Low Carb Enchilada Meatballs 

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INGREDIENTS:
Meatballs:

  • 2 pounds (908 grams) ground beef
  • 2 eggs
  • 22 soda crackers, crumbled (saltine crackers)
  • 1/3 cup (56 grams) minced onion
  • ½ cup (125 ml) milk
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (3 ml) chili powder
  • ½ teaspoon (3 ml) paprika
  • ½ teaspoon (3 ml) cumin
  • ¼ teaspoon (1 ml) pepper

Buffalo Honey Sauce:

  • ¼ cup (65 ml) Frank’s Red Hot sauce
  • ¼ cup (65 ml) honey
  • ¼ cup (65 ml) apricot jelly
  • ¼ cup (50 grams) brown sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 ½ tablespoon (23 ml) cornstarch
  • 1 tablespoon (15 grams) melted butter

PREPARATION:
-Preheat oven to 450°F (230°C) and line a baking sheet with aluminum foil.
-In a bowl, whisk the eggs, then add all the meatball ingredients and mix well. Form the mixture into balls and place them on the baking sheet—Bake for 8 to 10 minutes to brown.
-Meanwhile, whisk together all the ingredients for the honey buffalo sauce.
-Cover the bottom of the slow cooker with the meatballs, then cover with some of the sauce, layer with the remaining meatballs and pour in the remaining sauce.
-Cover and cook on low for 2 hours, stirring halfway through.

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