Sweet n Spicy BBQ Meatball Bake
The sauce really isn't that spicy, but you can lessen the spice amounts if you like. Adjust the sweetness to your taste. THM:S, low carb, sugar free, gluten/nut free
Serves: 10-12 servings (25 meatballs)
  • 2 cups no sugar added pizza sauce (I used a tomato basil variety)
  • 2 T apple cider vinegar
  • ½ tsp. liquid smoke (omit this if you can't find an allergy friendly product)
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • 1 tsp. each chili powder, dried cilantro, and dried dill weed
  • 2-3 doonks THM Pure Stevia Extract Powder, to taste (a doonk is 1/32 tsp.)
  • 2 tsp. Texas Pete hot sauce
  • 2 pounds ground beef
  • 2 eggs
  • ⅓ cup grated parmesan cheese (the kind from the green shake container)
  • ¾ cup old fashioned oats (use gluten free if necessary)
  • 1 cup unsweetened almond milk (or carton coconut milk for a nut free version)
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 1 tsp. ground sage
  • 2 tsp. parsley flakes
  • Sliced fresh mushrooms, optional
  • Shredded cheese of choice
  1. Mix the sauce ingredients together and set aside.
  2. Mix the meatball ingredients together with your hands until thoroughly combined. Form into golf-ball sized balls and placed into a greased baking pan. I use a 9x13 inch baking dish and a 7½ x 11 inch baking dish. I top the 9x13" with sliced fresh mushrooms and leave the smaller pan without for the children. Spoon the sauce over the meatballs and sprinkle with the desired amount of shredded cheese.
  3. Bake at 350 degrees F for 30 minutes or until the meatballs are cooked through.
  4. Feel free to make the sauce ahead of time and store in the refrigerator (or the freezer, for longer storage).
There are only 1.32 net carbs from the oats per meatball
I bet the meatballs would be good on their own without the sauce!
Recipe by Briana Thomas at https://www.briana-thomas.com/sweet-n-spicy-bbq-meatball-bake/