Asian Meatballs Recipe

Ingredients

• 2 pounds grass-fed ground beef
• 2 large eggs, beaten
• ¾ cup finely chopped button mushrooms
• 4 tablespoons finely chopped green onions
• 2 tablespoons coconut aminos or wheat-free tamari sauce
• 2 teaspoons grated fresh ginger
• 1 clove garlic, crushed into a paste

• ¼ cup beef bone broth
• ¼ cup coconut oil
• ¼ cup coconut aminos
• 0.33 cup powdered erythritol
• 2 tablespoons chopped green onions
• 2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• ¼ teaspoon guar gum (optional; include if using store bought broth)
• Black sesame seeds, for garnish (optional)

1. Preheat the oven to 400°F.
2. In a large bowl, mix together the ground beef, eggs, mushrooms, green onions, coconut aminos, ginger, and garlic. Mix until well combined. Shape into 1½-inch meatballs and place on a rimmed baking sheet.
3. Bake for 20 minutes, or until browned.
4. Meanwhile, make the sauce: In a small saucepan, combine the broth, coconut oil, coconut aminos, erythritol, green onions, ginger, and garlic. Heat over medium-high heat until bubbling, stirring well to combine. Remove from the heat. If you used store-bought stock, sift in the guar gum and let it sit for 5 minutes to thicken. Add a pinch more guar gum if you would like a thicker glaze.
5. Remove from the meatballs from the oven, place on a serving tray, and serve with the sauce. Garnish with black sesame seeds if desired.