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THESE PALEO MEATBALLS WITH CRANBERRY SAUCE APPETIZER ARE PERFECT FOR THE HOLIDAYS. WOW YOUR GUEST WITH THIS SIMPLE RECIPE THAT EVERYONE WILL LOVE.
PALEO MEATBALLS WITH CRANBERRY SAUCE APPETIZER
My grandma used to make meatballs in cranberry sauce for Christmas, Easter, and all the holidays in between. They were always a hit at every party.
She used frozen meatballs, a can of jellied cranberry sauce, and a bottle of chili sauce. Though they were extremely easy and delicious, they weren’t so great for you.
I decided to tweak the recipe just a bit, and came up with a healthy alternative. It was just as delicious (my husband says even more delicious, don’t tell grandma) as the ones I remembered eating as a kid.
FOR THE MEATBALL
1 pound ground beef
1/4 cup almond flour
1 tablespoon italain seasonings
1/2 tsp salt
1 drop black pepper essential oil (or 1/2 tsp black pepper)
FOR THE CRANBERRY SAUCE
12 ounces fresh or frozen cranberries
1/2 cup orange juice
1/4 cup honey
3-6 drops wild orange essential oil
FOR THE CHILI SAUCE
28 ounce can of crush tomatoes
1/2 cup honey
1/2 cup vinegar
1 tsp garlic
1 tsp red hot pepper flakes
1 tsp salt
1 tsp onion powder
2 tsp chili powder
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 15-20 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. This is enough sauce for 3 pounds of meatballs. If making less meatballs, use less sauce. If you are bringing this to a party you can put this in a crockpot to keep it warm all night.
ABOUT THE INGREDIENTS
We buy all our beef from a local cattle farmer that sells oranic grass fed beef. My sister and I will split a whole or half of a cow and that alone will fill my deep freezer. It is a ton of meat! If you don’t have access to a local farmer, my second favorite place to get grass fed beef is ALDI.
If you prefer to make these meatballs with turkey or chicken you can substitute the beef for that.
ALMOND FLOUR AND EGG
These are the ingredients that hold the meat ball together. I am using almond flour instead of a traditional bread crumb, in order to make these gluten free. Plus, almonds are packed full of protein and other nutrients. You can use coconut flour or arrowroot powder for more gluten free options.
If you are using coconut flour you will need 1/4 cup flour. Or you can use 2 tablespoon of arrowroot powder.
BLACK PEPPER ESSENTIAL OIL
I have the option of using black pepper essential oil in these meatballs, but you can use regular black pepper too. With many internal benefits, black pepper essential oil can be used to add spice and sharpness when cooking, while providing the body with powerful immune boosting properties.
When cooking with essential oils, a little goes a log way. Most recipes will only require one drop of essential oil. If you need less you can use the “toothpick drop” which means to stick a toothpick in the top of an essential oil bottle, just to get the tip wet. Then swirl that end into the dish you are trying to season. Always start with less and add more to taste.
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