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Sticky Asian Meatballs (Whole30 + Paleo)

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Savory and slightly sweet meatballs inspired by Asian flavors, perfect for any occasion.

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 (for sweetness)
  • Brown or jasmine rice for serving

Instructions

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

Notes

For a sugar-free sauce, substitute honey with monk fruit or stevia.

Nutrition

Find it online: https://www.glutenfreez.com/sticky-asian-meatballs/