Studio-7-West

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

Ingredients

dressing:

2 tbsp fresh lemon juice

1 tsp spicy brown mustard

3 cloves garlic minced

1/8 tsp sea salt

1/8 tsp black pepper

1/4 cup olive oil (use one you like the flavor of since it will come through!

salad:

1 lb shrimp peeled and deveined

Primal palate sea food seasoning (Pink Himalayan Salt, Onion, Black Pepper, Lemon Peel, Garlic, Bay Leaves, Parsley, Chives) OR salt and pepper to season shrimp

1 tbsp organic coconut oil or rendered bacon fat to brush on grill or grill pan

6-8 slices nitrate free bacon cooked and crumbled (use sugar free for Whole30)

3 large eggs soft boiled (see instructions)

3/4 cup cherry tomatoes halved

1 ripe avocado

5 oz container baby spinach or your favorite salad greens

Thinly sliced chives or scallions for garnish

Instructions

dressing:

Place all ingredients in a tall narrow container and blend with an immersion blender.

Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.

Have all ingredients ready to go (including cooked and crumbled bacon, before beginning)

soft boil your eggs:

Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.

Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.

Remove eggs one at a time with a spoon and place in ice water for 2-3 minutes or until warm.

Carefully peel eggs (I do this in the water, it seems to make it easier!) and set aside until ready to serve.

grill shrimp:

Heat your grill or grill pan to high heat and brush with coconut oil. Sprinkle shrimp all over with primal palate seasoning or salt and pepper.

Cook first side 2 minutes flip and continue to cook another 2-3 minutes or until pink and opaque with golden brown.

assemble salad:

Place greens on the bottom of a serving bowl or platter, then arrange the tomatoes, bacon, shrimp, and avocado (diced or sliced) over the top. Carefully slice each egg and arrange around salad. Toss with dressing immediately before serving or serve dressing on the side. Enjoy!

Nutrition

Calories: 364kcalCarbohydrates: 5gProtein: 22gFat: 28gSaturated Fat: 7gCholesterol: 286mgSodium: 845mgPotassium: 475mgFiber: 2gSugar: 1gVitamin A: 2475IUVitamin C: 19.7mgCalcium: 154mgIron: 3.1mg