BBQ and Meatballs = Recipes

BBQ sauce - Use safe for you ingredients if you have allergies

tomato paste = 2 cups.
water = 4 cups
chili powder = 1 tablespoon
garlic powder = 1 tablespoon
onion powder = 2 tablespoons
honey = 2/3 cup
lemon juice = 2 tablespoons
vinegar = 1/4 cup
paprika = 1 tablespoon
oregano = 2 teaspoons
oil = 1/2 cup
salt = 1/2 tablespoon

All mixed well and dumped into a Crock pot for 24-48 hours on low.  If too thin, turn onto high for about 3 hours.

Meatballs:
2 pounds ground beef
2 jumbo eggs
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
4 ounces shredded feta cheese
3 ounces shredded parmesan/romano/asiago cheeses
1 teaspoon onion powder
1 teaspoon garlic powder

Mix all together.  Form into meatballs.  Layer into glass baking dish.  Cover with BBQ sauce.  Cover and seal with foil.  Bake at 400 for 45 minutes, until meatballs cooked all the way through.

BBQ Sauce re: Carol Fenster, customized for my tastes

BBQ Sauce re: Carol Fenster, customized for my tastes - From May 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 12:42pm

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Barbecue Sauce from Carol Fenster's Special Diet Solutions Some changes by me to fit my personal tastes In a crockpot (I double the batch and freeze it in ice cubes for individual servings) - Combine ...

1 cup gluten-free ketchup (I use tomato sauce, garlic powder, honey, and ACV) 1/2 cup molasses (I use safe sorghum) 2 tablespoons dried minced onion (I use 1 tablespoon onion powder) 2 tablespoons brown sugar or honey (I use honey) 1 tablespoon mustard seed (I turn mine to powder before adding it) 1 teaspoon dried oregano (I use 1/2 teaspoon powder) 1 teaspoon crushed red pepper (I turn this to powder before adding it) 1/2 teaspoon black pepper (I omit this) 2 teaspoons paprika (I use Hungarian paprika and do 1 tablespoon) 1 teaspoon chili powder 1/2 teaspoon salt (I omit this) 1 bay leaf (I omit this - am allergic to bay leaves) 1 garlic clove, Minced (I use about 1 tablespoon as I really like garlic) 1/2 cup fresh orange juice (I use fresh lemon juice and a bit of honey - may be reactive to oranges) 1/4 cup olive oil 1/4 cup apple cider vinegar or Ener-G yeast-free/gluten free vinegar reconstituted (do not know if Ener-G stuff is corn-free... I use ACV) Stick in crock pot, turn on low, cook overnight. Makes about 2 cups. I always double it and often make 4x the recipe amount. My friends and family love this. Carol Fenster has several cookbooks for allergen-free cooking and they are fairly customizable recipes