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BBQ Meatballs

Sarah’s Paleo Meatballs

1 lb ground meat (I used buffalo today, but beef or lamb also work great)

1 egg, beaten

1/3 cup diced zucchini (yellow squash also works great)

3-4 cloves garlic, minced (or 3-4 tsp of minced garlic)

1 tsp sea salt

**optional, other spices or herbs to your tastes

1. Preheat oven to 350F

2. Combine all ingredients in a large bowl and use your hands to mush together into a consistent mixture.

3. Shape into balls and place in baking dish.

4. Bake 30 min or until thermometer inserted in center reads 165F ( you may need to run it through a couple of meatballs at a time to get an accurate reading since they are smaller)

Paleo BBQ sauce (originally from Mark’s Daily Apple)

SoG Zesty Barbecue Zauce

1 6oz can tomato paste (preferable organic)

1 to 1.5 cups of unsalted beef stock

3 Cloves Garlic

0.5 of an onion

2 tablespoons dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon Extra Virgin Olive Oil (EVOO)

1 teaspoon sea salt

2 tablespoons chili powder

1. Dice your onions and garlic as fine as possible. You want your BBQ sauce a little chunky but the more fine you dice these, the better the flavor will spread through the entire sauce.

2. Combine all ingredients in a sauce pan. Whether you use 1 cup or 1.5 cups of beef stock will depend on how thick you want your sauce.

3. Bring sauce to heat on stove with a low setting.

4. Cover and simmer. Stir frequently and taste regularly. The longer you simmer, the more consistent your flavor will be. I simmered for 20-30 minutes.


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