Onion powder

Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs. 

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it. 

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Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}

January 1, 2019

Easy and comforting food is what I’m all about.

Even if you’re following a low-carb diet, doing a round of Whole30, or have dietary restrictions, your food can still partake in delicious and non-restricting food if you get creative! However, if foods that are reminiscent of things that may be deemed “unhealthy” are triggers for you to overeat, always proceed with caution!

This Instant Pot Chicken Parmesan Soup is a new favorite of mine! I personally love some (by some, I mean A LOT) Italian food with parmesan cheese, however it can be extremely heavy on the stomach and I can easily overeat and feel like a bloated blob that doesn’t feel like doing anything afterwards. You guys know that feeling and it’s just not fun. It may have been delicious, but is it really worth it? Or rather, worth it that often? Sometimes, it happens and you eat ALL of that chicken parm. haha! But, when you’re feeling like a lighter version, try this!

This Chicken Parmesan Soup may be lacking in the breading department, but you still get all of that good flavor that you’d normally get in the original dish. It’s paleo, whole30, and keto-friendly – meaning it’s free of dairy, gluten, and grains and still low in carbs!

Sign me up – especially since I’m just starting my January Whole30!

For this recipe, I made everything in my Instant Pot (two separate cooking times), but feel free to cook the spaghetti squash however you like (i.e. microwave or oven) while cooking your soup then adding it to the instant pot once it’s finished cooking.

Or, you can make the soup on your stove top! I’ll include the directions for that method too – check out the recipe notes below!

Print Recipe
 Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut spaghetti squash in half (long ways or short ways! I've done it both ways and it turns out just fine!) and remove the seeds. Add the squash and 1 cup of water to the instant pot. Cover, seal, and cook for 12 minutes (smaller squashes can cook in as little as 8 minutes) on high pressure - then do a quick release. You can cook your squash in the microwave or the oven. Whatever you prefer!
  2. Once the squash is finished cooking, remove from the pot. Clean/rinse out your instant pot and set the squash aside to cool slightly so it's easier to handle.
  3. To the instant pot, add the chicken, diced onions, spaghetti sauce, broth, tomato paste, nutritional yeast, and all of the seasonings.
  4. Attach the lid, seal, and set for 15 minutes on high pressure.
  5. While the soup cooks, use a fork and remove the "noodles" from the inside of the spaghetti squash. Be careful to not shred into the skin of the squash. It's hard and just not fun to bite into in the soup!
  6. Once the soup has finished cooking, hit 'cancel' and do a quick release to release the steam.
  7. Shred chicken pieces - you can do this directly in the pot with a couple of forks or by removing them and shredding them separately on a plate or in a bowl.
  8. Add the squash noodles to the soup and mix. Your soup should be hot enough to heat the noodles through within a minute or two. If not, you can hit the saute button and cook it for a couple minutes.
  9. Once the noodles are heated through - serve and ENJOY!
Recipe Notes

For stovetop option:

  1. Saute onions in a large soup pot over medium heat (I usually add a tbsp or two of oil too) until they are slightly softened - about 5 minutes. 
  2. Add in chopped chicken breasts/thighs and saute for 5-6 minutes, just until slightly cooked on the outside. Smaller pieces will help them to cook quicker. 
  3. Add in spaghetti sauce, broth, tomato paste, nutritional yeast, and seasonings. 
  4. Stir and bring to a boil.
  5. Cover, reduce to med-low heat, and cook for 20-30 minutes until the chicken is cooked through and shreddable. 
  6. Add in spaghetti squash noodles.
  7. ENJOY!
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Easy Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

November 21, 2018
Course

Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

  

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!


Print Recipe


Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450 degrees.

  2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.

  3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.

  4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out.
    There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!

  5. Bake for 20 minutes.

  6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.

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Roasted Cauliflower Mash {Paleo, Keto, Whole30}

November 20, 2018
Course

Let me preface this by saying, there is NOTHING wrong with mashed potatoes. My mashed potatoes are the reason that my husband and I are married. HAHA! But seriously, ask him why he married me and chances are the response that you’ll get will be related to my mashed potatoes. They are near and dear to his heart! Mine too!

However, my husband and I have found that we feel best sticking to a fairly low-carb paleo lifestyle. Every now and then, we still drive into a big bowl of buttery mashed potatoes. We just don’t do it TOO often as they are definitely a “food with no bounds” for us…and we can’t stop eating them.

We still always want something similar to mashed potatoes to serve with beef tips and gravy, or to put on top of shepherd’s pie. Mashed potatoes are life and we just needed a good substitute!

I tried multiple variations on this recipe and so many were just too soupy for us. They were not bad by ANY means, just a little too soft and sloppy – not exactly what you want to pour gravy over.

…Then I made these! They took extra time to roast, but they were so worth it! The flavor and consistency – even with tons of butter added – WAS PHENOMENAL. I don’t think I can make any other cauliflower mash ever again!

So, if you’re looking to impress some friends with a healthy, low-carb take on a comfort food favorite, make this Roasted Cauliflower Mash. You won’t regret it!

Personally, I like to double up this recipe so I have plenty of leftovers for the next couple days…or if I find cauliflower on sale that I have to use up – I can’t help myself, I buy it all! This recipe helps to use it up and NEVER goes to waste!

Print Recipe
 Roasted Cauliflower Mash {Paleo, Keto, Whole30}
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Rinse and clean the head of cauliflower.
  3. Remove leaves and lower portion of the stalk from the head of cauliflower. You can keep a portion of the stalk to roast. You're going to puree it up anyways! I like to trim only 1-1 1/2" off the bottom, at most.
  4. Chop cauliflower into florets. Try to keep them all the same size so that they roast equally. I chop them a little larger than bite-sized. If you want them to roast quicker, cut them smaller.
  5. With a paper towel, pat the cauliflower pieces to make sure they are fairly dry. This helps them to roast instead of steam in the oven.
  6. Toss the cauliflower pieces in a large mixing bowl with oil to coat.
  7. Spread cauliflower onto a large baking pan lined with parchment paper. (easy clean up!) Make sure they are spread out and not touching much.
  8. Bake for 40-50 minutes or until the cauliflower is very tender. It's ok if some pieces are a little overdone. That will give the mash flavor!
  9. To a food processor or high-powdered blender, add the cauliflower pieces, butter, milk, salt, garlic powder, and onion powder. Blend until smooth. I start with 2 tbsp of milk and 1 tsp of salt and adjust the taste and consistency after that.
  10. Transfer the mash to a bowl and mix in fresh chives or finely chopped green onions, if desired!
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Instant Pot Butternut Squash Soup {w/stovetop option}

October 23, 2018

This soup is my new favorite! Butternut squash is everywhere it seems like…and currently, on super-sale in my grocery store.

…meaning, when this girl see veggies on sale, she buys a ton!

This Instant Pot Butternut Squash Soup takes MINUTES to cook. When I say minutes, I mean less than 10 minutes. However, you could definitely make it on the stovetop or in your crock pot too (see recipe notes for directions!*).

I just can’t get enough of it! It’s currently my GO-TO for soups and is SO versatile! It’s a great starting point for pretty much any soup! I’m using it to make a low-carb Cheeseburger Chowder for lunches this week – stay tuned for that recipe! It’s totally kid-approved and super comforting!

This soup may be dairy free, but is still so creamy! If you can tolerate some cheese, it’s even better with some shredded cheddar sprinkled on top …or better yet, cheddar AND bacon! It would make a great creamy vegetable medley soup or a veggie-packed take on a Cheesy Broccoli. Seriously, the possibilities are endless!

 

 

Print Recipe
 Instant Pot Butternut Squash Soup {w/stovetop option}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. Add all ingredients to your Instant Pot.
  2. Set for 8 minutes High Pressure.
  3. Once the soup is finished cooking, do a QR (quick release).
  4. Allow the soup to cool slightly and then add the contents to a blender and puree until smooth. You can also use an immersion blender.
  5. Return the soup to the instant pot if it needs to reheat some. I use the saute mode and it heats up in now time! If your soup is too thick for your liking, feel free to add a bit more broth at the end and whisk together!
  6. Sprinkle with toppings of choice! My favorites are green onions and bacon!
Recipe Notes

*Stovetop directions:

  1. Saute onions, potatoes, and squash in a large soup pot, over medium heat, for about 5-8 minutes or until soft.
  2. Add remaining ingredients and bring to a boil.
  3. Cover and let simmer for 20-30 minutes until the potatoes are extremely tender and falling apart.
  4. Puree with an immersion blender or allow the soup to cool and puree in a blender.

Crockpot directions:

  1. Add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.
  2. Once the veggies have cooked until very tender, puree with an immersion blender or allow a bit of cooling and then puree in a blender.

** If using frozen squash, note that the time it takes for the Instant Pot to come to pressure will increase but a few minutes.

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Tex-Mex Breakfast Skillet

September 18, 2018
Course

Skillets like this one are my favorites to meal prep for the week. They are so simple to cook up, you can use just about whatever ingredients that you have on hand, you can have them for breakfast, lunch, or dinner, AND they’re delicious!

I’m a big fan of spices and flavor! There is no skimping in that department in my kitchen. This Tex-Mex Breakfast Skillet is packed with flavors of cumin, chili peppers, and charred veggies. You just can’t go wrong!

It’s the best when you have this meal prepped and all you have to do in the morning is reheat it. It’s so much better than other convenient, quick breakfasts out there. Plus, this one is good for you and will fuel you throughout your day!

If you want to take it to the next level, top this skillet with a fried egg! YUM!

Balanced Health

 

Print Recipe
 Tex-Mex Breakfast Skillet
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they've started to soften.
  2. This step is totally optional! While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
  3. Chop the bell pepper (charred or not) and add to the softened onions.
  4. Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
  5. Add in the breakfast sausage and break it up as it begins to brown.
  6. Add in all of the seasonings, as well as the nutritional yeast, if desired.
  7. Continue to stir the veggies and break up the sausage until it's almost completely browned.
  8. Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
  9. If desired, stir in a handful of chopped cilantro and 5-6 green onions.
  10. Enjoy immediately, as is, or top with a fried egg!
  11. Store leftovers in the refrigerator for quick breakfasts throughout the week!
Recipe Notes

* If you're sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.

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Fried Green Tomatoes {Grain & Gluten Free}

July 12, 2018

If you are reading this title and don’t have a clue as to what these are… pay attention and make these!

Green tomatoes are simply unripened tomatoes. They’re much firmer and not as juicy as the red ones, which make them perfect for frying. Any variety will work for this recipe, I had Early Girl on hand, thanks to my mom’s garden this year.

Personally, I’m not even the biggest fan of fresh tomatoes, but the green ones, when battered and fried, I am DEFINITELY a fan! The taste of these Fried Green Tomatoes are fresh and slightly acidic… and the crunch on the outside is so, so good!

With a father, being born and raised in North Carolina, and a mother being able to cook just about anything, regardless of where she was from, these were a staple for dinnertime during the summer months. However, they never made it to the actual dinner table. My poor mom couldn’t fry them fast enough, as we all stood around the stove and ate them as soon as they finished frying…only allowing a few seconds to let them cool. Those seconds seemed like forever!

Do yourself a favor, and go pick some of those green tomatoes off your plants and fry them up!

Sometimes, I add a bit of parmesan cheese to the breading, but it’s not necessary. If you tolerate dairy, it adds a bit more flavor and crunch, but you can definitely do without it and they still turn out delicious!

Next time you’re looking for a new side dish for those summer dinners, make a batch (or 3!) of these Fried Green Tomatoes, you won’t be disappointed, and you’ll also be addicted. Whip up a batch of Southwest Ranch Dressing to dip them in for even more flavor – it’s a personal favorite of mine!

Print Recipe
 Fried Green Tomatoes {Grain & Gluten Free}
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice tomatoes thin - 1/8" inch or less, depending on preference. The thinner they are, the quicker they will cook.
  2. In a small bowl, beat the egg.
  3. In a large bowl or shallow plate, combine almond flour, Italian seasoning, salt, garlic powder, and onion powder. If you're choosing to add the cheese, add the parmesan now, otherwise, simply omit it from the recipe.
  4. In a separate bowl or shallow plate, add the arrowroot flour.
  5. Add oil to a skillet or frying pan over medium heat. Allow it to heat for 5 minutes or so.
  6. While the oil is heating up, dredge the tomato slices in the arrowroot, being sure to cover both sides and edges.
  7. After the arrowroot flour, dip the slices in the egg - coating both sides.
  8. After the egg, dip the slices in the almond flour mixture - being sure to evenly coat both sides and the edges.
  9. Place slices in the hot oil. You don't want to overcrowd the pan. I usually cook 7-8 slices at a time, depending on the size of pan. They should sizzle and start to fry immediately. If not, wait, and heat the oil further.
  10. Cook over medium heat for 1 minute and 45 seconds on the first side or until golden brown and crispy.
  11. Flip and cook for another 60-75 seconds or until the second side is golden brown, as well.
  12. Transfer slices to a cooking rack or plate lined with a paper towel to drain the excess oil off.
  13. Repeat steps 6-12 until all of the slices are cooked.
  14. If you want to keep the slices warm (meaning there are not people around to eat them immediately out of the pan!), place them in a 250 degree oven on a baking sheet lined with a rack to keep them warm and crispy until served.
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Veggie Enchilada Soup

June 21, 2018
Cuisine

It’s the first day of summer and I’m in total soup mode over here! …what’s new though?

I’m always down for a bowl of soup and some avocado. I’m pretty sure I could live off of just that and be totally ok with it!

Besides a bunch of seasonings that you most likely have in your spice cabinet, this soup only has FOUR ingredients and only takes a little bit of chopping and stirring to bring it all together. It’s so easy and tastes oh-so-cozy.

All of the seasonings make it taste like it’s been simmering away all day long, but in reality, it’s done in less than 20 minutes on the stove.


Print Recipe
 Veggie Enchilada Soup
Cuisine keto, low carb, paleo, Whole30
Cook Time 18-20 minutes
Servings
small servings
Ingredients
Cuisine keto, low carb, paleo, Whole30
Cook Time 18-20 minutes
Servings
small servings
Ingredients
Instructions
  1. In a soup pot over medium heat, saute onions, squash, and salt in oil for 8-10 minutes until translucent.
  2. Add broth, tomato sauce, and remaining seasonings and bay leaves to the pot.
  3. Bring the soup to a simmer.
  4. Reduce heat to low, cover, and cook for 10 minutes.
  5. Serve with your favorite toppings!
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Instant Pot Cream of Potato Soup

June 21, 2018
Cuisine

Cream of Potato soup…it can’t get any more simple and delicious than that! …except when you make it in the Instant Pot!

This soup cooks in 5 minutes, with the exception of the 5-10 minutes that the pot takes to come to pressure. Either way, IT COOKS QUICK!

You could definitely make this all on your stovetop – the cooking time would just be a bit longer. See the recipe notes below for details.

These are all ingredients that you most likely have on hand, and they all make for a simple, great soup or even a base for a fancier soup! Use your imagination. Throw in some veggies, bacon or chicken, or even some jalapeños for a spicy twist – the possibilities are endless!

I usually keep it simple and top it with some of my Crispy Ranch Potatoes for some extra potato flair!


Print Recipe
 Instant Pot Cream of Potato Soup
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Instructions
  1. Add potatoes, broth, onion, and seasonings to the instant pot.
  2. Set to 5 min at HP (high pressure).
  3. Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
  4. Using an immersion blender, blend the soup for 10 seconds or so, just until most of the potatoes are broken up and you're left with very small chunks. You can blend it as little or as much as you like.
  5. Combine arrowroot and water to make a thickening slurry.
  6. Add slurry to the soup and stir until it has thickened. If you do this immediately after doing the QR (it should still be on the "keep warm" setting), your soup will be hot enough for it to thicken. If it isn't, just turn it to the saute mode and allow it to heat up that way.
  7. Finally mix in butter and sour cream to the final mixture and stir to combine.
  8. Simple comfort food is my favorite! Enjoy!
Recipe Notes

For the stovetop version:

  • In a large pot, saute onions in 1 tbsp of oil over medium heat for 3-5 minutes until softened.
  • Add potatoes and cook for another 5 minutes.
  • Add broth and seasonings and bring to a boil.
  • Cover, reduce heat, and cook until the potatoes are soft and fork tender.
  • Add arrowroot slurry to soup and stir until thickened.
  • Stir in butter and sour cream.
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Chili Garlic Turkey Meatballs

June 9, 2018

I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!

I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.

For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.

Print Recipe
 Chili Garlic Turkey Meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.
  3. Add in the eggs, chili sauce, and flour.
  4. Gently mix together just until combined.
  5. Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!
  6. Bake for 15 minutes or until the centers are done.
  7. Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!
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