AIP Mongolian Beef Meatballs

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 Meatballs 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  

AIP Mongolian Beef Meatballs

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!

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Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Course: dinner, Lunch, Main Dish

Cuisine: mongolian

Keyword: AIP, Beef, dinner, lunch, Meatballs

Servings: 4 meals

Calories: 392kcal

Author: Meal Prep on Fleek

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

Calories: 392kcal | Carbohydrates: 16g | Protein: 25g | Fat: 25g

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