You can make both the meatballs and BBQ sauce in advance and freeze them as desired. They’re easy to defrost and serve for appetizers or dinner. For holiday appetizers, I recommend leaving them in a crockpot on warm. If you’re not up for making your own BBQ sauce, you can always buy a low FODMAP version from FODY Foods.
Makes approximately 60 cocktail size meatballs and eight cups of BBQ sauce
Prep Time: 15 minutes /Cook Time: 20 minutes
- Cooking spray of choice
- 2 large eggs
- 2 lbs ground turkey or pork
- 2 lbs grass fed ground beef
- ½ cup finely ground gluten free bread crumbs or cooked rice
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 ½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon mustard powder
- ½ teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Preheat the oven to 350.
- Place foil on two rimmed baking sheets. Coat the foil with cooking spray.
- Whisk the egg in a large bowl. Place the turkey (or pork), beef, bread crumbs, salt, paprika, ginger, cumin, oregano, mustard powder, black and cayenne pepper in the bowl and mix until fully combined.
- Roll meat into 1 inch balls and place them on the two baking sheets.
- Bake meatballs for approximately 10 minutes. Turn the baking sheets around and cook for 10 more minutes or until lightly browned.
- Set aside.
BBQ Sauce Ingredients:
- 2 15-ounce cans of organic tomato sauce
- 2 12-ounce cans of organic tomato paste
- 2 cups apple cider vinegar
- 2 cups cooked and well pureed carrots
- 1 ½ cups clover honey
- 2/3 cup maple syrup
- ¼ cup ghee or butter
- ¼ cup garlic oil
- ¼ cup liquid smoke
- 2 teaspoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 1/3 cup dry mustard
BBQ Sauce Instructions:
- Mix all the ingredients in a large saucepan over medium low heat.
- Simmer for approximately 20 minutes.
- Add the meat balls to the BBQ sauce until warm and serve.
- Alternately, store the BBQ sauce in the refrigerator up to a week or freeze for later use.