It’s about that time of year, the time for Super Bowl! Usually, that means a lot of work trying not to eat all of the junk food that is lying around, but this year, we’ve got you covered! With all of our Paleo Game Day foods, you can spend the day cheering for the Giants without worrying about what you’re eating!

To start us off, I made these meatballs the other day when Angel got home from Vegas and they were really a hit, no leftovers at all! The sauce has a nice sweet finish with a little zing – but not spicy at all. If you like a little spice, these can be easily converted with the addition of a couple arbol chiles. Just de-stem them and throw them in.

Cocktail Meatballs

1 lb Lean Ground Beef

½ cup Breadcrumbs

1 Egg

2 Tbsp Water

1 Tbsp Sweet Chili Sauce

3 Tbsp Sweet Yellow Onion (minced)

Sauce:

1/3 cup Ketchup

¼ cup Sweet Chili Sauce

2 Tbsp Coconut Aminos (or Wheat Free Tamari if you do soy)

1 Tbsp Balsamic Vinegar (you can omit this if you don’t do vinegar)

¼ cup Agave

1 Garlic clove (minced)

¼ cup Sweet Yellow Onion (chopped)

Sea Salt and Pepper (to taste, ~1/4 tsp each)

Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet.

In a bowl, mix the breadcrumbs with the egg, water, sweet chili sauce and yellow onion. Then add the beef and mix until thoroughly incorporated.

Roll into about 2” balls and place on the greased baking sheet. Bake for 22-25 minutes total, turning once around the 10 minute mark.

While the meatballs are baking, let’s make the sauce. Just combine all of the sauce ingredients in a saucepan. Once the meatballs are done baking, add them to the sauce and heat over medium-high heat until the sauce is hot and the onions look translucent. You can turn them on low until ready to serve, or put them in a slow cooker and leave them there for guests to graze.

Try this Super Bowl favorite with our Crispy Sweet Potato Fries, Chicken Wings with one of our signature BBQ Sauces, Fried Shrimp and Pulled Pork with Creamy Coleslaw!