Description
Gluten-free, dairy-free and Whole30 compliant sticky Asian meatball recipe that’s perfect for Sunday afternoon meal prep and a week of filling meals!
Ingredients
Scale
For The Meatballs:
- 1 lb ground meat of choice (these will work with turkey, chicken, beef, pork, etc. I used local grass-fed beef from Trader Joe’s)
- 3 cloves garlic, minced
- 2 tsp ginger root powder or 2 tsp fresh ginger
- 1 egg
- 2 tsp salt (or salt to taste)
- Splash of coconut aminos (give the jar a few good shakes)
- 1 tbsp sugar-free tomato paste or sugar-free tomato sauce
- 1/3 cup almond meal
For The Sticky Sauce:
- Splash of sesame seed oil (note for Whole30; limiting use of sesame oil is recommended so just a little bit is compliant but if you are using it in other recipes swap for avocado or coconut oil)
- 2 cloves garlic
- 1 cup coconut aminos
- 2 tbsp fish sauce
- 1 tbp rice vinegar
- 1 tsp ginger root powder or fresh ginger
- 1/2 tsp arrowroot powder mixed with a little room temperature water to form a slurry
- Salt to taste
Instructions
Make The Meatballs:
- Combine ground meat, egg, garlic, ginger, coconut aminos, tomato paste (or sauce) and almond meal in a large bowl
- Mix until all ingredients are well-combined
- Using wet hands, form the meat into balls and place in rows on a lined baking dish
- Bake at 350 for 10-15 minutes, until browned and cooked through
Make The Sticky Sauce:
- Combine oil, garlic, coconut aminos, fish sauce, ginger and rice vinegar in a medium saucepan
- Bring to a boil and then reduce heat to a simmer, until the sauce thickens just a bit
- Remove the sauce from heat and add the arrowroot powder slurry, stirring very well
- Let sauce gradually thicken, and add a little more arrowroot slurry until sauce reaches desired thickness (I like my sauce pretty thick and sticky!)Note: a good test for the sauce is to stick a spoon in the saucepan and lift it out – you want the sauce to stay coated on the spoon, not slide completely off.
- Prep Time: 10 mins
- Cook Time: 20 mins