Sweet and Tangy BBQ Meatballs
Meatballs:
1 lb. ground beef (preferably grass fed, but if you can not access or afford, use what you can!)
1 lb. pork sausage
3 eggs
Italian seasoning
Garlic, minced
Extra Virgin Olive Oil
BBQ Sauce:
1 cup jelly (I used E.D. Smith Black Cherry Raspberry Blood Orange from Costco. Use low sugar jelly.)
2 Tbl. Worchestershire sauce
1 can Hunt's Tomato Sauce (15 oz.)
Mix together ground beef, sausage, eggs, seasoning and garlic in a bowl using your hands. Then form the meat mixture into about 2"-3" balls. Place the balls in a hot skillet (set on medium high to high) that has olive oil in it. Brown the meatballs until the outsides are all done. It is ok if the middle of the meatballs are not done all the way through. Drain the oil from the skillet. Then add to the skillet of drained meatballs: jelly, worchestershire sauce and tomato sauce. Mix together and turn the stove on low heat. Let simmer for about 30 minutes or until meatballs are done all the way through. Mix the meatballs around every now and then.
E.D. Smith Jelly is super good! It is sold at Costco and has 6 g of sugar and 6 carbs, most of them coming from the fruit. Hunt's tomato sauce has about 3 g of sugar and 5 carbs (I think) and Hunt's tomato sauce cans are BPA free! BPA (Bisphenol A) is a synthetic estrogen...yuck!!! Worchestershire sauce contains 1 g sugar and 1 carb.
Here is what the meatballs look like when they are browned and drained right before BBQ sauce ingredients are added.
Here are the meatballs simmering in yummy sweet and tangy BBQ sauce...yummo!!! :-P
