Farewell 2012 – Sweet & Sour Meatballs

        As we start the New Year, it is nice to look back at 2012 and see the changes that made life an exciting one for all of us.  In our household for instance, the past year was a big learning experience. 
       From a bargain grocery shopper who likes to experiment in the kitchen to make healthier recipes for my family, I became a Food Allergy mom.  Though I can say I know my way around the kitchen, the need for immediate diet change was not easy.  The gluten, egg and dairy free Pancake Meltdown which happened just five months ago seemed like history now. 
        One of the biggest surprises for me last year was how my four young children remained positive after learning about their food restrictions.  They were so gracious to try each successful and oh no! dishes that came out of my kitchen. 
        Call it luck or blessing that we were able to eat well without any Epi-pen episode.  All I know is that this 2013, I or any mom with or without food allergy concerns surely need tips for healthy budget friendly recipes. This coincidentally is what this blog is all about.
        Speaking of luck, here’s one of the dishes we had to celebrate New Year’s Eve.  Since we didn’t have the traditional menu most Filipino families serve during this feast, we decided to stick to the  round or circle theme.  In the Philippines, eating round food at 12 midnight brings good luck for the coming year.
         Here’s to a healthier and richer 2013!
2 lbs ground beef
1/2 cup red onions finely minced
1 cup oats (I used the gluten free one)
1 tsp fine sea salt
1/4 tsp ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
2 Tbs flaxmeal
6 Tbs warm water
2 Tbs olive oil
2 Tbs garlic minced
1/2 cup chopped onions
1 24 oz can crushed tomatoes
2 cups water
1/4 cup white vinegar
1/4 cup sugar
1/2 tsp thyme
1/2 tsp oregano
1 Tbs sea salt
1/4 tsp ground black pepper
1/4 cup grated carrots
1/4 cup chopped fresh parsley
To make the meatballs,
1. Preheat the oven to 375 degrees
2. Mix the flaxmeal and warm water. Let stand for about 5 minutes before using.
3. In a big bowl, stir the flaxmeal-water goo and the rest of the meatball ingredients except for the ground beef until well combined.
4. Add the ground beef and mix well using your fingers.
5. Form into balls (about 2 tablespoons per ball)
6. Arrange the meatballs in a foil lined baking pan and bake it in the oven for 15 to 17 minutes.  No need to grease the foil since the natural oils and juices from the beef will prevent it from sticking.
To make the Sauce
1. Saute the garlic and onions in olive oil until the onions are translucent.
2. Add the crushed tomatoes, water, salt, pepper, oregano, thyme, vinegar, sugar and carrots. Bring to boil.
3. Once the sauce starts to boil, add the meatballs and simmer for at least 30 minutes.  The longer the better so that the meatballs stay soft and absorb the flavor of the sauce.
4. Serve over pasta or as appetizer. 
Happy New Year!

One comment

  1. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!

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