Broccoli Beef Meatballs (gluten & dairy free)

These homemade beef meatballs are tossed in a honey garlic ginger sauce and served over steamed rice for an easy weeknight dinner. This meal is inspired by the classic take out dish broccoli beef but it’s quicker than take out and made with simple ingredients. These meatballs are seasoned with lots of ginger, garlic and spices that are sweet and tangy in every bite. For the meat, we used 100% grass fed and finished ground beef as it’s tender and flavorful. However, ground bison, ground chicken or any ground meat will work just as well.

Broccoli Beef Meatballs

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4

Ingredients

Meatballs
1 pound ground beef or ground wagyu 
1 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
½ tsp ground black pepper
3 tbsp arrowroot powder
1/4 cup avocado oil

Honey Garlic Sauce
¼ cup coco aminos
2 tbsp rice wine vinegar
2-3 tbsp honey
2 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
¼ cup water + 2 tbsp

Veggies
1 medium broccoli head, cut into florets
1 small cauliflower head, cut into florets

Instructions

1. Make meatballs: In a mixing bowl combine ground beef calf, tamari, garlic, ginger and ground pepper. Using your hands or a spoon mix until fully combined. With a 1 oz cookie scoop or your hands form the meat into meatballs (about 2 tablespoons). The meat mixture will be pretty sticky. Sprinkle 2 tablespoons of arrowroot powder over all the meatballs. Dredge the meatballs until fully coated.
2. Make the sauce: In a glass measuring cup, mix together tamari, coco aminos, rice wine vinegar, honey, garlic, ginger and ¼ cup of water.
3. Sear the meatballs: In a Dutch oven heat the avocado oil over medium heat. When the oil gets hot add the meatballs, and cook for about 12-14 minutes until all sides are seared. Once meatballs are golden brown, remove and set aside in a bowl.
4. Make a slurry: In a small bowl add the remaining 1 tablespoon arrowroot powder and mix with 2 tablespoons of water. Set aside.
5. Create a sauce: Add the broccoli and cauliflower into the Dutch oven. Cook for about 5 minutes or until lightly browned. Then pour in the honey garlic sauce. Bring to a boil for about 3 to 4 minutes and then add in the meatballs. Toss the meatballs into the sauce and then pour in the arrowroot slurry. Give the sauce a good stir and let it cook for about 5 minutes or until the sauce starts to thicken and coats the meatballs.
6. Serve: Enjoy the meatballs with sauce over rice and top with green onions. Store meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.