These meatballs are a cinch to make, and have a spot-on texture, delicious flavor, and heat!
I do take a short-cut on these meatballs, and use Stonewall Kitchen Country Ketchup. This ketchup doesn't have any artificial flavors, preservatives or high fructose corn syrup, unlike most ketchups out there. It does however have a touch of pure cane sugar, so if that's something you avoid completely, then just be aware of that. (You can purchase this ketchup at Vitacost, Amazon, Harmons, or your local health food store). :)
It's the perfect main dish to bring to gatherings or parties, because everyone will love them!
INGREDIENTS:
- 2 pounds grass-fed ground beef
- 1 cup gluten-free, quick cooking oats (I use this kind)
- 1 cup milk (I like raw or almond milk)
- 3 tablespoons onion, finely chopped
- 1 1/2 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- 4 tablespoon extra virgin coconut oil
- 1 bottle Stonewall Kitchen Country Ketchup
DIRECTIONS:
1. In a large bowl, combine ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine, (I like to use my 'clean' hands for this).
2. Using a cookie scoop or tablespoon, scoop, then form into balls and place on a 9x13 casserole dish. Continue forming balls until all the mixture is used up. (You might need an additional small glass dish, if meatballs don't fit in same dish). Cover dish(es) with saran wrap, and place in refrigerator for at least 30 minutes, or until you're ready to cook them.
3. Remove from fridge and preheat oven to 350 degrees.
4. In a large skillet, add the coconut oil, and turn to medium heat. Carefully place individual balls into hot skillet, and cook for about 1 minute, on each side, or until lightly browned. They do not have to be cooked all the way through. Place browned meatballs back in casserole dish, then repeat the browning process, until all mixture is used up.
5. Now pour and spread the ketchup evenly over top of the meatballs. Place in oven and bake for 45 minutes.
7. Serve, and enjoy!
Approximately 5-8 servings
(Adapted recipe from here)
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