Description
Sticky Ginger Scallion meatballs that are just the right amount of sweet and spicy. These Asian inspired meatballs are so easy to make and full of ginger sesame flavor. This recipe is gluten free, Whole30 compliant, and Paleo friendly!
Ingredients
Scale
For the Meatballs
- 1 ½ pounds ground beef
- ½ tablespoon finely minced ginger
- 4 cloves fresh garlic, finely minced
- 2 tablespoons sliced scallion
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cilantro
For the Sauce:
- ¾ cup coconut aminos
- ½ tablespoon tomato paste
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- ¼ teaspoon red pepper flakes (optional)
- 1 ½ teaspoon arrowroot starch
Instructions
- Preheat your oven to 400 degrees.
- Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon measure to scoop out the meat mixture. Use your hands to form the ground beef into meatballs.
- Place the meatballs on a sheet pan lined with parchment paper and drizzle with a little olive oil. Bake them at 400 degrees for 15-20 minutes until cooked through.
- While the meatballs are cooking, make the sweet and sticky sauce. Add the coconut aminos, tomato paste, sesame oil, lime juice, and red pepper flakes (if using). Bring the sauce to a simmer over medium heat. Once the sauce is simmering, turn the heat down to low and whisk in 1 ½ teaspoons of arrowroot starch. Leave the sauce on low heat while the meatballs continue to cook.
- When the meatballs are done cooking, add them to a mixing bowl and pour the sauce over them. Gently toss them in the sauce until they are well coated. Transfer the meatballs and sauce to a serving dish and garnish them with green onions and sesame seeds. Enjoy!