Sweet n Tangy Meatballs

The thing I love the most about this recipe, besides the fact that it's super easy once you get the hang of it, is that since the meatballs are fully cooked, you don't have to worry too much about keeping them in there long. BUT the beauty of it is that they won't get ruined if they're in the crockpot for a long time. It's just a win-win overall. That and, you know... it tastes AM-A-ZAZING. Seriously the taste will totally hit your "F-Spot" (that means it'll give you a food orgasm).

I originally saw this recipe here http://www.sixsistersstuff.com/2011/06/slow-cooker-sweet-and-tangy-meatballs.html   But since Paleo is no wheat, I can't use premade meatballs because all the brands I saw had wheat added. I also can't use the premade chili sauce, because they all have sugar or HFCS in them. And I also can't use a typical jelly jar. So here's my tweaking:

For the chili sauce, http://accidentallypaleo.blogspot.com/2012/04/paleo-chili-sauce.html  make this and put aside. Or if you're a smarty pants, you can bust out the jarred chili sauce that you made from before. Because you thought ahead. Good for you :o)

As for the jelly, any flavor will do: grape, blackberry, etc It's really hard to find a premade jelly without sugar so a close second is danish orchards, which doesn't have a whole lot of sugar or HFCS in it. Ideally, make your own so you can use truvia or honey. I haven't attempted that yet, but it's on the list.

For the meatballs you can use ground beef or ground turkey, or live on the wild side and do a mix of both. I prefer grassfed beef, or free range turkey, but at the very least try to get antibiotic and hormone free.

3 lbs of ground beef or turkey (or something really cool like ground bison)
1 Celery Stalk
1/2 Red Pepper
1/2 Onion
1 Tsp Garlic Powder
1/2-1 Cup Almond Flour
    *Optional 2-3 eggs (if you have a hard time making the meat stay together)

Wash your hands. Because you're about to use them in your meat.

Finely mince vegetables (I loves my Pampered Chef Chopper) and add that plus all the other ingredients into the meat. Use your freshly washed hands to mix the meat well, make sure it's all mixed (sometimes almond flour gets clumpy).

Roll the meat into balls, some people like golf sized balls, I tend to prefer them smaller... easier for the chillens to eat. Either way it doesn't matter because it's all going to the same place anyway. Cook in oven at 375 degrees for 30 mins. Mix around the meatballs to make sure they all get cooked. Cook for 30 more mins.

Once they're mostly cooked scoop them into crockpot. Remember that chili sauce? Mix half a cup of jelly in with it until it's smooth. A wooden spoon does the job just fine. No need to get fancy. Pour chili sauce + Jelly over meatballs move meatballs around to make sure they're fully covered. Cook on low for 2-3 hours.

Don't even think about putting this on top of rice! We did steamed broccoli and snapeas. Yum!