These saucy Spicy Sriracha Party Meatballs are so pop-able, you won’t be able to stop at just one! And, you guessed it, they happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!
I’ll be honest, I’m not a huge football fan but I was happy the Patriots won last night! My family, originally hailing from Massachusetts, loves the Patriots. My dad rarely misses a game, and if they happen to be losing (which thankfully doesn’t happen often) you would think the world may be coming to an end. His passion for the Patriots runs deep, lol. He knows all the players by name and will talk to them through the TV (as if they can hear them) saying things like “Come on, Brandy, what the heck was that?,” which is then followed by an expanse of silence in which it appears Brady is expected to answer, or something….. haha….
My Grandfather was also a dedicated and life-long Patriots fan. He religiously watched every game from his favorite plush light blue recliner. I don’t doubt that he is still keeping track of their performance from above and helping them out occasionally….Miss you, XO!
So these cocktail meatballs are the perfect party food, and a great appetizer for all you football fans out there. I found a neat way to cook the meatballs, which gets them nice and golden brown without having to brown them first in a pan. My meatballs always got smooshed and flattened when I tried to roll them around to brown them in a pan. I wanted these beauties to be perfectly round and presentable so I used a mini cupcake tin which made browning these meatballs extra easy.
Voila-perfectly round and evenly browned meatballs!
These saucy Spicy Sriracha Party Meatballs are so pop-able, you won't be able to stop at just one! They also happen to be grain-free, gluten-free and paleo so go ahead and pop away and add them to your football Sunday spread!
- 2 lbs grass fed ground beef
- 1 pasture-raised egg
- 1 garlic clove minced
- 2 tablespoons minced shallot (or sweet onion)
- 1 teaspoon coconut aminos or worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ cup shallot (or onion), finely minced
- 4 garlic cloves, finely minced
- 1 tablespoon of olive oil or oil of choice
- 1 teaspoon hot paprika
- ½ teaspoon of celtic sea salt or Himalayan salt
- ½ teaspoon black pepper
- 2 cup of canned tomato sauce
- 1/3 cup water
- 1/4 cup coconut sugar
- 3 tablespoons honey
- 2-3 tablespoons Sriracha (depending on how spicy you like it)
- 1 teaspoons coconut aminos (or Worcheshire sauce)
- 1 teaspoon apple cider vinegar
- Preheat oven to 375 degrees F
- If using lean meat you may want to grease the mini muffin tin with avocado oil or olive oil.
- Combine the ground beef, egg, garlic, onion, coconut aminos, dijon, salt and pepper in a bowl and mix well using your hands.
- Form 1”-1.5” balls (depending on the size of your muffin tin) and drop them into the compartments.
- Bake at 375 degrees F for 10-12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.
- To Make the Sauce:
- Place the olive oil in a large sauce pan over medium-high heat.
- Add the minced shallot, garlic, paprika, salt and pepper.
- Cook until onions are soft, translucent and fragrant.
- Add the cup of tomato sauce and ¼ cup water and stir.
- Turn the heat down to medium and add the remaining ingredients: honey, coconut sugar, Sriracha, apple cider vinegar, and coconut aminos.
- Let the sauce simmer over medium heat for 5-10 minutes, occasionally stirring.
- Add the meatballs to the sauce and stir to coat them evenly, serve and enjoy!