1/2tspfinely and freshly grated gingerabout 1/2 inch knob of ginger, peeled
2large clovesgarlic, minced
1tsp kosher salt
1/2tspwhite pepperblack pepper is okay, too
1/3cupchopped green onionwhite and light green parts only
For the Sauce:
1.5tsptoasted sesame oil
1tspred boat fish sauce
2tsp arrowroot flour
1tbspketchupI use Primal Kitchen unsweetened
1/4tsp cayenne pepper [or more if you like it hot]optional, for spicy
1tsptoasted sesame seeds
1/4 thinly sliced green onionsgreen part only
Make the Meatballs:
Preheat oven to 400 degrees F and drizzle oil in the bottom of a 9x13 baking dish.
In a large bowl, place the ground beef, egg, coconut aminos, arrowroot, ginger, garlic, salt, pepper and green onion. Using your hands, mix until the meat is just combined (try not to overwork the meat and over mix here).
Roll into 1.5 inch round meatballs and place in the prepared baking dish. Bake in the oven until cooked through and lightly browned on the edges, about 20 minutes.
Meanwhile, make the sauce:
In a small bowl, combine all of the 'for the sauce' ingredients and whisk until well combined. Set aside until the meatballs are done.
Finish the Meatballs:
When the meatballs are browned and cooked through, remove them from the oven (but keep the oven on). Using tongs, carefully transfer the cooked meatballs to a paper towel lined plate. Discard the excess fat in the bottom of the skillet and using a paper towel, gently wipe down the inside of the pan.
Place the cooked meatballs back into the skillet and pour sauce over the meatballs. Transfer back into the oven and cook until the sauce has thickened, about 8 minutes.
Remove from oven and transfer meatballs to a serving plate. Spoon sauce over the meatballs and then garnish with sliced green onions and toasted sesame seeds.