Mongolian Beef Meatballs
(AIP, Keto, Whole30, and Paleo compliant)
Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and enjoy them all week long. YUMMM!
If you’re following an AIP diet and missing takeout, this Mongolian beef meatball recipe will curb a craving with AIP-friendly cassava breading and a sweet and savory sauce made with ginger and coconut aminos!
AIP Mongolian Beef Meatball Ingredients:
For Meatballs
- 1 lb. 85% lean ground beef
- 1/2 cup Paleo Powder AIP Cassava Breading
- 1/4 cup finely chopped green onion
- 2 tbsp coconut aminos
- 2 tbsp olive oil for cooking
For Sauce
- 1 cup beef stock
- 1/4 cup coconut aminos
- 1 tbsp coconut sugar
- 1 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tsp arrowroot flour
For Serving
- 4 cups broccoli florets, steamed
- Sea salt to taste
How to Make Meatballs:
Meatballs have come a long way. No longer are the days of just pasta, meatballs and sauce. From beef to turkey, to chicken, pork, lamb or even vegetarian recipes the possibilities are endless with meatballs! And don’t even get us started on the sauces! There is a recipe out there for every palate! And the best part? Meatballs are easy to make, inexpensive and transport in your containers without a hitch! Read more HERE
Ingredients
For Meatballs
- 1 lb. 85% lean ground beef
- 1/2 cup Paleo Powder AIP Cassava Breading or breadcrumbs of choice
- 1/4 cup finely chopped green onion
- 2 tbsp coconut aminos
- 2 tbsp olive oil for cooking
For Sauce
- 1 cup beef stock
- 1/4 cup coconut aminos
- 1 tbsp coconut sugar
- 1 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tsp arrowroot flour
For Serving
- 4 cups broccoli florets steamed
- Sea salt to taste
Instructions
- Combine ingredients for meatballs in a medium mixing bowl and thoroughly mix to combine. Shape into 20 meatballs and place on a wax paper-lined tray.
- Heat olive oil over medium heat in a large skillet for 2 minutes. Add 10 meatballs. Brown for 6 minutes, turning meatballs every 2 minutes. Set browned meatballs aside on a plate. Repeat with remaining meatballs. Return all meatballs to skillet and cover with a lid. Reduce heat to medium-low. Cook 6-8 minutes until meatballs are fully cooked.
- Whisk together ingredients for the sauce in a small bowl. Pour sauce over meatballs. Bring to a simmer and cook for 2-3 minutes longer, until the sauce has thickened.
- Place 5 meatballs in large compartments of 4 MPOF teal containers and drizzle with sauce and a sprinkle of green onion. Add broccoli to small compartments and season with sea salt if desired.
Nutrition
