When savory beef meatballs AND the perfect teriyaki style Asian sauce get gluten & sugar-free makeover… you can’t say no! These Asian Meatballs are baked to perfection, meaning no stovetop mess. Add some broccoli for this Asian Beef Meatballs & Broccoli dish!

Perfectly made Asian Beef Meatballs are paired with broccoli for a delicious dish

Why this Recipe Works

“Broccoli Beef” was always one of my favorite takeout dishes when we ordered Chinese – that sweet & savory sauce umami sauce.

This dish is my Jessie B’s Whole30 style spin on that old favorite. Not the most authentic, but a magical mix of flavors that hits the spot just right in a Whole30 way… no gluten, sugar, or soy. But somehow all of those flavors still represented. You’ve just got to try this dish! The sauce is so easy to make homemade, with ingredients you’ve probably already got on hand!

Perfectly made Asian Beef Meatballs paired with broccoli for a delicious dish

Let’s Get Cooking

Tender beef meatballs with subtle flavors of ginger & sesame bake in the oven for super easy cleanup and a fast meal – on the table in 30 minutes or less.

Here’s what you need:

  • Ground beef
  • Egg
  • Toasted Sesame Oil
  • Almond Flour
  • Ground Ginger
  • Salt & Pepper
  • Garlic Powder
  • Coconut Aminos
  • Balsamic Vinegar
  • Minced Garlic
  • Dijon Mustard
  • Red Pepper Flakes
  • Broccoli

Bake your meatballs while the beautiful Asian flavored sauce simmers on the stove. Steam your broccoli and serve together. It’s that easy!

Perfectly made beef meatballs infused with an asian sauce and served with broccoli

Notes

  • You can substitute the broccoli for steamed cauliflower rice, white rice (if you do grains – or have someone in the family who does!), stir-fried veggies or eat it solo
  • Use a cookie scoop to size the meatballs evenly
  • If using a thinner balsamic (and you want to speed up the thickening time), add 2 tsp arrowroot mixed with 1 Tbsp water, to thicken
Perfectly made beef meatballs infused with an asian sauce and served with broccoli

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Perfectly made beef meatballs infused with an asian sauce and served over broccoli

The meatballs are delicious, but seriously… the sauce is EVERYTHING! You’re going to love it!

Are you ready to make these Asian Beef Meatballs? Make sure you tag me on Instagram with your creations. And remember to follow me on Facebook too!

Perfectly made beef meatballs infused with an asian sauce and served over broccoli
Print Recipe
4.92 from 12 votes

Asian Beef Meatballs & Broccoli

Savory beef meatballs AND the perfect teriyaki style Asian sauce get a gluten & sugar-free makeover that's Whole30 compliant and squeaky clean. These Asian Meatballs are baked to perfection, meaning no stovetop mess.
Servings: 6
Calories: 562kcal

Ingredients

For the Meatballs

  • 2 lbs Ground Beef
  • 1 Egg
  • 2 tsp Toasted Sesame Oil
  • 1/2 cup Almond Flour
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder

For the Sauce

  • 2/3 cup Coconut Aminos
  • 1/4 cup Balsamic Vinegar see notes
  • 2 Tbsp Toasted Sesame Oil
  • 2 tsp Minced Garlic
  • 1/2 Tbsp Dijon Mustard
  • 1 tsp Ground Ginger
  • pinch Red Pepper Flakes
  • 2 tsp Arrowroot mixed with 1 Tbsp water optional, to thicken
  • Sliced Green Onions, Toasted Sesame Seeds optional garnish

For the Broccoli

  • 4 cups broccoli florets
  • 1/2 cup water

Instructions

  • Preheat the oven to 400ºF.  Line a baking sheet with parchment for easy cleanup and set aside.
  • Add the meatball ingredients to a large bowl and mix until just combined.  Roll into 30 to 36 meatballs (I used a cookie scoop to size them evenly) and arrange on the lined baking sheet.
  • Transfer to the oven and bake for 15 to 20 minutes, or until cooked through.
  • While the meatballs cook, add the sauce ingredients to a medium saucepan and bring to a low boil.  Reduce to a simmer, and cook until reduced by about 1/3 and thickened to your liking, stirring often.  If using a thinner balsamic (and you want to speed up the thickening time), add the arrowroot and water slurry, whisking into the sauce and heating until thick.
  • Add the broccoli and water to a large saucepan and bring the water to a boil.  Cover and steam until broccoli is bright green and fork tender.  Drain & season with salt and pepper to taste.
  • Arrange the broccoli and meatballs in a large dish and coat with sauce.  Serve hot, garnished with sliced green onion and toasted sesame seeds.  Enjoy!

Notes

  • You can substitute the broccoli for steamed cauliflower rice, white rice (if you do grains – or have someone in the family who does!), stir-fried veggies or eat it solo
  • Use a cookie scoop to size the meatballs evenly
  • Linking my favorite glaze-style balsamic vinegar on Amazon HERE
  • If using a thinner balsamic (and you want to speed up the thickening time), add 2 tsp arrowroot mixed with 1 Tbsp water, to thicken
  • For freezer instructions, check out my Freezer Guide post HERE

Nutrition

Calories: 562kcal | Carbohydrates: 14g | Protein: 31g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 946mg | Potassium: 640mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 54mg | Calcium: 87mg | Iron: 4mg
Perfectly made beef meatballs infused with an asian sauce served over broccoli
Filed   Beef, keto, one dish meals, Paleo, Whole 30