Here’s the recipe (makes about 100 1″ meatballs.)
2 bags of Gardein gluten-free beefless ground OR 3lbs ground beef
1.5 C gluten-free breadcrumbs
2 TBLS ground flax
1/4 C hot water (mix with the flax and let it gel.)
1 medium onion
salt and pepper (maybe 1/2 tsp salt, 1/4 tsp ground pepper)
1/2 C water
24oz grape jelly
2 bottles of chili sauce
defrost the beefless ground by heating it up in a skillet or a microwave. Alternately if using real beef, brown the meat in a skillet and drain the fat. Mix together with the bread crumbs, onion, flax eggs, salt and pepper. Slowly add a little bit of water at a time and thoroughly mix. You don’t want it to get too wet, so take your time. You need it to be nice and sticky and hold form well.
Form 1″ balls and place on pan (You can fit them closely…. just make sure they don’t touch.) Bake in a preheated oven at 350* for about 20 mins. (I do not recommend turning them.)
Pull them out of the oven and allow to cool for at least 10 mins. Then carefully remove them from the pan with a spatula and add to a crock pot (or nesco roaster) On low heat… or about 200-250*. The bottoms might stick to the pan, just be careful… the longer you allow them to cool the easier they are to remove because they firm up as they cool.
Mix the chili sauce and the grape jelly and completely coat the meatballs in the sauce. Allow it to heat up in the roaster or crock pot and the flavor to seep into the meatballs. (At LEAST 1 hour…. longer gives more flavor.)
If you want the meatballs to be quite firm, remove them from the heat and allow to cool, chill in the fridge overnight. Then reheat when needed…. but you can eat them straight away.
P.S. If you don’t want to pay $9 for a few cups of gluten-free bread crumbs…. it is EASY to get. Just make a loaf of gluten-free bread without xanthan or flax, slice it and let it sit out overnight and the next morning I assure you….. you’ll have bread crumbs! 😉