Paleo Cranberry BBQ Turkey Meatballs! (gluten,grain,egg,nut,dairy free)
Right according to schedule with halloween being just a few days away..I'm in christmas mode. I tend to start celebrating and decorating for and eating themed foods for a holiday exactly two month prior to the holiday. I seriously enjoy putting up my fall and then christmas decorations..so its really important to me that each theme gets a solid 8 week shift! HA.
So..that being said you guys can expect to start seeing some Thanksgiving/Christmas themed recipes over the next few weeks! Last week when I found fresh cranberries at Costco I did a happy dance as I use these things heavily through the winter (I'll post a bunch of ways you can too in the weeks to come) I love meatballs (I put 8 meatball recipes in my next cookbook). So therefore It just felt right to add some cranberries to a homemade BBQ sauce and throw it on turkey meatballs. So here you have it..this recipe is simple, fun, delicious and perfect for a quick week night meal!
- 1 lb ground turkey
- 1 small onion, finely grated
- 6 tbsp ottos cassava flour
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary cranberry bbq sauce
- 3 cups fresh or frozen cranberries
- 1 cup hard cider, apple cider or water
- 1 cup coconut palm sugar
- 1-6oz can tomato paste
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp gluten free worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp allspice
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl combine all of the meatball ingredients until well incorporated. Using a small cookie scoop, roll meat into ball shapes and place onto the prepared baking sheet. Drizzle the tops of the meatballs with a little oil and place into the oven to bake for 30-35 minutes or until golden and internal temperature reaches 160 degrees.
- While the meatballs cook prepare the sauce by placing the cranberries, cider and sugar into a medium size saucepan over high heat and bring to a boil. Reduce heat and allow to boil until the cranberries burst and the sauce becomes thick, about 10 minutes.
- Add to the saucepan the remaining ingredients and stir well to combine. Reduce heat to low and use an immersion blender to puree the sauce until its smooth.
- When the meatballs finish baking, transfer from the baking sheet to the pot with the sauce, and stir to coat. Remove from heat and serve.