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Deck the Balls

These delicious savory bite-size morsels will go great at your upcoming holiday parties! Not only are these meatballs tasty and juicy, they pair perfectly with my smokey,tangy tomato chutney! Feel free to serve them solo or pair them up with gluten free pointed toasts! Enjoy!

Ingredients 1 lb ground beef 1 onion small diced, divided 4 cloves garlic minced, divided 2 teaspoons low sodium worcestershire 1/2 teaspoon fennel seed 1/2 teaspoon black pepper, divided 1 1/2 teaspoon Himalayan salt, divided 1 lb ripe grape or cherry tomatoes Handful chopped cilantro 1/8 cup cider vinegar 1 tablespoon olive oil, coconut oil, or avocado oil (ideally coconut or avocado oils because they have a higher heat tolerance). Zest and juice of one small lemon 1 teaspoon smoked paprika Broth created from meatballs Cooking spray Method 1. Preheat the oven to 400 degrees. Spray a sheet pan with cooking spray. Set aside. 2. Chop and prepare vegetables as listed above. 3. Combine ground beef, 2 cloves minced garlic, half of the chopped onion, Worcestershire, fennel seed, 1/4 teaspoon of the black pepper, 3/4 teaspoon of the Himalayan salt. Mix until well combined. 3. Roll the meat into golf ball sized balls and line them up evenly on your sheet pan. Bake in the oven for 16-18 minutes. Meatballs should be firm to the touch and juices will be flowing clear when finished. 4. Pull meatballs out of the oven. Allow to cool. Drain the broth from the meatballs into a bowl and set aside for the tomato chutney. 5. While meatballs are cooking, place a large saute pan over medium to high heat on the stove. 6. After 60 seconds (or when the pan is hot to the touch, add 1 tablespoon of olive, coconut, or avocado oil to the hot pan and swirl. 7. Add the remaining onion and garlic and saute! Stir constantly to be sure the garlic doesn't burn. Saute until the onion and garlic become fragrant, and add the tomatoes and turn the heat down to medium. 8. Add a pinch of salt and pepper from the remaining salt and pepper. Stir. The tomatoes will start to soften up. 9. After sauteing and for 5 minutes, add cider vinegar, meatball broth, and cilantro. The juice will start to bubble up. 10. As the juice bubbles up, start crushing the tomatoes with the back of the spoon. The tomatoes should crush easily. 11. When all of the tomatoes are crushed, add the remaining salt and pepper, smoked paprika, and zest and juice of one lemon. Allow to simmer for 5-7 more minutes on a low heat. 12. Check the flavor and add salt and pepper as needed. 13. Optional for chutney: sweeten it up with a teaspoon of raw local honey, real maple syrup, or a pinch pf truvia. 14. Serve meatballs on top of chutney.

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