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.

Tomato Veggie Sauce

Nutrition Info

• Calories: 23.6
• Fat: 0.3g
• Carbohydrates: 5.3g
• Protein: 0.9g

Ingredients

2 pounds fresh tomatoes - Cut into quarters
1 pound Fresh zucchini - cut into chunks
2 medium onions - cut into quarters
4 cloves fresh garlic (peeled, but no need to mince)

1 teaspoon Rosemary Powder
1 Tablespoon Oregano Powder
1 teaspoon salt

5 cups water

Directions

Chunk tomatoes, zucchini, onions. Drop into a HEAVY STAINLESS STEEL kettle. Add Garlic, spices and water.

Turn to Medium Low and simmer for TWO HOURS.

Remove from heat, pour into blender (may need to go from pan to bowl and then into blender in batches).

Puree. Sieve through a wire sieve (use spoon to mash through). Pitch the skin and seeds - or dehydrate and use in breads and other things. (This takes about 7 minutes).

Return sieved sauce to the stove and reduce over medium low until is 8 cups worth - Stir often. (about 45 more minutes).

To Store: Cool. Pack and freeze.

Serving Size: 8 cups = 16 servings of 1/2 cup each

Number of Servings: 16

Recipe submitted by SparkPeople user NRVLAURA.

Tips

If you do not mind seeds or threads of skin, you don't have to sieve the sauce. You can also pre-peel the 'maters by dropping them into boiling water, removing and slipping off the skin. I simply prefer to sieve it at the end.