Whole30 Sticky Asian Meatballs

By Ellie

10 Person

40 Minutes

0 Calories

These delicious Whole30 Sticky Asian Meatballs are not your average Chinese takeout food. It is paleo, gluten-free, dairy-free and easy to make.

Ingredients

Asian Sticky Sauce

1 tbsp. coconut sugar (optional)
1/2 tsp. fresh or ground ginger
1 tbsp. arrowroot flour
1/3 cup rice vinegar
2/3 cup coconut amino

Asian Meatballs

1 tsp. salt
2 tbsp. coconut aminos
1 inch Fresh Ginger (minced)
2-3 cloves Garlic (minced)
1/4 cup poblano pepper (optional for spicier taste)
1/4 cup green Onion (chopped)
1 tbsp. arrowroot flour (make it extra moist)
1 egg
1 lb ground chicken
1 lb ground pork

Method

01

Asian Meatballs: Preheat the oven to 400℉. Grease a baking sheet with avocado oil.
02

Sticky Asian Sauce: Add all the sauce ingredients except for arrowroot flour to a skillet. Bring to boil then urn the heat to medium to low.
03

Asian Meatballs: Finely chop green onion, garlic, poblano pepper, set aside.
04

Sticky Asian Sauce: Stir in arrowroot flour slowly. Stir frequently until the sauce thickens. This will take about 5 minutes.
05

Asian Meatballs: Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Roll into balls (approx. 24 - 26 meatballs for 2 lb of meat). Place the formed meatballs on the greased baking pan.
06

Sticky Asian Sauce: Once the meatballs are done, combine them to the pan and cover with sticky sauce. Sprinkle some extra green onion and sesame seeds for garnishing. Enjoy!
07

Asian Meatballs: Bake for 15 - 18 minutes. Broil for 2 minutes in the end.

Related Tags

Whole30 Sticky Asian Meatballs

4.9

( By Ellie )

These delicious Whole30 Sticky Asian Meatballs are not your average Chinese takeout food. It is paleo, gluten-free, dairy-free and easy to make.

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Asian Sticky Sauce

1 tbsp. coconut sugar (optional)

1/2 tsp. fresh or ground ginger

1 tbsp. arrowroot flour

1/3 cup rice vinegar

2/3 cup coconut amino

Asian Meatballs

1 tsp. salt

2 tbsp. coconut aminos

1 inch Fresh Ginger (minced)

2-3 cloves Garlic (minced)

1/4 cup poblano pepper (optional for spicier taste)

1/4 cup green Onion (chopped)

1 tbsp. arrowroot flour (make it extra moist)

1 egg

1 lb ground chicken

1 lb ground pork

03 Method

Step 1

Asian Meatballs: Preheat the oven to 400℉. Grease a baking sheet with avocado oil.

Step 2

Sticky Asian Sauce: Add all the sauce ingredients except for arrowroot flour to a skillet. Bring to boil then urn the heat to medium to low.

Step 3

Asian Meatballs: Finely chop green onion, garlic, poblano pepper, set aside.

Step 4

Sticky Asian Sauce: Stir in arrowroot flour slowly. Stir frequently until the sauce thickens. This will take about 5 minutes.

Step 5

Asian Meatballs: Combine all meatball ingredients in a large mixing bowl and mix until combined well, using your hands. Roll into balls (approx. 24 - 26 meatballs for 2 lb of meat). Place the formed meatballs on the greased baking pan.

Step 6

Sticky Asian Sauce: Once the meatballs are done, combine them to the pan and cover with sticky sauce. Sprinkle some extra green onion and sesame seeds for garnishing. Enjoy!

Step 7

Asian Meatballs: Bake for 15 - 18 minutes. Broil for 2 minutes in the end.

04 Author