Ingredients
Scale
- 2 pounds ground meat (I used beef and pork)
- 2 eggs, beaten
- 1 TBS coconut flour (like this)
- 1 tsp unrefined sea salt (I use this brand)
- 1/4 cup fresh cilantro, finely chopped
- 1 TBS fresh ginger, grated
- a few grinds of fresh pepper
FOR THE SAUCE:
- 1 TBS arrowroot powder (like this)
- 1/4 cup water
- 1/2 cup coconut aminos (like this brand)
- 1/2 cup good quality homemade broth
- 1 TBS fresh ginger, grated
- 2–3 cloves garlic, crushed
- 1/2 tsp unrefined salt
- 2 TBS toasted sesame oil (like this)
- 2 TBS apple cider vinegar (like this)
- 4 TBS raw honey
GARNISH:
- sesame seeds
- cilantro
Instructions
- Preheat oven to 350’F. Liberally oil a baking rack with coconut oil or ghee and place on top of large baking sheet. Set aside.
- In a large bowl, combine ground meat, eggs, coconut flour, salt, cilantro, grated ginger, and pepper. Mix until well combines. (I use my hands here.)
- Using moistened hands, form the meat mixture into 40 small meatballs and place onto prepared baking rack. Bake for 20 minutes.
- Meanwhile, make the sauce. Start by combining 1/4 cup of water with arrowroot powder. Set aside.
- Add coconut aminos, broth, ginger, garlic, and salt to a saute pan. Bring to a simmer and simmer for about 4 minutes to reduce. Add arrowroot mixture and cook for a minute or 2, stirring constantly, until the sauce thickens and becomes glossy. Turn off heat and stir in the sesame oil, vinegar, and honey .
- Add the baked meatballs to the sauce and stir to coat evenly. You will have to do this in batches. Use a slotted spoon to transfer to serving platter. Pour remaining sauce over meatballs on platter, if you like. Garnish with sesame seeds and cilantro. Serve warm.