I love making Asian-inspired dishes – They’re always so delicious and full of umami flavor!
I have used coconut aminos for a while in place of soy sauce, but find it doesn’t quite replace the flavor. Sometimes, I use half organic tamari (gluten free soy sauce) and half coconut aminos. Feel free to use all coconut aminos if you’re fully Paleo!
I also sometimes use half beef and half chicken/turkey to keep it a little lower in fat (depending on how much fat i’m getting in the rest of my day), but you can use 2 lbs. of any ground meat you prefer!
Recipe makes 6-8 servings
- 2 lb. ground meat
- 2 small shallots, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½ tsp white pepper
- ¼ tsp salt
- ⅓ cup coconut aminos or tamari
- 3 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp honey
- ½ tbsp toasted sesame oil
- ½ tsp fish sauce
- 2 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- ½ tbsp arrowroot powder
- ½ tsp red pepper flakes
- 2 tbsp sesame seeds
- Green onion, thinly sliced
- Preheat oven to 400F and line a baking sheet with parchment paper.
- For the meatballs, mix all ingredients together in a bowl. Form into meatballs about the size of golfballs. Place them on the baking sheet and bake for 20 minutes.
- For the sauce, whisk all ingredients together in a small pot. Place on medium-low heat and allow to simmer for a few minutes until the sauce thickens. Once thickened, toss the meatballs in the sauce until coated well.
- Serve over rice or riced cauliflower. Garnish with sesame seeds and green onion slices.