Sticky Asian Meatballs with Broccoli

Ingredients

Sauce

• 1/4 cup tamari or coconut aminos

• 1/4 cup rice vinegar

• 2 cloves garlic, minced

• 1 tbsp water

• 1/2 tsp ground ginger

• 1 tsp arrowroot powder dissolved in 1 tbsp water

Meatballs

• 1 lb ground beef

• 1 egg

• 1/4 cup chopped onions

• 1/4 cup almond flour

• 1/2 tbsp tamari

• 1/4 tsp ground ginger

• 1/4 tsp black pepper

Bowls

• 4 cups broccoli florets

• 1 tsp avocado oil

• salt and pepper, to taste

• 1 cup dry white rice

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Rinse rice in a fine-mesh sieve until water runs clear. Add to a pot with 2 cups of water or broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let the rice sit for 5–10 minutes (covered). Fluff with a fork.

3. In a bowl, combine all meatball ingredients and mix until well combined. Form into golf ball-sized meatballs and place on the prepared baking sheet.

4. Bake meatballs for 20–25 minutes, adding broccoli (tossed with 1 tsp avocado oil, salt, and pepper) to the sheet at the 10-minute mark. Use another sheet pan if needed.

5. For the sauce, heat all ingredients (except the arrowroot flour) in a skillet over medium-high heat. Dissolve the arrowroot flour in water and stir into the skillet. Cook, stirring frequently, until the sauce thickens.

6. Add the cooked meatballs to the sauce and simmer for a few minutes to combine flavors.

7. Divide rice, broccoli, and meatballs among containers. Drizzle with remaining sauce before serving or storing.

Serves: 4 Time: 45 minutes Calories: 499 Protein: 29g Carbs: 42g Fat: 26g