Asian Beef Meatballs & Broccoli

• servings: 6 servings

Ingredients

2 lbs Ground Beef

1 Egg

2 tsp Toasted Sesame Oil

1/2 cup Almond Flour

1/2 tsp Ground Ginger

1/2 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Garlic Powder

2/3 cup Coconut Aminos

1/4 cup Balsamic Vinegar (see notes)

2 Tbsp Toasted Sesame Oil

2 tsp Minced Garlic

1/2 Tbsp Dijon Mustard

1 tsp Ground Ginger

pinch Red Pepper Flakes

2 tsp Arrowroot mixed with 1 Tbsp water (optional, to thicken)

Sliced Green Onions, Toasted Sesame Seeds (optional garnish)

4 cups broccoli florets

1/2 cup water

Directions

Preheat the oven to 400ºF. Line a baking sheet with parchment for easy cleanup and set aside.

Add the meatball ingredients to a large bowl and mix until just combined. Roll into 30 to 36 meatballs (I used a cookie scoop to size them evenly) and arrange on the lined baking sheet.

Transfer to the oven and bake for 15 to 20 minutes, or until cooked through.

While the meatballs cook, add the sauce ingredients to a medium saucepan and bring to a low boil. Reduce to a simmer, and cook until reduced by about 1/3 and thickened to your liking, stirring often. If using a thinner balsamic (and you want to speed up the thickening time), add the arrowroot and water slurry, whisking into the sauce and heating until thick.

Add the broccoli and water to a large saucepan and bring the water to a boil. Cover and steam until broccoli is bright green and fork tender. Drain & season with salt and pepper to taste.

Arrange the broccoli and meatballs in a large dish and coat with sauce. Serve hot, garnished with sliced green onion and toasted sesame seeds. Enjoy!

Nutrition

• Calories: 562 kcal
• Total Fat: 42 g
• Saturated Fat: 13 g
• Trans Fat: 2 g
• Cholesterol: 135 mg
• Sodium: 946 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 31 g