Description
Juicy, ginger-spiced meatballs tossed in a sweet, tangy Asian sauce—these bite-sized flavor bombs are perfect for meal prep, party platters, or a standout dinner. With gluten-free ingredients and customizable heat, they bring bold taste with none of the fuss.
Ingredients
For the Meatballs
1 to 1¼ lbs lean ground beef (85–90%)
½–¾ tsp ground ginger (to taste)
¼ tsp five-spice powder (optional)
1 tbsp gluten-free tamari
2 tsp honey or coconut sugar
½–1 tsp crushed red pepper flakes (to taste)
1 tsp minced garlic (about 2 cloves)
1 tsp cornstarch (optional, helps bind)
½ cup green onion, chopped (green part only)
For the Sauce
⅓ cup gluten-free hoisin sauce
2–4 tbsp naturally sweetened BBQ sauce (or sriracha + tomato sauce)
1 tbsp gluten-free tamari
1 tsp fresh grated ginger (or ½ tsp ground ginger)
½ tsp crushed red pepper flakes (optional)
2 tbsp rice vinegar (or apple cider vinegar)
1 tsp minced garlic
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix meatballs: In a bowl, combine all meatball ingredients. Mix gently. Form into 1½-inch balls and place on the baking sheet.
Bake for 15–18 minutes, until cooked through and browned.
Make the sauce: While baking, whisk all sauce ingredients in a saucepan. Heat over medium-low until it begins to simmer and thicken slightly.
Combine: Add baked meatballs to the pan and toss gently to coat in the sauce. Simmer for a few minutes if needed to thicken.
Serve: Great over rice, noodles, or lettuce cups. Garnish with extra green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 16 meatballs
- Calories: 360/serving
- Sugar: 10g/serving
- Fat: 18g/serving
- Saturated Fat: 6g/serving
- Carbohydrates: 20g/serving
- Fiber: 1g/serving
- Protein: 25g/serving