These Barbecue Meatballs are delicious and tangy thanks to an easy homemade barbecue sauce that contains no added sugar!
- 2 lbs lean ground beef or turkey
- 2 tbsp cooking fat of choice
- 1/2 white or yellow onion, finely diced
- 1 tbsp garlic, minced
- 1/2 cup parsley, chopped
- 1 egg
- 1 tsp chili powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup ketchup, If Whole30, make sure you select a compliant ketchup.
- 3/4 cup Coconut Aminos
- 1 tsp apple cider vinegar
- 1 tsp garlic, minced
- 2 tsp chili powder
- 1 1/2 tsp ground mustard
- 1 tsp salt
- 1/4 tsp garlic powder
In a large skillet, sauté your diced onion and garlic in 1 tablespoon olive oil or another cooking fat of choice on medium heat. Cook until onion is translucent, approximately 3 minutes. Remove onion and garlic from heat.
In a large bowl, combine your ground beef (or turkey), parsley, egg, salt, pepper, onion powder, chili powder, and sautéed onion and garlic. Roll into meatballs the size you prefer. Mine are 2 inches in diameter. This produces approximately 25 meatballs. You can of course make them smaller if you like.
Add your remaining 1 tablespoon olive oil (or other cooking fat) to the skillet over medium high heat. Brown your meatballs on all sides. This takes roughly 3 minutes per side. Continue rotating your meatballs so that all sides are getting some love.
While browning meatballs, combine all barbecue sauce ingredients in a bowl. Stir together until smooth.
Pour sauce over your browned meatballs. Reduce heat to medium low. Cover and simmer for 5 minutes or until meatballs are cooked through. (Slice one open to confirm.)
Serve as an entree or as an appetizer!
Nutrition information assumes you're using lean ground beef and have formed 25 meatballs.
Serving: 1meatball, Calories: 83kcal, Carbohydrates: 4g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 29mg, Sodium: 515mg, Potassium: 174mg, Sugar: 2g, Vitamin A: 255IU, Vitamin C: 2.3mg, Calcium: 9mg, Iron: 1.1mg