5 lbs. ground chuck
1 small container mushrooms, diced
as small as possible
1 large onion, diced
6 cloves garlic, minced
3 tsp. black pepper
Mix all ingredients in a very large bowl. On two parchment paper lined cookie sheets, make out into one-inch balls. Cover with parchment paper and place the cookie sheets in the freezer until the meatballs harden. Then divide them up into freezer bags to freeze. When ready to bake, thaw and place in a casserole dish. Mix one cup barbeque sauce and one cup ketchup and pour over the meatballs. Bake at 350 degrees for one hour.
Elaine Corvin makes the best barbeque meatballs, hands down. But while doing a Whole30 last year (eating nothing processed) I was craving her meatballs. So I came up with this recipe that made them Whole30 compliant. The barbeque sauce and ketchup that I use are Whole30 compliant, but you can use whatever your favorites are. This is another recipe that I make in a large batch to have some to put in the freezer. They aren’t as good as Elaine’s, but they satisfied the craving.