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You can make both the meatballs and BBQ sauce in advance and freeze them as desired. They’re easy to defrost and serve for appetizers or dinner. For holiday appetizers, I recommend leaving them in a crockpot on warm. If you’re not up for making your own BBQ sauce, you can always buy a low FODMAP version from FODY Foods.

Makes approximately 60 cocktail size meatballs and eight cups of BBQ sauce

Prep Time: 15 minutes /Cook Time: 20 minutes

Meatball Ingredients:

  • Cooking spray of choice
  • 2 large eggs
  • 2 lbs ground turkey or pork
  • 2 lbs grass fed ground beef
  • ½ cup finely ground gluten free bread crumbs or cooked rice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 ½ teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon mustard powder
  • ½ teaspoon ground black pepper 
  • 1/4 teaspoon cayenne pepper (optional)

Meatball Instructions:

  1. Preheat the oven to 350.
  2. Place foil on two rimmed baking sheets. Coat the foil with cooking spray.
  3. Whisk the egg in a large bowl. Place the turkey (or pork), beef, bread crumbs, salt, paprika, ginger, cumin, oregano, mustard powder, black and cayenne pepper in the bowl and mix until fully combined.
  4. Roll meat into 1 inch balls and place them on the two baking sheets.
  5. Bake meatballs for approximately 10 minutes. Turn the baking sheets around and cook for 10 more minutes or until lightly browned.
  6. Set aside.

BBQ Sauce Ingredients:

  • 2 15-ounce cans of organic tomato sauce
  • 2 12-ounce cans of organic tomato paste
  • 2 cups apple cider vinegar
  • 2 cups cooked and well pureed carrots
  • 1 ½ cups clover honey
  • 2/3 cup maple syrup
  • ¼ cup ghee or butter
  • ¼ cup garlic oil
  • ¼ cup liquid smoke
  • 2 teaspoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1/3 cup dry mustard

BBQ Sauce Instructions:

  1. Mix all the ingredients in a large saucepan over medium low heat.
  2. Simmer for approximately 20 minutes.
  3. Add the meat balls to the BBQ sauce until warm and serve.
  4. Alternately, store the BBQ sauce in the refrigerator up to a week or freeze for later use.