Meatballs: – 1 pound ground beef – ⅓ cup tapioca flour* – 2 green onions finely chopped – 1 clove garlic minced – 1 Tbsp fresh ginger peeled and grated, optional – ½ tsp sea salt – ¼ tsp black pepper – 2 Tbsp avocado oil for cooking Sesame Garlic Sauce: – 1 Tbsp sesame oil – ⅓ cup coconut aminos – 2 Tbsp rice vinegar or lime juice – 2 cloves garlic minced – 2 tsp sriracha optional
Hand-mash the ingredients to evenly coat the meatballs. Using a stand mixer, combine the meatball mixture with the paddle attachment.
Make 14 equal-sized meatballs with the ingredients. You can use a cookie scoop, but I prefer rolling the meat with my hands to keep the meatballs together.
Continue cooking the meatballs, flipping once or twice, until they are done, about 2-3 minutes or until the sauce thickens. A meat thermometer can be used to check the meatball centres' temperature.