Description
A delightful and nutritious recipe for Sticky Asian Meatballs, packed with flavor and perfect for any family meal.
Ingredients
Scale
- 2 lbs ground beef (or ground turkey/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/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
- 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, adding more almond flour if needed.
- Form into golf ball-sized meatballs and place on the baking sheet.
- Bake for 18-22 minutes until cooked through and browned.
- In a saucepan, whisk sauce ingredients (except arrowroot) over medium heat.
- Stir in dissolved arrowroot and cook until thick and glossy, adjusting sweetness if desired.
- Toss hot meatballs in sauce until coated.
- Garnish with green onions and sesame seeds before serving warm with brown or jasmine rice.
Notes
These meatballs freeze beautifully. Store in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg