Sundried Tomato Meat Balls

Sundried Tomato Meat Balls
1 lb. grass fed ground beef
3-4 sundried tomatoes, chopped
3 T. extra virgin olive oil
1 T. organic apple cider vinegar

2 T. gluten free (Kraft Carb Well) bbq sauce (optional, but it adds a nick kick)
sea salt and pepper
1 T. cayenne pepper
Italian seasoning

Combine all ingredients in a large bowl and mix well. Spray a large pan with nonstick cooking spray and add 1 of the T. of olive oil. Preheat the skillet to medium heat (4). Using a large spoon and your hands, form small balls with the meat by rolling the mixture in your palms. Place 5 meatballs into the pan and cover, reducing the heat to medium low (3). Cook for 2 minutes then uncover the meatballs and flip them gently. Cover and continue cooking for another 3-4 minutes. Promptly remove the meatballs from the pan to prevent overcooking. Serve hot. These go great with spaghetti (of course) or a hearty chili, but I chose to opt for just meatballs, my Sesame Green Beans, and a few Sauteed Baby Tomatoes in olive oil for variety. These little meatballs would be great as appetizers too, but I couldn't resist eating most of them myself :)

Sundried Tomato Meat BallsCindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes

1 comment:

  1. Holy Moly - Seriously all of your recipes fall perfectly within my diet!! I do not eat a lot of food groups and you have so many amazing recipes for me, I love them all - so keep up the creativity so my stomach can be happy! ha ha!


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