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Gluten-Free Garlic Ginger Yak Meatballs

Gluten-Free Garlic Ginger Yak Meatballs

These gluten-free garlic ginger Yak meatballs are juicy, tender and packed full of flavor. This meatball recipe uses Ground Yak but any ground meat can be substituted. However, if you haven't tasted Yak yet, give it a try! Ground Yak is lean (approximately 95/5), tender and extremely flavorful with hints of sweetness. Many of our customers who enjoy our Bison also love our Yak!

Yak has more protein and about the same amount of fat per serving than Boneless Skinless Chicken Breast. This is a great way to add nutrient-dense, lean red meat to your weekly rotation without an increase in calories or fat. Always 100 % pasture raised, grass fed & finished, dry-aged to perfection then perfectly ground. Some of the best ground around!

Tips When Cooking With Yak

You need a binder if you’re making burgers, meatballs or kebabs. Yak meat is naturally lean, as it has a tendency to fall apart when formed then cooked.

  • Add 1 whole egg per pound of meat, beaten then incorporated into the ground mixture.
  • If you are opposed to egg, flax meal (finely ground flax seed) is an okay substitute. Use about 1 tablespoon per pound, with just enough water to make it into a very thick paste before adding to the mix.

Gluten-Free Garlic Ginger Yak Meatballs

Makes: 16 meatballs
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 35 minutes

1 pound Ground Yak
½ cup green onions, chopped
1 tbsp tamari or coconut aminos
1 tbsp fresh ginger, peel & grated
4 garlic cloves, grated (2-3 tbsp)
¼ cup zucchini, grated (water squeezed out)
1 egg, beaten
1 tsp onion powder
1/2 tsp freshly ground black pepper
½ cup super fine almond flour (substitute panko bread crumbs or crushed crackers)

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine all of the ingredients. Use your hands to gently mix all ingredients until fully combined. Let the mixture rest for about 15 minutes before forming into balls.
  3. Use your hands or a cookie scooper to shape the meat into 1-inch round meatballs. Arrange on the parchment lined baking sheet.
  4. Bake for about 18 to 22 minutes or until golden brown.
  5. Serve meatballs with white rice, riced cauliflower, sautéed veggies or a side salad.
  6. Store meatballs in an airtight container in the fridge for up to 4 days.
Meal Prep Tip: Freeze leftover meatballs for up to 3 months. Reheated in the oven at 375 degrees until warmed for about 20 minutes.