AIP Honey Ginger Meatballs
Another quick, easy, and delicious AIP ground beef dinner for you. These Asian inspired meatballs would be great alongside some cauliflower fried rice for a more complete meal. Here's a tip: make a big batch and keep some in the freezer for an even quicker easy AIP meal in the future. You could even make a little extra sauce then serve the meatballs and sauce on top of some sweet potato starch noodles or spaghetti squash and garnish with chopped green onion.
AIP Honey Ginger Meatballs
HONEY GINGER MEATBALLS
FOR THE MEATBALLS
- 2 pounds ground beef
- 2 T. coconut flour
- 1/4 cup beef bone broth
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 cup thinly-sliced or chopped green onions (4 green onions)
- Sea salt to taste
FOR THE GLAZE
- 1 tablespoon garlic, minced
- ½ tablespoon minced ginger
- ½ cup coconut aminos
- ½ cup coconut sugar
- ½ cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
TO SERVE
- 1 green onion , finely sliced
INSTRUCTIONS
- Preheat oven to 400°F.
FOR THE MEATBALLS
- Mix together all of the meatball ingredients in a large bowl until well-combined.
- Spoon out 1-inch of meat mixture with a cookie scoop (or tablespoon), shape into balls and place onto 2 large baking sheets or trays lined with baking or parchment paper.
- Bake for 10-12 minutes, or until golden browned and cooked through.
- While the meatballs are baking, make your sauce.
FOR THE SAUCE
- Heat a non-stick pan or skillet over medium-high heat.
- Whisk all of the sauce ingredients together in the pan until well blended.
- Bring to a simmer and continue cooking until sauce thickens, while stirring occasionally to prevent burning.
COAT
- When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce.
- Transfer the glazed meatballs to a serving dish or tray with a slotted spoon and add in the remaining non-coated meatballs to the sauce.
- Coat and transfer to serving dish.
- Sprinkle with sliced green onions.
By Executive Chef Ann Lotterhos
