Meatball Round-Up

A delicious, homemade cranberry-orange sauce (that is super easy to make) + some homemade, simple baked beef meatballs. Make those two things and pop them in a crockpot to keep on warm before your party and you’ve got yourself a super yummy, clean, whole30 compliant party appetizer. 

Pop them in the oven and bake them until they are golden brown, drizzle with a delicious Asian glaze, and serve them in crisp lettuce cups for the ultimate weeknight meal! 

Growing up, my Italian mother used to make some Meatballs al Forno (aka baked meatballs) that were insanely delicious. They had ricotta inside for a nice, creamy touch and they were just insanely good. I wanted to give her meatballs a little Whole30/Paleo/Dairy-free/Grain-free makeover and I blew my own mind with this recipe! 

We’ve established that I have a major love affair with Sichuan Peppercorns. I’ve shared some recipes in the past using them and discussing their fun, tingling sensation. If you’ve tried them, loved them, and are ready for more than this is THE RECIPE for you. 

This dish is a fun, quick and easy rendition of my Crockpot Chicken Tikka Masala. I really wanted that for dinner the other night and didn’t have the ingredients. I did, however, have ingredients to make meatballs. Combine that with a yummy curry sauce and DINNER IS SERVED! 

I love this Asian-inspired sticky pomegranate meatball recipe because my whole family can enjoy it! It’s got a lovely savory-sweet sticky sauce coated over simple meatballs and is served over rice and roasted squash. Together, it’s one trifecta of a great weeknight meal! 

These are *so yummy* and you can really serve them up any way that you prefer: they’d be great as a gameday appetizer, or for dinner served over prepared cauliflower rice!