Description
These Sticky Asian Meatballs combine ground beef and chicken with aromatic Asian flavors and a sticky, savory sauce. Baked to perfection and coated in a luscious sauce made from coconut aminos, chicken stock, rice vinegar, and arrowroot flour, these meatballs are quick to prepare and under 30 minutes, making them perfect for a flavorful weeknight dinner. Garnished with green onions and sesame seeds, they deliver a delightful balance of sweet, salty, and tangy notes.
Ingredients
Asian Meatballs
- 1 lb ground beef
- 1 lb ground chicken
- 1 egg
- 1 tbsp arrowroot flour
- 1/4 cup green onions, chopped
- 1/4 cup poblano pepper, optional for spicier taste
- 2-3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tbsp coconut aminos
- Salt to taste
Asian Sticky Sauce
- 1/3 – 1/2 cup coconut aminos
- 2/3 cup chicken stock
- 3 – 4 tbsp rice vinegar
- 1 heaping tbsp arrowroot flour
- 1/2 tsp fresh or ground ginger
- 1 clove garlic, minced, optional
- 1 tbsp coconut sugar, optional
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and grease a baking sheet with avocado oil to prevent sticking.
- Chop Aromatics: Finely chop the green onions, garlic, and poblano pepper (if using) and set aside for the meatball mixture.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, ground chicken, egg, arrowroot flour, chopped green onions, poblano pepper, minced garlic, minced ginger, coconut aminos, and salt. Mix thoroughly using a spoon or your hands until well incorporated.
- Form Meatballs: Wet your hands with cold water to prevent sticking, then roll the mixture into approximately 24 to 26 meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 13 to 15 minutes. Then, broil for 2 minutes to achieve a nicely browned exterior. Confirm the internal temperature reaches 165°F (74°C) for food safety.
- Prepare Sticky Asian Sauce: While the meatballs bake, whisk together coconut aminos, chicken stock, rice vinegar, ginger, garlic (if using), and coconut sugar in a skillet.
- Thicken Sauce: Sprinkle in arrowroot flour and whisk continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and stir frequently until the sauce thickens, around 2 to 3 minutes.
- Toss Meatballs in Sauce: Once meatballs are cooked, transfer them into the skillet with the thickened sauce, ensuring all are well coated.
- Garnish and Serve: Garnish with extra chopped green onions and sesame seeds, then serve immediately while hot and sticky.
Notes
- You can substitute the ground beef and chicken with turkey or all beef; beef adds more flavor due to higher fat content.
- If the sauce does not thicken as expected, continue stirring and slightly increase the heat.
- Coconut aminos have inherent saltiness, so adjust added salt accordingly.
- If using soy sauce instead of coconut aminos, use less soy sauce and more stock since soy sauce is saltier; you may use up to 1/2 cup coconut aminos for taste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
