There are a million trillion different ways to make meatballs and only a few ways to make nightshade free BBQ sauce.... this is one of the good ones!
Dacey is allergic to beef and Ozzie is allergic to chicken. So, Dacey always gets nuggets (which I will make in another post soon), and Ozzie always gets these delicious little meatballs. They’re super easy to heat up as a snack or to make for a meal with some veggies. The sauce has a nice tangy, hickory smoked flavor and goes so well with it.
Gluten free, dairy free, egg free, low fodmap and nightshade free!
- 1 lb grass fed ground beef
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp marjoram
- 1 flax egg
- 1 cup yellow mustard (onion, garlic, and paprika free)
- 1/2 cup molasses
- 1/4 cup apple cider vinegar
- 1/2 cup honey
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1 tsp hickory smoked sea salt
Preheat oven to 400 degrees F and combine all the ingredients for the meatballs in a mixing bowl.
Mix together well but not too well and form 1 1/2 inch balls to place on a cookie sheet and bake for 20 mins.
While they are cooking, add the ingredients for the BBQ sauce into a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 7 minutes, stirring occasionally.
The BBQ sauce is a variation of http://paleonadime.blogspot.com/2014/06/nightshade-free-tomato-free-bbq-sauce.html?m=0