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!
½cupPaleo Powder AIP Cassava Breadingor breadcrumbs of choice
¼cupfinely chopped green onion
2tablespooncoconut aminos
2tablespoonolive oil for cooking
For Sauce
1cupbeef stock
¼cupcoconut aminos
1tablespooncoconut sugar
1teaspoonminced garlic
½teaspoonground ginger
2teaspoonarrowroot flour
For Serving
4cupsbroccoli floretssteamed
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.