Spicy Sriracha Meatballs

whole food nutrition, our nutrition kitchen, detoxification, rejuveo cleanse, anchorage nutritionist, alaska health, whole food healing, drug free, recipes, Weston A. Price, Anchorage, whole food recipe, organic holistic health, natural health, holistic healing, anchorage dietician, clinical nutrition, Paleo, body ecology, SCD diet, GAPS dietA very smart mom friend of mine made this observation:

“when I leave protein snacks out for my children, they don’t bug me for sugary treats”

How simple is that? Maybe we just need more ideas from brilliant moms.
Serves 6

1 pound grass fed ground beef
1 egg
2 tablespoons almond or buckwheat flour
2 tablespoons chopped onion
½ teaspoon salt
½ teaspoon pepper
2 red jalapeno peppers, trimmed
4 red serrano peppers, stemmed
1 clove garlic
dash sea salt
¼ cup balsamic vinegar
water as needed


  1. Mix together the ground meat, egg, flour, chopped onion, salt and pepper.
  2. Form into about 18 1-inch balls. Place into an oiled crock pot set on low.
  3. In a small food processor like a Magic Bullet, blend together the peppers, garlic, sea salt and vinegar. This should make a thick sauce but not a paste. If too thick, can add a tiny amount of water so it drizzles.
  4. Drizzle the sauce over the meat balls.
  5. Cook the meat balls on low for 4-6 hours.
  6. Remove from heat, place toothpicks in each matball, if desired and arrange on a serving dish.
  7. Whisk the drippings that remain in the crock pot and drizzle this Sriracha sauce over the meatballs. Serve.

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