Lion House Meatballs (with or without dairy and sugar)

Lion House Meatballs

(Follow the ALT info to keep sugar and dairy out of this delicious dish)

1# ground beef

3/4 c rolled oats

2 eggs

1/2 c chopped onion (or 2 T dried onion flakes)

s + p

1/2 c milk (ALT: use Almond Milk)

original: 1 tsp Worcestershire sauce

ALT: 1/2 tsp balsamic vinegar, 1/2 tsp liquid smoke

Mix the main meatball items above; kneading with clean hands.  Add one of the two sauces listed. Mix again.

Roll them into meatballs and cook.

Crockpot: cook for 2 hours on high then 1 hour on low.

Oven: place in 13x9 pan. Bake at 350 for 25-30 minutes.

Super fast: double recipe and spread on 13x9 pan. Bake at 350 for 25 min. cut into squares after it's baked.

Meanwhile, make the sauce.

Original: 1/2 c brown sugar, 1/4 c. vinegar, 1 tsp Worcestershire sauce, 1 tsp prepared mustard, 1/4 c BBQ sauce.

ALT: 1/4 c stevia mix, 1/4 c vinegar, 1 tsp tamari, 4 T cucumber dressing (see below)

Mix well and place in a medium pan on the stove. Cook on low stirring often until it thickens. Turn off stove and place lid on the sauce to keep it warm until the meatballs are done.

Once the meatballs are done, serve with sauce on the side or dripped all over. So good!

cucumber dressing: 1/2 peeled cucumber, 1 T apple cider vinegar, 1 T balsamic vinegar