Sticky Asian Meatballs {under 30 Minutes}

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 40 minutes

食材

1 lb ground pork

1 lb ground chicken

1 egg

1 tbsp arrowroot flour (make it extra moist)

1/4 cup green onions (chopped)

1/4 cup poblano pepper (optional for spicier taste)

2-3 cloves garlic (minced)

1 inch fresh ginger (minced)

2 tbsp coconut aminos

Salt to taste *

1/3 - 1/2 cup coconut aminos **

2/3 cup chicken stock

3 - 4 tbsp rice vinegar

1 heaping tbsp arrowroot flour

1/2 tsp fresh or ground ginger

1 clove garlic (minced, optional)

1 tbsp coconut sugar (optional)

步驟

Asian Meatballs

Preheat the oven to 400 F. Grease a baking sheet with avocado oil.

Finely chop the green onion, garlic, and poblano pepper. Set aside.

In a large mixing bowl, add ground pork, ground chicken, egg, arrowroot flour, green onion, poblano pepper, garlic, ginger, coconut amino, and salt. Use a spoon or your hands to combine the ingredients well.

Roll the batter into balls using your hands. (approx. 24 - 26 meatballs for 2 lb of meat). Wet your hands with cold water to prevent the meat from sticking to your hands.

Place the meatballs on the greased baking sheet.

Bake the meatballs for 13-15 minutes. Broil for 2 minutes in the end. Make sure internal temperature has reached 165F.

Sticky Asian Sauce

Add coconut aminos, chicken stock, rice vinegar, ginger, garlic, and coconut sugar to a skillet and whisk together.

Add the arrowroot flour to the skillet and whisk to combine well until there are no clumps left.

Bring to a boil then turn the heat to low.

Stir frequently until the sauce thickens. This takes about 2 - 3 minutes.

Once the meatballs are done, transfer them into the sauce skillet and cover them with the sticky sauce.

Sprinkle some extra green onion and sesame seeds for garnishing. Enjoy!

營養

• 每份大小: 1 g
• 卡路里: 322 kcal
• 總脂肪: 19 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 11 g
• 膽固醇: 137 mg
• 鈉: 593 mg
• 總碳水化合物: 9 g
• 總糖: 6 g
• 蛋白質: 29 g