26 Sep Gingery Meatballs with No-Peanut Sauce
This all started back in March when I made Bon Appetit’s One-Pot Chicken and Rice with Peanut Sauce. I was out of peanut butter for the sauce, so I swapped it out with the cashew butter in my fridge. I was immediately hooked on this rich nutty sauce that had just a bit of heat, and lots of flavour. I whisked up the sauce and drizzled it over everything from tacos to salad. And each time I made the sauce, I tweaked it a bit more.
This is one of my favourite meal preps. It’s easy to prepare, but big on flavour and always fills me up for even the longest of afternoons at work. You can use any nut based butter that you have on hand for this recipe. And a mix of beef and pork work well for the meatballs too if you have both.
Gingery Meatballs with No-Peanut Sauce
- 2 lbs lean ground beef
- 2 large eggs
- 1/2 cup tapioca flour
- 1+1 Tablespoon coconut aminos (or tamari)
- 1 teaspoon ground ginger
- 1/2 cup almond butter
- 1/2 cup rice vinegar
- 1 inch fresh ginger, peeled and grated
- 1 clove garlic, grated
- 1/4 cup sriracha
- fresh cilantro for garnish
- Heat the oven to 375F.
- In a large mixing bowl combine the ground beef, eggs, tapioca flour, 1 Tablespoon coconut aminos, and ground ginger. Mix well together and form into golf-ball sized rounds.
- Place on a well greased baking sheet with 1.5 in spacing between each meatball. Cook for 18-20 minutes or until browned on the top.
- While the meatballs are cooking, make the no-peanut sauce by whisking together the almond butter, 1 Tablespoon coconut aminos, rice vinegar, fresh grated ginger, grated garlic, and sriracha.
- Serve the meatballs with the no-peanut sauce and a bit of fresh cilantro. Make it a meal by pairing with roasted veggies such as cauliflower, sweet potato, or broccoli.