Sweet N Tangy BBQ Meatballs

We eat a lot of grass-fed beef and bison in this house, at least 2-3 times a week. With that, it’s hard to be original but I keep trying. I used the crockpot for this because I had errands to run and didn’t want to be in the house, but I surmise you could just cook them in your oven without issue. I tried this recipe last week and was very pleased with how it came out. The meatballs were sweet but still savory and the BBQ sauce gave it a great tangy flavor. You can serve this as mini hors d’oeuvres with little fancy toothpicks. Apparently, my four-year old daughter is high royalty and this is the only way she’ll eat meatballs. But hey, whatever works with kids, right? Kristen made them right after I told her about the recipe and asked her to let me know what her substitutions were so I could share them with you. Her family is gluten-free, not totally grain free, so she used a slice of gluten free bread as the binder. She also used half beef and half venison which sounds AWESOME and homemade blueberry jam instead of grape. This recipe calls for allspice but if you don’t have it, you can simply do what she did and add a dash of cinnamon/nutmeg/pepper/cloves. I mentioned this before but I use this BBQ sauce. It’s made with all natural ingredients and no added sugar or sweetener and it truly is delicious. I get nothing from the company for saying this; I just honestly really like the product.

Sweet N Tangy BBQ Meatballs

What you need:

  • 1 lb ground beef
  • 1 egg
  • 2 tbsp minced onion
  • 1 tsp. minced garlic
  • 2 tbsp organic grape jelly
  • 1/2 tsp. allspice
  • 1 tbsp dijon mustard
  • squirt of ketchup
  • splash of orange juice
  • 1 c. binder (I used crushed pork rinds but you can use whatever you normally use in meatloaf)

What you do:

  • Mix it all up, either by hand or with the kitchen aid, adding binder slowly until the meat holds but isn’t too firm. Depending on what binder you use, you may need more or less than 1c. (For instance, almond flour is way firmer than say, crushed pork rinds or bread).
  • Form balls – they should be a little soft but they firm up when cooked.
  • Spread a little BBQ sauce at the bottom of the crockpot and then put them on top. 1 lb of meat makes exactly enough balls to make 1 layer even across the bottom.


  • Pour a little BBQ extra on top, and set on low for 4 hours.


  • Again, if you don’t want to use a crockpot, I’d cook in a baking dish covered with foil on 325 for around 45 minutes or until done.

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