Mongolian Beef Meatballs
These Mongolian Beef Meatballs are perfect for a party appetizer or a yummy main dish! This recipe is paleo, whole30, and AIP.
Ingredients
For the meatballs
- 1 lb ground beef
- ½ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 2 tsp garlic powder
- 2 tsp onion powder
For the sauce
- ½ cup coconut aminos
- ¼ cup water
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar omit for whole30
- ½ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 2 tsp arrowroot starch
- 2 tbsp avocado oil
- 4 cloves garlic minced
- 1 thumb ginger minced
For topping
- 2-3 tbsp green onion chopped
- 2 tsp seasame seeds omit for AIP
Instructions
For the meatballs
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Combine the ground beef with the seasonings and mix well. Roll the meatballs into small cocktail meatballs and place on the baking sheet. Bake in the preheated oven for 25 minutes or until the internal temperature reads 165 F. Set aside.
For the sauce
- Combine the coconut aminos, water, vinegar, coconut sugar, salt pepper, and arrowroot starch in a bowl. Whisk well and set aside.
- Using a large deep skillet heat the avocado oil over medium heat. add the garlic and ginger to the skillet and cook for 3-4 minutes or until fragrant.
- Pour the sauce mixture into the pan and stir well to combine. Allow to simmer on medium-low heat for 2-3 minutes to allow the sauce to thicken.
- Add the meatballs to the sauce and stir to coat. Serve topped with green onion and seasame seeds.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 14.5g | Protein: 25.5g | Fat: 10.4g | Fiber: 0.5g