ve been adding turmeric to everything! I giggled when my rheumatologist asked if I had heard of it before, he suggested I start cooking with it. ;)

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