Giant Meatballs in a Sweet & Tangy Sauce: Phase 3 Recipe

Last night I wanted to make a treat for my littles. We butchered a pig last week so I FINALLY have pork sausage again. The creative juices... an pork juices... were flowing and here is what I came up with.

Giant Meatballs in a Sweet & Tangy Sauce

Meatballs
2 pounds ground pork or pork sausage
2 pounds hamburger
1 medium onion finely diced
3 eggs
Salt & Pepper
Lard or coconut oil for searing the meatballs
(note if you are making this for a family who enjoys flavor, add 1 TBSP italian seasoning, and a few cloves of fresh minced garlic)

Sauce
4 cups tomato sauce
1 cup water
1-2 Tbsp prepared mustard
1-2 Tbsp Apple Cider Vinegar
1 TBSP Worchestershire sauce (hard to find sugar free) OR Tamari Sauce
1/2 tsp Redmond REAL salt
1/4-1/2 cup finely minced onion
1/4-1/2 cup red bell pepper minced
1/4 tsp powdered stevia, or stevia glycerite to taste

Preheat your oven to 350 degrees F.
1. Finely mince onions. Add in your eggs, pork & hamburger and mix well. I like doing this in the food processor or the mixer.

2. Shape your giant meat balls and I mean GIANT! Mine were about a big fist full, the kids thought they were so fun!

3. Put about 1/2 cup lard or coconut oil into a large skillet on med/high. Gently place meat balls in the hot oil and sear them on all sides.

4. While meatballs are searing mix all the ingredients of the sauce together in a bowl and whisk until mixed. Taste to make sure it is sweet enough and tangy enough, add more mustard or Apple Cider vinegar if you wish. You can use xylitol or truvia if you do not like stevia. In phase 4, you can use honey (about 1/2 cup of honey).

5. Place giant meatballs in a large roasting pan. Pour the lard/coconut oil over the top of the meat balls. Pour the sauce over the meatballs.

6. Put the roasting pan uncovered into the oven for 30 minutes then turn the heat down to 275 degrees and cook for another 3 hours. By heating up the sauce really good then lowering the heat the sauce simmers lightly and all that yummy goodness soaks into the meat balls.

Serving Suggestions:
Phase 3: Serve over Mashed Cauliflower with Buttered Garlic Green Beans (recipes in separate posts)

Phase 4: Serve over mashed Potatoes made with 1/2 stick of butter 1/2 cup sour cream and extra whipping cream if needed to mash to desired consistency and with Buttered Garlic Green Beans.

ENJOY!