Ingredients
For the meatballs –
- 1 lb (450 g) ground beef
- 1 Tablespoon (6 g) fresh ginger, grated
- 1 Tablespoon (6 g) scallions
- 3 cloves of garlic, minced or finely diced
- 1 Tablespoon (15 ml) tamari sauce or coconut aminos
- 1 teaspoon (5 ml) sesame oil (optional)
- 1 egg
For the dipping sauce –
- 3 Tablespoons (45 ml) tamari sauce or coconut aminos
- 3 cloves of garlic, minced or finely diced
- 1 Tablespoon (6 g) scallions
- 1 teaspoon vinegar
- 1 teaspoon sesame oil (optional)
For the spinach –
- 1 bag of spinach (approx. 125 g)
- 2 Tablespoons (5 g) basil, chopped
- 1 Tablespoon (6 g) fresh ginger, grated
- 3 cloves of garlic, minced or finely diced
- Tamari sauce or coconut aminos to taste
- 1 Tablespoon (15 ml) avocado oil to cook with
Instructions
- Preheat oven to 400 F (200 C).
- In a mixing bowl, combine all of the meatball ingredients. Form mixture into 10 to 12 meatballs. Place on a baking sheet and bake for 18 to 22 minutes until cooked through. While the meatballs are cooking, make the dipping sauce and spinach sauté.
- To make the dipping sauce, add all the dipping sauce ingredients together in a small bowl.
- To make the spinach side, sauté the spinach in the avocado oil. Add in the basil, ginger, garlic, and tamari sauce.
- Serve meatballs with spinach and dipping sauce.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 9 g
Nutrition
- Calories: 620
- Sugar: 2 g
- Fat: 43 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 52 g