Description
Easy, go-to, homemade barbecue meatballs that can be made in the crock pot, oven, or simply on the stove top!
Ingredients
Scale
- 1 ½ pounds lean ground beef
- ¼ cup almond flour
- ¼ cup sweet yellow onion, minced
- 1 egg
- 2 tablespoons unsweetened almond milk
- 2 teaspoons balsamic vinegar
- 1 teaspoon vegan worcestershire sauce
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- 1 tablespoon extra virgin olive oil
- 1 cup BBQ sauce
Instructions
- Combine: In a large bowl, add lean ground beef, almond flour, minced onion, egg, unsweetened almond milk, balsamic vinegar, vegan worcestershire sauce, black pepper, garlic powder, and liquid smoke. Mix thoroughly using your hands.
- Form Meatballs: Take a heaping tablespoon of the ground beef mixture and roll it into a meatball. Continue until all the meat is used, making approximately 20 meatballs.
- Cook Meatballs: Add extra virgin olive oil to a large cast iron skillet over medium heat. Sear the meatballs on all sides for 2-3 minutes. Turn heat to medium-low and cook for 10-15 minutes until fully cooked.
- Add Sauce: Drain excess grease, add BBQ sauce, and stir to coat.
- Serve: Enjoy right away.
Notes
Use 90% lean ground beef to minimize excess grease. To freeze, store cooked, unsauced meatballs in the freezer for 3-4 months. For Paleo/Whole30 compliance, ensure the BBQ sauce used is compliant and omit the worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Appetizer, Dinner
- Method: Stove Top, Oven, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 5 meatballs
- Calories: 451 kcal
- Sugar: 25 g
- Sodium: 896 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 146 mg
Keywords: meatballs, bbq, dinner, appetizer, gluten-free, beef