Description
5 Spice BBQ Meatballs with Orange Hoisin Sauce (Paleo Friendly)
Ingredients
Units
Scale
FOR THE 5 SPICE MEATBALLS
- 1 lb lean ground beef – 85% fat to 95% works best
- 1 Tablespoon grated fresh ginger
- 1/2 teaspoon 5 spice (Asian Spice)
- 1–2 Tablespoons gluten free Tamari soy sauce or coconut aminos
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3–4 Tablespoons arrowroot or tapioca starch (If using a higher fat meat, you will need 4 starches)
- 1 Tablespoon honey
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon minced garlic
- 1 egg, whisked
- 1 Tablespoon sesame seed mixed into the meatballs to mix in last, optional
FOR THE ORANGE-BBQ HOISIN SAUCE
- 1/2 cup gluten free hoisin sauce (for paleo version, see notes)
- 1/3 – 1/2 cup naturally sweetened BBQ Sauce or unsweetened tomato sauce (here’s a great lower sugar BBQ sauce)
- 1/3 cup onion, chopped
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1/2 cup orange juice
- 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
- Pinch of sea salt
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 450°F. Make sure your meat is cleaned and ginger is finely grated. Then place all meatball ingredients in a large bowl, add the whisked egg last.
- Using a hands or a stand mixer, mix all ingredients until combined. Add optional sesame seeds. I find a stand mixer works best to get a good even mix.
- Next Roll 5 spice meat mixture into balls (a little larger size than a golf ball)
- Place on greased or lined baking sheet.
- Bake at 450F for 12-14 minutes, turning halfway, until they are firm and slightly cooked/browned. Once cooked, discard the extra the grease or extra fat from the pan. Place the meatballs on plate in a bowl while you make your sauce.
- While the meatballs are baking, feel free to mix up your your Orange Hoisin sauce.
- Blend together all ingredients listed in the orange hoisin sauce. Best to use a hand held blender, food processor, or blender. Then pour the sauce in medium pan or deep skillet.
- Bring to a soft boil then reduce.
- Place your baked meatballs in sauce. Simmer for 10 -15 minutes turning and coating all the meatballs evenly.
- Once cooked, remove and garnish with chopped cilantro and optional sesame seeds.
- If not serving right away, keep in sealed container in fridge or freeze for later.
Notes
Serve with broccoli rice, cauliflower rice, white rice, rice noodles, or as an appetizer.Â
Substitutes – For paleo hoisin sauce, check out Eat Drink Paleo’s homemade hoisin recipe. For natural gluten free hoisin sauce, we use Wok Mei.
- Prep Time: 10
- Cook Time: 30
- Category: Main, Appetizer
- Method: bake
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 8g
- Sodium: 1120mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 100mg