Saucy Asian Meatballs (Gluten-Free)
Skip the takeout, and make this Asian meatballs recipe with a homemade sweet and tangy barbecue sauce for a gluten-free, dairy-free, protein-rich main course!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 to 1 ¼ lb lean ground beef (preferably 85–90% lean)
- ½ – ¾ teaspoon ground ginger ( to taste)
- 1/4 teaspoon five-spice powder (optional)
- 1 Tablespoon gluten-free tamari (see notes)
- 2 teaspoons honey or coconut sugar
- 1/2–1 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon cornstarch (optional but acts as a binder)
- 1/2 cup chopped green onion, green portion
- ⅓ cup gluten-free hoisin sauce
- 2–4 Tablespoons (to taste) naturally sweetened BBQ sauce (sriracha mixed with tomato sauce may be be substituted)
- 1 Tablespoon gluten-free tamari or gluten-free soy sauce for a lighter taste
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 Tablespoons rice vinegar (see notes for substitute)
- 1 teaspoon minced garlic
Instructions
- 1
Preheat the oven to 400°F. Grease a baking sheet or line it with high-heat-resistant parchment paper. Set aside.
- 2
In a medium bowl, combine the ground beef, garlic, ginger, five-spice powder (if using), tamari sauce, sugar, red pepper flakes, and green onion. Use your hands to mix until well combined.
- 3
Form the mixture into 1 to 1.25-inch meatballs (about 16–18 meatballs). Place them on the prepared baking sheet and bake for 12–14 minutes, or until fully cooked and no longer pink inside.
- 4
In a saucepan over medium heat, whisk together the hoisin sauce, BBQ or sriracha mixture, tamari, grated ginger, red pepper flakes (if using), rice vinegar, and minced garlic. Bring to a simmer, then reduce the heat to medium-low.
- 5
Add the baked meatballs to the sauce and gently stir until fully coated. Cover and simmer on medium-low heat for 8–10 minutes, or until the meatballs are heated through and the sauce thickens slightly. Garnish with sesame seed, if desired.
- 6
Serve hot as an appetizer, over rice or with steamed veggies for a full meal.
- 7
Allow the meatballs and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.