Description
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
MEATBALLS:
- 2 lbs ground beef
- 1 pasture-raised egg
- 1 garlic clove minced
- 2 tablespoons minced shallot or sweet onion
- 1 teaspoon coconut aminos or Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
SAUCE:
- ¼ cup shallot or onion, finely minced
- 4 garlic cloves finely minced
- 1 tablespoon of olive oil or oil of choice
- 1 teaspoon hot paprika
- ½ teaspoon of celtic sea salt or Himalayan salt
- ½ teaspoon black pepper
- 2 cup of canned tomato sauce
- 1/3 cup water
- 1/4 cup coconut sugar
- 3 tablespoons honey
- 2-3 tablespoons Sriracha depending on how spicy you like it
- 1 teaspoons coconut aminos or Worcheshire sauce
- 1 teaspoon apple cider vinegar
Instructions
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Preheat oven to 375 degrees F
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If using lean meat you may want to grease the mini muffin tin with avocado oil or olive oil.
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Combine the ground beef, egg, garlic, onion, coconut aminos, dijon, salt and pepper in a bowl and mix well using your hands.
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Form 1”-1.5” balls (depending on the size of your muffin tin) and drop them into the compartments.
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Bake at 375 degrees F for 10-12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.
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To make the sauce place the olive oil in a large sauce pan over medium-high heat.
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Add the minced shallot, garlic, paprika, salt and pepper.
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Cook until onions are soft, translucent and fragrant.
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Add the cup of tomato sauce and ¼ cup water and stir.
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Turn the heat down to medium and add the remaining ingredients: honey, coconut sugar, Sriracha, apple cider vinegar, and coconut aminos.
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Let the sauce simmer over medium heat for 5-10 minutes, occasionally stirring.
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Add the meatballs to the sauce and stir to coat them evenly, serve and enjoy!
Nutrition Facts
Spicy Sriracha Party Meatballs {Grain-Free, Gluten-Free, Paleo}
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
