Cooked - Sticky Asian Meatballs (whole30 + Paleo)

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Sticky Asian Meatballs (whole30 + Paleo)

20.0

2 lbs ground beef 90/10 (or can sub ground turkey or chicken)

1 large egg

½ tsp ground ginger

⅓ cup finely chopped onions

Salt and pepper (to taste)

½ cup almond flour (add more if needed can sub ⅓ cup GF breadcrumbs or ½ cup crushed pork rihnds for low carb or allergies)

1 Tbsp coconut aminos

2 garlic cloves (finely minced)

½ tsp garlic powder

¼ tsp onion powder

Garnish: green onions and sesame seeds

½ cup coconut aminos

3 tbsp rice vinegar

2 tbsp water

2 cloves garlic (minced)

1 tsp fresh ginger (or ½ tsp ground ginger)

1 ½ tsp sesame oil

1 tbsp arrowroot powder dissolved in 2 tbsp water

Optional: 1 tbsp honey or powdered monk fruit (adjust for sweetness)

Brown or jasmin rice for serving

Preheat oven to 400°F and coat a baking sheet pan with avocado oil cooking spray. Mix all meatball ingredients until just combined. Add more almond flour if needed.
Form into golf ball-sized meatballs and place on the sheet. Bake 18-22 minutes, or until meatballs are cooked through and nicely browned on the outside.
Meanwhile, whisk sauce ingredients (except arrowroot) in a saucepan over medium heat. Stir in dissolved arrowroot; cook until thick and glossy. Add sweetener if desired.
Toss hot meatballs in the sauce until coated. Garnish with green onions and sesame seeds. Serve warm.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍖Meatballs

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 17 weeks ago

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