Regular Breadcrumbs ➡ Gluten-Free Breadcrumbs
If you’re looking for a gluten-free, festive holiday appetizer, this is it! Whether it’s for Christmas or NYE, these cranberry meatballs are the perfect way to kick-off your meal.
Side Note: You can use frozen meatballs in this recipe as well. This recipe yielded 42 meatballs.
1/2 cup almond milk (I use unsweetened @malkorganics)
1 large egg (I use @vitalfarms)
2 lbs grass-fed ground beef
4 Tbsp dried parsley
2 Tbsp dried oregano
2 Tbsp garlic powder
1 Tbsp fresh black pepper
1 1/2 tsp sea salt
SWEET CHILI SAUCE INGREDIENTS
2 cups homemade cranberry sauce (recipe here)
1 cup ketchup (I use @primalkitchenfoods)
2 tsp chili powder
Optional Garnish: Fresh parsley, chopped
HOW TO MAKE:
-Pour breadcrumbs into a large bowl.
-Whisk together milk and egg. Pour over breadcrumbs, and let soak for 5 mins.
-In a medium bowl, whisk all sweet chili sauce ingredients together. Pour 1/4 mixture into slow cooker to coat the bottom.
-Into bowl with breadcrumb mixture, add ground beef, dried parsley, oregano, garlic powder, pepper, and salt.
-Using your hands, mix together until well combined.
-Using a tablespoon, scoop out meat mixture, and roll into a ball.
-Place into slow cooker, and roll each meatball in sauce until lightly coated.
-Repeat last two steps until all meatballs are formed and in the slow cooker (you will need to stack them on top of each other.)
-Pour remaining sweet chili mixture on top of meatballs, and make sure top layer is coated.
-Cook on high for 3 hours, or on low for 6 hours, stirring halfway through.
-Place on a serving dish or in a bowl for serving with toothpicks.
-Sprinkle fresh parsley on top.