Description
These Sticky Asian Meatballs are a delightful explosion of flavors, combining sweet and spicy sauce with juicy meat, perfect for Whole30 and Paleo diets.
Ingredients
Scale
- 2 lbs ground beef 90/10 (or ground turkey or chicken)
- 1 large egg
- 1/2 tsp ground ginger
- 1/3 cup finely chopped onions
- Salt and pepper (to taste)
- 1/2 cup almond flour (or ⅓ cup GF breadcrumbs or ½ cup crushed pork rinds)
- 1 Tbsp coconut aminos
- 2 garlic cloves (finely minced)
- ½ tsp garlic powder
- ¼ tsp onion powder
- Garnish: Green onions and sesame seeds
- 1/2 cup coconut aminos
- 3 tbsp rice vinegar
- 2 tbsp water
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (or 1/2 tsp ground ginger)
- 1 1/2 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 jasmine rice for serving
Instructions
- Preheat oven to 400°F and coat a baking sheet 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 for 18-22 minutes, or until cooked through and browned.
- 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.
Notes
Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Reheat in the oven at 350°F or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg