Sticky Honey Garlic Meatballs

Sticky Honey Garlic Meatballs

These are my all time favorite meatballs! I highly recommend taking the time to do these in the skillet but if you’re a little short on time or need a handsfree option, you can bake them in the oven. The skillet just brings so much more flavor and moisture.

serves 4

INGREDIENTS

• 1 pound ground turkey, chicken, or beef

• 1 tablespoon coconut aminos (for the meatballs)

• 2 tablespoons oat or coconut flour

• 1 egg

• 1 tablespoon fresh grated ginger

• 2 green onions, chopped

• black pepper

• 1/4 cup avocado or sesame oil

• 3 tablespoons arrowroot powder (or cornstarch)

• 1/2 cup coconut aminos (or tamari or soy sauce)- for the sauce

• 1/4 cup raw organic honey

• 1 large head broccoli, cut into florets (about a cup and a half of florets) OR 2 zucchini, sliced or diced.

• 4 cloves garlic, chopped

• 1 tablespoon chopped ginger

• chili flakes

• 1-2 tablespoons toasted sesame seeds

INSTRUCTIONS

1. Preheat the oven to 400.

2. To make the meatballs. Combine the meat, 1 tablespoon coconut aminos, flour, 1 egg, 1 tablespoon ginger, green onions, and a pinch of pepper in a bowl. Mix until just combined. Coat your hands with oil, and roll the meat into tablespoon-size balls. The mix will be wet. (I like to use a cookie scoop to start).

3. Place 2 tablespoons arrowroot powder in a shallow bowl. Dredge the meatballs in arrowroot powder to coat. Take the remaining 1 tablespoon arrowroot powder and mix with 2 tablespoons water to make a slurry, set aside.

4. To make the sauce. In a glass jar, whisk together 1/2 cup aminos, 1/4 cup honey, and 1/3 cup water.

5. Heat the oil in a large skillet over medium heat. Add the meatballs, cook until seared all around, about 8 minutes. Remove the meatballs from the skillet.

6. To the skillet, add the broccoli or zucchini and cook until lightly charring, 5 minutes. Add the garlic, ginger, and chili flakes, cook 1-2 minutes. Pour in the “soy” honey sauce. Bring to a boil, boil 3-4 minutes, then add the chicken. Toss with the sauce and cook until the sauce starts to thicken. Pour in the cornstarch slurry and cook another 2-3 minutes, until the sauce coats the meatballs.

7. Serve the meatballs and sauce over steamed rice with sesame seeds, green onions, and dipping sauce (recipe in notes).

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.