I originally got the idea for this recipe from Gourmet magazine a few years back. As always with recipes, I don’t follow them…I make them my own. Making this recipe gluten free included using rice cracker crumbs instead of panko, using coconut aminos instead of soy sauce or wheat free tamari and a few other slight variations. You can add diced water chestnuts to these meatballs for extra crunch (I forgot this time). I used my favorite purple rice and black sesame crackers for the crumbs, but you can use whatever crackers you have on hand.
I served my meatballs over a bed over sauteed celery, mushrooms and water chestnuts along with a side of rice. They would also go great with green peas, zucchini or Asian rice noodles.
Asian Meatballs with Sesame Lime Dipping Sauce
1 lb. Ground beef
1/3 c. Sesame oil, separated
1/3 c. Coconut aminos or Wheat free tamari, separated
1/3 c. Lime juice, separated
1 Tb. Dijon Mustard
1/4 c. Green onion, diced
1/4 c. Cilantro, chopped
1/4 c. Garlic, diced
3/4 – 1 c. Rice crackers, chopped in food processor
Sea salt & Pepper to taste
Preheat oven to 350 F.
In a medium bowl, whisk together 1 Tb. each sesame oil, coconut aminos, lime juice and mustard.
Add 3 Tb. each green onion, cilantro and garlic. Taste and season with salt and pepper.
Whisk in one egg and add ground beef. Begin mixing and add in rice cracker crumbs.
Once mixture is well combined, roll spoonfuls of the meat mixture into 1 inch balls and place on parchment lined baking sheet.
Bake 30 – 45 minutes or until browned and cooked through.
While meatballs are baking, whisk together 2 Tb. each sesame oil, coconut aminos and lime juice. Add 1 Tb. each garlic, cilantro and green onion.
Taste and season with salt and pepper.