Aip Mongolian Beef Meatballs Recipes
AIP MONGOLIAN BEEF MEATBALLS
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!
Provided by Meal Prep on Fleek
Categories dinner Lunch Main Dish
Time 37m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 16 g, Protein 25 g, Fat 25 g, ServingSize 1 serving
MONGOLIAN BEEF MEATBALLS
Everything you love about Mongolian beef, but in meatball form! This is a quick easy dinner that pairs well with rice or Chinese noodles.
Provided by Arlyn Osborne
Categories Meatballs
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
- Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
- Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
- For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
- Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
- For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.
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