Description
These Easy Sticky Asian Meatballs are a delicious and juicy dish made with ground beef and a flavorful soy-free sticky sauce using coconut aminos. Perfectly baked and broiled, these meatballs are tender on the inside with a glossy, tangy sauce coating. A great option for those avoiding soy, with simple ingredients and straightforward preparation.
Ingredients
Meatballs
- 2 lb ground beef (preferably 80/20 for juiciness)
- 1 egg
- 1 tbsp arrowroot flour (or cornstarch)
- 1/4 cup green onions, chopped
- 1/4 cup poblano pepper, chopped (optional)
- 2–3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tbsp coconut aminos (or soy sauce)
- Salt to taste
Asian Sticky Sauce
- 1/3–1/2 cup coconut aminos
- 2/3 cup chicken (or beef) stock
- 3–4 tbsp rice vinegar
- 1 tbsp arrowroot flour
- 1/2 tsp ginger powder or minced ginger
- 1 clove garlic, minced (optional)
- 1 tbsp coconut sugar (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a baking sheet to prevent sticking.
- Chop Ingredients: Finely chop the green onions, garlic, ginger, and poblano pepper if using.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, egg, arrowroot flour, chopped ingredients, coconut aminos, and salt. Mix lightly but thoroughly to avoid toughness.
- Form Meatballs: Wet your hands to prevent sticking and roll the mixture into 24–26 evenly sized meatballs. Place them spaced out on the greased baking sheet.
- Bake Meatballs: Bake the meatballs for 13–15 minutes. Then, broil them under high heat for 2 minutes to get a nice glaze and slight crisp on the outside. Ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Make Sticky Sauce: While the meatballs bake, add coconut aminos, chicken or beef stock, rice vinegar, arrowroot flour, ginger, garlic (if using), and coconut sugar to a skillet. Whisk well and bring to a boil over medium heat.
- Thicken Sauce & Coat Meatballs: Reduce heat and stir constantly for 2–3 minutes until sauce thickens into a glossy glaze. Add the cooked meatballs to the skillet and gently coat them evenly with the sauce.
Notes
- Use 80/20 ground beef for juicier meatballs. If using lean beef (90/10), consider adding 1–2 tbsp oil or a splash of milk/broth to maintain moisture.
- Wet your hands when rolling meatballs to prevent sticking.
- You can omit poblano pepper if you prefer a milder flavor.
- Arrowroot flour can be substituted with cornstarch if unavailable.
- Make sure to check meatballs reach an internal temp of 160°F (71°C) to ensure they are fully cooked.
