I originally made these addictive Asian Kabobs for a tailgating series for Whole30 way back in the day and they are still one of our family favorites! We really like making them into “kabobs” cause lets be honest, who doesn’t love eating food from a stick. But maybe you are one of those people who are just not down for kabobs….thats okay, just simply omit the stick!! I love that these meatballs don’t have the typical flavors of a “regular” meatball that we are all so used to (I’m talking about you; marinara doused balls!) It’s definitely a fun way to change up your Asian game!
These Asian meatballs are pretty much everything you have wanted in a meatball. They are simple, savory, and absolutely divine. Before we move on to the recipe lets quickly talk about this sauce. It’s got a bit of a kick to it (from the sriracha) but all of my kids plowed through their kabobs without the panic of thinking their tongues are gonna fall off! So unless you are absolutely certain that you will no longer have any tastebuds, keep that sriracha in it!!
- • 1 lb ground beef
- • 1/2 c coconut aminos + 1 tbs
- • 1 tbs grated ginger
- • 1 tbs siracha
- • 2 green onions, chopped
- • 2-4 bundles of bok choy
- FOR DIPPING SAUCE
- • 1/2 c almond butter
- • 1/4 c coconut aminos
- • 1 tbs cilantro, finely chopped
- • juice of 1/2 a lime
- • 1 tbs siracha **
- • 1 tsp grated ginger
- Mix your sauce ingredients together and set aside.
- In another bowl, mix ground beef, 1/2 cup coconut aminos, ginger, siracha, and green onions. Mix and let sit in fridge for at least 20 min.
- Roll into meatballs.
- If grilling: take a skewer and place meatball down, followed by a bok choy leaf, followed by a meatball and another leaf until skewer is filled. Place on grill and cook 5-7 min then turn and cook another 5-7 min or until done.
- If using oven: Preheat oven to 400° Place meatballs on a baking sheet and bake 15-20 min. While meatballs are cooking sauté bok choy in a little oil and 1tbs coconut aminos until softened. Once done, place on skewer.
- Drizzle sauce all over the top.
Tell me, do you like mixing it up when it comes to different cuisines or do you like to keep it traditional??