Mustard & Honey Dipped Meatballs

This recipe is from our Fall/Winter 2014 Practically Paleo Workshop.  I didn't make the Mustard & Honey Sauce.  I used tomato sauce with paste & mushrooms & various Tastefully Simple spices to make a spaghetti sauce to pour over the meatballs & gluten free spaghetti.  It was very good.  I used ground turkey instead of the ground beef and egg substitute for the egg.  Feel free to make any substitutions to meet your dietary needs.



Ingredients:

2 lb ground lean beef
1 large egg
2 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to be used when cooking)

Assembly Instructions:

Combine first 5 ingredients in a gallon resealable freezer bag; mix well. Freeze.  You can shape these into meatballs before freezing or shape into meatballs later.  I did it later.

Cooking Instructions:

Thaw completely.  Form 12-18 meatballs (I used a melon ball and actually made about 30 meatballs) and pan fry in oil until no longer pink or bake at 350 degrees for 45 minutes or until no longer pink.  I actually did a combination - pan fried to brown then baked in oven till no longer pink.  Combine sauce ingredients and pour over meatballs.  Makes about 6-8 servings.

Mustard Honey Sauce:
4 Tbsp yellow mustard
4 Tbsp honey