Here’s what you need:
Ground beef
Egg
Toasted Sesame Oil
Almond Flour
Ground Ginger
Salt & Pepper
Garlic Powder
Coconut Aminos
Balsamic Vinegar
Minced Garlic
Dijon Mustard
Red Pepper Flakes
Broccoli
ASIAN BEEF MEATBALLS & BROCCOLI | PALEO, WHOLE30, KETO
Perfectly made Asian Beef Meatballs are paired with broccoli for a delicious dish
Ground beef
Egg
Toasted Sesame Oil
Almond Flour
Ground Ginger
Salt & Pepper
Garlic Powder
Coconut Aminos
Balsamic Vinegar
Minced Garlic
Dijon Mustard
Red Pepper Flakes
Broccoli
Bake your meatballs while the beautiful Asian flavored sauce simmers on the stove. Steam your broccoli and serve together. It’s that easy!
Perfectly made beef meatballs infused with an asian sauce and served with broccoli
Notes:
You can substitute the broccoli for steamed cauliflower rice, white rice (if you do grains – or have someone in the family who does!), stir-fried veggies or eat it solo
Use a cookie scoop to size the meatballs evenly
If using a thinner balsamic (and you want to speed up the thickening time), add 2 tsp arrowroot mixed with 1 Tbsp water, to thicken
Servings: 6 Calories: 562kcal
RECIPE
Ingredients:
For the Meatballs
2 lbs Ground Beef
1 Egg
2 tsp Toasted Sesame Oil
1/2 cup Almond Flour
1/2 tsp Ground Ginger
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
For the Sauce
2/3 cup Coconut Aminos
1/4 cup Balsamic Vinegar see notes
2 Tbsp Toasted Sesame Oil
2 tsp Minced Garlic
1/2 Tbsp Dijon Mustard
1 tsp Ground Ginger
pinch Red Pepper Flakes
2 tsp Arrowroot mixed with 1 Tbsp water optional, to thicken
Sliced Green Onions, Toasted Sesame Seeds optional garnish
For the Broccoli
4 cups broccoli florets
1/2 cup water
Instructions:
Preheat the oven to 400ºF. Line a baking sheet with parchment for easy cleanup and set aside.
Add the meatball ingredients to a large bowl and mix until just combined. Roll into 30 to 36 meatballs (I used a cookie scoop to size them evenly) and arrange on the lined baking sheet.
Transfer to the oven and bake for 15 to 20 minutes, or until cooked through.
While the meatballs cook, add the sauce ingredients to a medium saucepan and bring to a low boil. Reduce to a simmer, and cook until reduced by about 1/3 and thickened to your liking, stirring often. If using a thinner balsamic (and you want to speed up the thickening time), add the arrowroot and water slurry, whisking into the sauce and heating until thick.
Add the broccoli and water to a large saucepan and bring the water to a boil. Cover and steam until broccoli is bright green and fork tender. Drain & season with salt and pepper to taste.
Arrange the broccoli and meatballs in a large dish and coat with sauce. Serve hot, garnished with sliced green onion and toasted sesame seeds. Enjoy!
Notes:
You can substitute the broccoli for steamed cauliflower rice, white rice (if you do grains – or have someone in the family who does!), stir-fried veggies or eat it solo
Use a cookie scoop to size the meatballs evenly
Linking my favorite glaze-style balsamic vinegar on Amazon HERE
If using a thinner balsamic (and you want to speed up the thickening time), add 2 tsp arrowroot mixed with 1 Tbsp water, to thicken
For freezer instructions, check out my Freezer Guide post HERE
Nutrition
Calories: 562kcal | Carbohydrates: 14g | Protein: 31g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 946mg | Potassium: 640mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 54mg | Calcium: 87mg | Iron: 4mg
Studio-7-West 