Day 11 of 40
Originally posted on Cooking Up Clean [Photo credit: Kari Lund]
Prep time: 15 min
Cook time: 20 min
Yield: about 20 meatballs
Ingredients:
- 1 pound ground beef
- 1 egg
- 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
- 1 clove garlic, minced
- 1 tablespoon rice flour (optional)
- Greens of four scallions, chopped (save white part for sauce)
Sauce Ingredients:
- ½ cup tamari soy sauce or coconut aminos (low sodium is preferred)
- ¼ cup rice vinegar
- 4 scallions, white part only, chopped
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon gochujang pepper paste (or use Sriracha)
- 2 cloves garlic, minced
- 2 tablespoons minced ginger (from about a 2″ piece)
- ¾ cup water
- 1 tablespoon starch of any kind (potato starch, corn starch, tapioca starch)
Instructions:
- Preheat oven to 350 degrees.
- In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens, and gochujang.
- Mix together using your hands until all is thoroughly combined.
- Shape into 1-1.5″ balls and place on an ungreased baking sheet.
- Bake for 20 minutes and remove from oven. Top with sauce and serve immediately or place in a crockpot along with the sauce to keep warm while serving.
Sauce:
- While meatballs are baking, combine all sauce ingredients in a small saucepot.
- Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.
- Pour over meatballs and serve hot.
Notes:
You can also make up the meatballs in advance and freeze them. Reheat before serving and then top with fresh made sauce.
Clean eating at its best: