One thing that I really miss in fall is a big juicy burger, fresh off the grill, slathered with barbecue sauce. Since barbecue sauce is made with tomatoes, which are not on the AIP plan, I was desperate to find a replacement.
My rhubarb plant was still producing beautiful stalks of fruit until a couple of weeks ago, so I did a quick search online and found this recipe for AIP Paleo Rhubarb BBQ Sauce . All I can say is thank you to Gabriella. This sauce is amazing and I don't feel like I'm missing out anymore! The sauce is really awesome over my AIP Meatballs that I make on my Traeger and totally delicious slathered over big juicy hamburgers. I'm a happy girl!
To make my meatballs I begin by chopping vegetables. Carrots add moisture and pack a nutritional punch, so I dice them fine.
No meatloaf is complete without diced onions. Mmmmmmm
Add the diced carrots, onions, smoked sea salt, onion powder and garlic powder to the hamburger. Mix well! It is easiest to mix if you wash your hands and dive right in.
I got this old ice cream scoop years ago and it is a perfect 2 tablespoon scoop. I use it to scoop my meatballs.
Clean up is a whole lot easier if I line my 9X13 pan with foil. Place the meatballs in the pan.
Put the pan of meatballs in the traeger or oven.
After 25 minutes, slather your sauce over them all and bake another 10 minutes.
I like to place the cooked meatballs over lettuce and slice red onion and green onion over the top. Seriously so delicious!
2 pounds of good quality grass-fed ground beef
1 large onion
1 cup of diced carrots
1 teaspoon smoked sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
- Preheat oven or Traeger to 375 degrees.
- Combine all ingredients in a large mixing bowl.
- Form meatballs with 2 tablespoons of mixture for each.
- Place meatballs in a 9X13 inch pan.
- Place on a preheated Traeger or oven and close door.
- Bake for 25 minutes.
- Spoon AIP Paleo Rhubarb BBQ Sauce over each meatball.
- Close door and bake an additional 10 minutes.