Meatballs with Asian Dipping Sauce is an easy and economical way to introduce grass-fed beef to your family. They also make a great party food and the sauce can be made ahead.
Featured Ingredients
Ground beef delivers at least 10% or more of the daily value of 15 different nutrients per 3.5 ounce serving, and is a top food source of conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFAs), and zinc.
Per ounce, sunflower seeds deliver at least 10% or more of the daily value of 16 different nutrients! They are a top 25 food source of vitamin E (#3), linoleic acid (#13), phytosterols (#14), vitamin B1 aka thiamin (#18), magnesium (#22), and vitamin B7 aka biotin (#25).
Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast. The antibacterial activity of red varieties is higher than that of yellow and white varieties!
Meatballs with Asian Dipping Sauce
Ingredients
For Dipping Sauce
- 1/4 cup coconut aminos
- 1 1/2 teaspoon fish sauce
- 1 teaspoon garlic dried, granulated
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon fennel seeds ground to powder
- 1 tablespoon honey
- 1/4 cup sesame oil toasted (dark)
- 1 cup mayonnaise
For Meatballs
- 2 tablespoons coconut oil
- 1 medium onion yellow, finely chopped
- 1 cup sunflower seeds shelled
- 2 pounds ground beef grass-fed if possible
- 1 teaspoon garlic dried, granulated
- 1 teaspoon thyme fresh, chopped
- 1 teaspoon sage dry rubbed (or 2 teaspoons fresh)
- 1/4 teaspoon black pepper medium grind
- 1/4 teaspoon salt
- 2 large eggs
Instructions
- To make the dipping sauce, put the coconut aminos and fish sauce in a small saucepan. Whisk in the granulated garlic, cloves, cinnamon, and ground fennel seeds. Bring to a simmer over high heat, then reduce the heat to low and simmer for 5 minutes. Add the honey and whisk to dissolve. Remove from the heat and let cool completely.
- Stir the cooled sauce mixture and sesame oil into the mayonnaise. Transfer the sauce to a bowl or serving dish and refrigerate until the meatballs are ready to serve.
- To make the meatballs, preheat the oven to 400F. Line a rimmed bakeing sheet with parchment paper.
- Heat the coconut oil in a skillet over medium-high heat (cast iron is great here). Saute the onion until soft and nicely browned, then let cool.
- Grind the sunflower seeds in a food processor or blender until the texture of coarse sand.
- Mix the sunflower seeds and onion with the ground beef, spices, salt, and egg.
- Form the meat mixture into 1-inch balls and place on prepared baking sheet. You should get about 40 meatballs.
- Bake for 14 to 16 minutes, until fully cooked. Serve with the dipping sauce.
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