Spicy Sriracha Meatballs

A 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.
Smiles
Serves 6

Ingredients
1 pound grass fed ground beef or ground turkey
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 (serrano’s a re hot—use a seeded red bell pepper if this just seems too hot)
1 clove garlic
dash sea salt
¼ cup balsamic vinegar
water as needed

Preparation

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 or Nutribullet, 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 meatball, if desired and arrange on a serving dish.
7. Whisk in the drippings that remain in the crock pot and drizzle this Sriracha sauce over the meatballs. Serve.
   
   Enjoy!
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