35 MIN
6 SERVING
PROTEIN
CARBS
CALORIES
SUGAR
cholesterol
FAT
Ingredients
Serving
ground beef
455 g
egg
1 medium
sriracha ( or gochujang pepper paste )
1 tsp
minced garlic
1 clove
rice flour ( optional )
1 tbsp
scallion ( Greens chopped (save white part for sauce) )
4 medium (4-1/8 long)
coconut aminos ( tamari soy sauce )
1/2 cup
rice vinegar
1/4 cup
scallion ( white part only, chopped )
4 medium (4-1/8 long)
honey
2 tbsp
sesame oil
1 tablespoon
sriracha ( or gochujang pepper paste )
1 tbsp
minced garlic
2 cloves
ginger ( minced )
2 tbsp, chopped
water
3/4 cup
potato starch ( or any other kind )
1 tbsp
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens, and gochujang.
Step 3
Mix together using your hands until all is thoroughly combined.
Step 4
Shape into 1-1.5" balls and place on an ungreased baking sheet.
Step 5
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.
Step 1 (Sauce)
While meatballs are baking, combine all sauce ingredients in a small saucepot.
Step 2 (Sauce)
Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.
Step 3 (Sauce)
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.
Day 11 of 40
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