Sesame Garlic Meatballs – Learn With Expert

Sesame Garlic Meatballs – Learn With Expert : This recipe for tasty sesame garlic meatballs is grain-less, refined sugar, soy, and legumes. It is also paleo-friendly. Simple to make for a main course or appetizer that steals the stage!

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Sesame Garlic Meatballs – Learn With Expert

Ingredients

Meatballs :

• 1 pound ground beef
• ⅓ cup tapioca flour*
• 2 green onions finely chopped
• 1 clove garlic minced
• 1 Tbsp fresh ginger peeled and grated, optional
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 Tbsp avocado oil for cooking

Sesame Garlic Sauce :

• 1 Tbsp sesame oil
• ⅓ cup coconut aminos
• 2 Tbsp rice vinegar or lime juice
• 2 cloves garlic minced
• 2 tsp sriracha optional

Instructions

1. In a small bowl or measuring cup, add all the ingredients for the sesame garlic sauce and whisk to mix. Store until you’re ready to utilize it. Combine all of the meatball ingredients in a big bowl. Mash all the contents together with your hands until they are well spread among the meatballs.
2. Note: You are welcome to use the paddle attachment in your kitchen mixer to mix the meatball mixture if you own a stand mixer. From the meatball mixture, form fourteen meatballs of the same size.
3. Although I think that rolling the meat with my hands guarantees the meatballs remain together well, you are welcome to use a cookie scoop if you have one.
4. In a large skillet, heat two to three tablespoons of avocado oil (or your preferred high-temperature cooking oil) over high heat. Though a large cast iron skillet also works well, I use a 12-inch nonstick skillet. Give the oil a few minutes to heat up until it’s piping hot.
5. Sear the meatballs for two minutes after carefully arranging them in a single layer on the hot skillet’s surface. The meatballs should brown for a further two minutes after being flipped over.
6. Transfer the sauce into the frying pan. It should start to boil right away. If the combination becomes too wild, you can lower the heat to medium-high or medium.
7. Let the meatballs cook for a further two to three minutes, or until the sauce has thickened, turning them once or twice along the way, until they are cooked to your preferred doneness. You can check the meatballs’ center temperature with a meat thermometer if you’d like.
8. For those who prefer their beef well done, I aim for a temperature of about 160 degrees Fahrenheit so that the meat is cooked through but still juicy.
9. Meatballs can be served as a main course with sides or as an appetizer. If you’d like, you can top them with extra green onions and sesame seeds.
10. These meatballs go well with brown rice and sautéed veggies for a satisfying supper.

Notes

*You can use ½ cup of gluten-less bread crumbs OR ⅓ cup of gluten-less all-purpose flour in place of the tapioca flour if you’re not on a grain-less diet.**or low-sodium soy sauce or coconut aminos.

Nutrition

Serving: 1Serving (3.5 Meatballs) | Calories: 353kcal | Carbohydrates: 26g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 415mg | Fiber: 2g | Sugar: 10g

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FAQ’S

Meat: Some argue that making meatballs with a mixture of beef, veal, and pig is a more traditional method used by traditional Italian cooks (and you can too). For the better texture and flavor, I like to use a half-and-half mixture of ground beef and ground pig because ground veal isn’t as easily found.