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INGREDIENTS

4 Scallions, sliced, whites and greens separated

1 Tbsp ginger, peeled and minced

4 tsp honey

2 Tbsp coconut aminos, divided

1.5 pounds ground beef (or combo beef, pork and/or turkey)

½ cup  almond flour

salt and pepper, to taste

sesame oil, enough to coat the pan

½ cup coconut cream or sour cream

2 tsp sriracha

DIRECTIONS

Preheat your oven to 425

In a large bowl, combine sour cream or coconut cream, honey, 2 tsp coconut aminos, and sriracha to taste. Set aside.

In a second large bowl, combine meat, almond flour, ginger, scallion whites, remaining coconut aminos, salt and pepper. Form into balls, about 1 inch in size.

Heat a saute pan over medium-high heat and add sesame oil.  Cook meatballs, being careful not to overcrowd, until brown on all sides. They do not have to cook through, you are just basically searing the meat so it is nice and brown. You will probably have to do this in several batches, depending on how big your saute pan is. Transfer the browned meatballs to a sheet tray and bake about 15 minutes until cooked through.

When they are done, you can put them on a plate and drizzle the sriracha cream on top of the meatballs. I would eat this over cauliflower rice or a plate of sauteed bok choy, broccolini, or spaghetti squash.

Find other delicious recipes from Dr. Klearman, click here.

 

Firecracker Meatballs