1.15 lb grassfed and finished ground beef
½ tsp organic sage
½ tsp organic turmeric
½ tsp organic garlic powder
½ tsp organic thyme
½ tsp Himalayan sea salt
½ cup Ginger Pear Cranberry Sauce – seen here: http://www.keyingredient.com/recipes/812095032/ginger-pear-cranberry-sauce/
½ cup Smoked Cherry Barbecue Sauce – seen here: http://www.keyingredient.com/recipes/808015050/smoked-cherry-barbecue-sauce/
Preheat the oven to 350° F. Line a half sheet pan with parchment paper and set aside.
In a medium bowl, thoroughly mix the ground beef with the seasonings. Do not over mix.
Scoop out the mixture using a #60 cookie scoop and form into uniform meatballs. Place each on the parchment lined half sheet pan. Continue until the meatball mixture is gone.
Bake in the oven 15-20 minutes. I don’t bother turning them, but I do check to see how they are coming along. 🙂
Once they are cooked, remove from the oven and set aside.
In a large skillet, heat the Ginger Pear Cranberry Sauce and Smoked Cherry Barbecue Sauce over medium heat.
Fold in the meatballs and let the flavors meld together, about 5 minutes.
Remove from heat and serve immediately.
*Alternatively, you could make the meatballs ahead of time, let them cool, and freeze them to use later.