PREP: 15 MINUTES | COOK: 17 MINUTES | MAKES: 6 SERVINGS
1 tablespoon chopped fresh garlic
2 tablespoons chopped fresh ginger
¼ cup chopped scallions, plus more for garnish
1 pound extra-lean ground beef
1 teaspoon sea salt
1 tablespoon toasted sesame oil
3 tablespoons coconut aminos
1 tablespoon honey
1 tablespoon white wine vinegar
½ teaspoon arrowroot starch
3 tablespoons water
Sesame seeds, for garnish
1.Combine the garlic, ginger, and scallions in a food processor. Pulse until well combined and finely minced.
2.Transfer the garlic mixture to a large bowl and add the ground beef and salt. Use your hands to mix until well combined. Form the mixture into 20 meatballs, about 1 inch in diameter.
3.In a large skillet over medium-high heat, heat the sesame oil. Add the meatballs and cook, shaking often, until browned on all sides and cooked through, about 15 minutes. Remove the meatballs and set aside on a plate.
4.Add the coconut aminos, honey, and vinegar to the skillet (still on medium-high heat). In a small bowl, whisk the arrowroot starch and water together until the starch is fully dissolved. Add to the skillet, mix, and simmer until the mixture has thickened, about 2 minutes. Return the meatballs to the skillet and cover them with the sauce. Serve immediately, garnished with scallions and sesame seeds.
Quick Tip: I like to make two batches at a time of these tasty meatballs and save the leftovers!
NUTRITION
Calories: 189
Fat: 7 g
Carbohydrates: 6 g
Sodium: 372 mg
Fiber: 3 g
Protein: 23 g
Sugar: 3 g
