Mongolian Beef Meatballs
It’s funny how meals get their names. I don’t know what these sweet and savory little morsels have to do with Mongolia, but I love them. The meatballs are so tender and the sauce is so moreish, the garlic in the broccolini is the perfect level of sharpness. Put this on your meal plan for the week and then enjoy.
Ingredients:
Makes 8 servings
Meatballs:
1 egg, beaten
1/4 cup breadcrumbs
1 tablespoon milk
1 teaspoon salt
2 inches of fresh ginger, peeled and finely grated
4 garlic cloves, peeled and finely grated
2 pounds ground beef
Sauce:
1 tablespoon butter
1/2 cup coconut aminos
1/2 cup chicken or beef broth
1/2 cup coconut sugar
4 garlic cloves, finely grated
2 inches fresh ginger, peeled and finely grated
1 tablespoon rice vinegar
a pinch of red pepper flakes
1/3 cup water
1 tablespoons arrowroot powder
salt and pepper to taste
Garlic Butter Broccolini:
one bunch broccolini
1 tablespoon butter
1 clove of garlic, finely grated
salt and pepper to taste
Directions:
Preheat the oven to 4oo degrees. Line a baking sheet with parchment paper. In a large bowl, beat the egg and then add the breadcrumbs and splash of milk. Add the salt, ginger, and garlic and stir well. Add the ground beef and use your hands to knead the meat with the breadcrumb mixture. Roll into tablespoon sized meatballs and place on the sheet tray. Bake them for about 20 minutes. Meanwhile, put the sauce ingredients EXCEPT the water and arrowroot powder in a sauce pan and bring to a simmer. Add the arrowroot powder to the 1/3 cup water in a small bowl and whisk well. Add that mixture to the saucepan and let it simmer for about 10 minutes while it thickens. When the meatballs are done, toss them in the sauce. Keep it covered on low heat while you make the broccolini. You’ll bring a pot of water to boil and then add the broccolini. Boil for about 7 minutes, until just tender and drain. Add back into the same pot and toss with the butter, garlic, salt and pepper. Serve with the meatballs and bone broth rice and enjoy!
