1tbs.liquid aminos or coconut aminoscan sub soy sauce
1clovegarlicminced
1 tbs.ginger paste or 1" piece, peeled + minced
¾cupgluten free panko bread crumbs
1tbs.sesame seeds
asian glaze
½cupliquid aminos or coconut aminoscan sub soy sauce
2tbs.sesame oil
1tbs.rice wine vinegar
1tsp.honey or agave
1tsp.sriracha
3green onionssliced
mixed Asian veggies (like broccoli, snap peas, carrots, onions, bell peppersfor serving
Instructions
Preheat oven to 375 degrees.
In a mixing bowl, add onion, ketchup, soy sauce, egg, 1 tsp. salt and 1/2 tsp of pepper. Use a fork to mix altogether, breaking up egg.
Add in ground meat and with hands, mix lightly to combine. Add in panko crumbs - if mix is no longer sticky, you're ready to roll! If it is still very sticky then add a little more panko.
Line a cooking sheet with foil and spray lightly with cooking spray. Measure 2 tbs. of mixture and form ball with hands. Shake out a little pile of sesame seeds and roll the meatball into seeds to cover. Place onto pan + repeat until all mix has been used.
Bake meatballs for 20 mins (if using pork, they'll cook in 15).
Meanwhile, whisk together all ingredients for the glaze. Heat a skillet over medium + add a little olive oil. Add in veggies (if using) and sauté for 3-4 mins, then add in 1/2 of glaze to pan. Cook another 1-2 mins then separate into bowls.
In the same pan, add remaining glaze + cook over low until thick (~5mins). Top meatballs + enjoy!