Gluten Free Thai Meatballs with Nut Free Dipping Sauce
Servings: 40 meatballs
Calories: 76kcal
Ingredients
Sauce
- ½ cup creamy Sunbutter
- 3 tablespoons honey
- 3 tablespoons tamari or gluten free soy sauce
- Juice of 2 limes
- 1 tablespoon chili garlic sauce more or less to taste
- 1/3-1/2 cup coconut milk
Meatballs
- 1 ½ pounds ground beef
- 1 tablespoon fresh ginger grated
- 1 jalapeño pepper seeded, deveined, and minced
- 2 garlic cloves minced
- 4 green onions minced
- ¼ cup minced fresh basil leaves Thai basil if you can find it
- ¼ cup minced fresh mint leaves
- 3 tablespoons coconut cream remove the cream from the top of a can of full-fat coconut milk
- 1 ½ teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- Finely grated zest of 2 limes
- Gluten free non-stick cooking spray
Instructions
Prepare the sauce:
- Combine all the ingredients except the coconut milk in a saucepan. Add 1/3 cup coconut milk and heat over low heat just until all the ingredients are fully combined. Thin out the sauce with a little more coconut milk, if needed. Cover and refrigerate until serving. Can be made 2 – 3 days ahead.
Make the meatballs:
- In a large mixing bowl, combine all the meatball ingredients except the cooking spray.
- Preheat the broiler and line a baking sheet with parchment paper. Spray the parchment with cooking spray.
- Roll tablespoonfuls of meatball mixture into balls and place on the prepared baking sheet. Spray with cooking spray and broil 8 – 10 minutes or until browned and cooked through but still juicy.
- Can be made 1 – 2 days ahead and reheated.
- Serve with the dipping sauce.
Nutrition
Calories: 76kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 63mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.9mg | Calcium: 10mg | Iron: 0.6mg