Not only a stable at every Christmas potluck, BBQ Meatballs make for a tasty mid-week dinner that is sure to please your home crowd. This dish can be made the night before and slowly simmered all day in your crockpot right out of the fridge.
- 2 lb. grass-feed ground beef
- 1 large egg
- 1 tsp crushed red pepper
- 2 tbsp Herbs de Provence
- 1 cup chopped arugula
- Salt and pepper
- 3 pieces smoky bacon, finely chopped
- 2 tbsp. Coconut oil
- 2 cups butternut squash, diced
- 1 green bell pepper, diced
- 1 cup pineapple, diced
- ⅓ cup coconut sugar
- 1 large onion, chopped
- 1 batch Smoky BBQ Sauce
- Preheat oven to 350 degrees.
- In a large bowl, combine the beef, egg, crushed red pepper, Herb de Provence, arugula and chopped bacon and salt and black pepper. Mix the meat mixture well, then roll it into balls, about a 2 tbsps. each; Use a ice cream scoop. Transfer to a baking sheet and bake at 350 for 20 minutes.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-low heat. Sauté onion, butternut and bell pepper until meatballs have cooked, about 20 minutes.
- Transfer meatballs to the sauté'd vegetables and add Smokey BBQ Sauce, coconut sugar and pineapple juice. Simmer for 30 min.
I love this dish. Served over dehydrated mashed potatoes or camp rice at the end of a long day on the lake, perfect. However, simply dehydrating leftovers isn't the best method for preparing back country meals. You run the risk that the meal could go rancid before you get a chance to cook it due to all the animal fat from the beef and bacon.
1. Prepare the butternut, onion and bell pepper exactly as in the original recipe.
2. In a large cast iron pan, brown ground beef and chopped bacon. Once fully cooked, remove from heat and drain fat through a large metal strainer. Rinse with hot water until all the fat is washed from the beef mixture. Add beef sauté'd vegetables along with Smoky BBQ Sauce, coconut sugar and pineapple juice, stir to combine.
3. To beefed-up sauce, add herb de province, chopped arugula, crushed red pepper. Stir over low heat.
4. Simmer for 20 minutes, until all favours have mingled.
5. Allow to cool. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the meat setting, dehydrate for 8 ours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over dehydrated mashed potatoes or camp rice.