Jump To Recipe // December 9, 2019 // 10 Comments »
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These Mongolian Beef Meatballs are perfect for a party appetizer or a yummy main dish! This recipe is paleo, whole30, and AIP.
Mongolian beef has become one of my favorite dishes! The classic version is amazing in itself, but I’m also all about creative takes on a classic. These Mongolian beef meatballs are just the thing to add a touch of fun!
These meatballs make perfect appetizers, or you can easily eat it as a main dish. It’s paleo, and easy to make whole30 and AIP.
Prepare the meatballs
- Combine the ground beef with the seasonings and mix well. Roll the meatballs into small co*cktail meatballs and place on the baking sheet. Bake in the preheated oven for 25 minutes or until the internal temperature reads 165 F. Set aside.
For the sauce
- Combine the coconut aminos, water, vinegar, coconut sugar, salt pepper, and arrowroot starch in a bowl. Whisk well and set aside. Using a large deep skillet heat the avocado oil over medium heat. add the garlic and ginger to the skillet and cook until fragrant.
- Pour the sauce mixture into the pan and stir well to combine. Simmer.
- Add the meatballs to the sauce and stir to coat. Serve topped with green onion and sesame seeds.
What should you serve with these Mongolian beef meatballs?
I think these meatballs are great with cauliflower rice (or regular rice if tolerated) as well as bok choy, and broccoli.
Can you make these ahead of time?
Yes! I think they’re best fresh, but you can easily heat them in a pan or put them in the slow cooker on the “keep warm” setting to warm them up.
Can you use precooked meatballs?
Using pre-cooked meatballs is a great way to save time. Make sure they’re warm before you combine them with the sauce.
Can you make this recipe in the slow cooker?
Yes! Making it in the slow cooker would be a great option for serving it at a party! Prepare the meatballs as you normally would in the slow cooker until they’re thoroughly cooked through, and then add the sauce at the last hour. Allow to cook on low to let the sauce thicken and serve.
Can you serve this as an appetizer?
They are so perfect as an appetizer for a holiday party, game day party, or just a casual gathering. Add them to a serving dish with some fancy toothpicks and let everyone enjoy!
Can you use something other than beef?
Sure! I think this recipe is best with ground beef, but feel free to use chicken or turkey as an alternative.
The Ingredients for the Mongolian Beef Meatballs
Ground Beef
I love cooking with ground beef! It’s cheap, easy, and tastes great in this recipe.
Coconut aminos, water, and coconut sugar
Coconut aminos is a soy-free alternative to soy sauce. You’ll omit coconut sugar for whole30.
Garlic, ginger, and green onion
These give the meatballs that signature Mongolian beef flavor!
You’ll also love…
- Mongolian Ground Beef
- Mongolian Beef Stir Fry
- Teriyaki Chicken Meatball Meal Prep
Mongolian Beef Meatballs
- Author: Michelle
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Mongolian Beef Meatballs are perfect for a party appetizer or a yummy main dish! This recipe is paleo, whole30, and AIP.
Ingredients
Scale
For the meatballs
- 1 lb ground beef
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 2 tsp onion powder
For the sauce
- 1/2 cup coconut aminos
- 1/4 cup water
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar (omit for whole30)
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp arrowroot starch
- 2 tbsp avocado oil
- 4 cloves garlic, minced
- 1 thumb ginger, minced
For topping
- 2–3 tbsp green onion, chopped
- 2 tsp seasame seeds (omit for AIP)
Instructions
For the meatballs
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Combine the ground beef with the seasonings and mix well. Roll the meatballs into small co*cktail meatballs and place on the baking sheet. Bake in the preheated oven for 25 minutes or until the internal temperature reads 165 F. Set aside.
For the sauce
- Combine the coconut aminos, water, vinegar, coconut sugar, salt pepper, and arrowroot starch in a bowl. Whisk well and set aside.
- Using a large deep skillet heat the avocado oil over medium heat. add the garlic and ginger to the skillet and cook for 3-4 minutes or until fragrant.
- Pour the sauce mixture into the pan and stir well to combine. Allow to simmer on medium-low heat for 2-3 minutes to allow the sauce to thicken.
- Add the meatballs to the sauce and stir to coat. Serve topped with green onion and seasame seeds.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 35
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Fat: 10.4g
- Carbohydrates: 14.5g
- Fiber: 0.5g
- Protein: 25.5g
Main Dishes Take out fake out
posted by Michelle on December 9, 2019
10 Comments / Leave a Comment »
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10 comments on “Mongolian Beef Meatballs”
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Paula D — December 10, 2019 @ 12:20 pm Reply
I love Michelle’s recipes because they’re healthy, fulfilling and simple to follow but this one takes the cake. It was delicious! Hubby was able to make it by himself and he loved it too.
★★★★★
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Katie — December 30, 2019 @ 4:40 am Reply
This recipe is sooooo delicious! We made it and served it over cauliflower rice! I may have made my meatballs slightly smaller or maybe my oven is just hotter, but the 25 minutes was a bit too long to cook the meatballs so next time I will definitely do less time! Just keep an eye on them 🙂
★★★★★
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Helen — January 20, 2020 @ 2:13 pm Reply
Hi Michelle, Your recipes looks wonderful!. I was wondering if I could substitute honey for the coconut sugar, maybe 1 teaspoon? I just signed up for your emails. Thanks Helen
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Michelle — January 20, 2020 @ 4:35 pm Reply
Sure! That should work just fine 🙂
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Sally S. — September 8, 2020 @ 5:48 pm Reply
These meatballs are the bomb. Everyone at our home loved them. So good!
★★★★★
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Michelle — September 9, 2020 @ 1:06 am Reply
Yay! Thank you so much, Sally! Glad it was a hit!! 🙂
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Katy — September 17, 2020 @ 11:29 am Reply
Thanks for this delicious recipe! It was a hit with even my non aip husband- definitely a keeper!
★★★★★
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Sue — July 18, 2021 @ 4:17 am Reply
I’ve made the Mongolian ground beef recipe a few times but haven’t tried the meatballs until now. They’re really good and it would be so fun to serve them as a party appetizer! The sauce is delicious and I probably will try doubling it next time so I can use it for other things.
★★★★★
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melissa — August 22, 2021 @ 8:36 pm Reply
This was so easy and so, so GOOD!!! I tossed in a bag of microwave steam in bag broccoli florets too.
★★★★★
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Kelsey — December 1, 2022 @ 2:12 pm Reply
I made these this week and the family was obsessed. So easy and they taste legit. Love them!
★★★★★
