Ingredients

The following ingredients have 16 Servings
  • 1 lb lean ground beef – 85% fat to 95% works best and grass-fed is best source (see notes)
  • 1 Tablespoon grated fresh ginger
  • 1/2 teaspoon 5 spice (Asian Spice)
  • 1-2 Tablespoons gluten free Tamari soy sauce or coconut aminos
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3-4 Tablespoons arrowroot or tapioca starch (depends on meat – if using higher fat content, you will need more starch)
  • 1 Tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon minced garlic
  • 1 egg, whisked
  • 1 Tablespoon sesame seed mixed into the meatballs to mix in last, optional
  • 1/2 cup gluten free hoisin sauce (for paleo version, see notes)
  • 1/3 – 1/2 cup naturally sweetened BBQ Sauce or unsweetened tomato sauce (here’s a great lower sugar BBQ sauce)
  • 1/3 cup onion, chopped
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (or to taste)
  • 1/2 cup orange juice
  • 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
  • Pinch of sea salt
  • 1 teaspoon apple cider vinegar
  • Cilantro and sesame seeds to garnish

Instruction

  • Preheat oven to 450°F.
  • Make sure your meat is cleaned and ginger is finely grated. Then place all meatball ingredients in a large bowl, add the whisked egg last.
  • Using a hands or a stand mixer, mix all ingredients until combined. Add optional sesame seeds. I find a stand mixer works best to get a good even mix.
  • Next Roll 5 spice meat mixture into balls (a little larger size than a golf ball)
  • Place on greased or lined baking sheet.
  • Bake at 450F for 12-14 minutes, turning halfway, until they are firm and slightly cooked/browned. Once cooked, discard the extra the grease or extra fat from the pan. Place the meatballs on plate in a bowl while you make your sauce.
  • , feel free to mix up your your Orange Hoisin sauce.
  • Blend together all ingredients listed in the orange hoisin sauce. Best to use a hand held blender, food processor, or blender. Then pour the sauce in medium pan or deep skillet.
  • Bring to a soft boil then reduce.
  • Place your baked meatballs in sauce. Simmer for 10 -15 minutes turning and coating all the meatballs evenly.
  • Once cooked, remove and Garnish with extra cilantro, chili pepper flakes, optional sesame seeds.
  • If not serving right away, keep in sealed container in fridge or freeze for later.