Description
Enjoy these Paleo venison meatballs coated in a spicy sticky ginger sauce! A high-protein, gluten-free, and flavorful dish perfect for any meal
Ingredients
Scale
For the Venison Meatballs:
1 lb ground venison
- 1/2 cup almond flour (Paleo-friendly binder)
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped green onions
For the Spicy Sticky Ginger Sauce:
- 1/3 cup coconut aminos
- 2 tablespoons raw honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon arrowroot starch (mixed with 1 tablespoon water for thickening)
- 1 teaspoon sesame oil (optional)
Instructions
Step 1: Prepare the Meatballs
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground venison, almond flour, egg, garlic, ginger, coconut aminos, sesame oil, salt, black pepper, and red pepper flakes.
- Gently mix until combined. Avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Step 2: Cook the Meatballs
Oven Method:
- Bake for 12-15 minutes or until the meatballs are cooked through and slightly browned.
Skillet Method:
- Heat 1 tablespoon avocado oil in a pan over medium heat.
- Cook the meatballs, turning occasionally, until browned and fully cooked (about 10-12 minutes).
Step 3: Make the Spicy Sticky Ginger Sauce
- In a saucepan over medium heat, combine coconut aminos, raw honey, rice vinegar, ginger, garlic, red pepper flakes, and sesame oil.
- Let the mixture simmer for 3-5 minutes, stirring occasionally.
- Stir in the arrowroot starch slurry and cook for another 1-2 minutes until the sauce thickens.
Step 4: Coat the Meatballs
- Transfer the cooked meatballs to a large bowl.
- Pour the spicy sticky ginger sauce over the meatballs and toss gently to coat.
- Let them sit for 2-3 minutes to absorb the flavors.
Step 5: Serve and Enjoy
- Garnish with sesame seeds and chopped green onions.
- Serve over cauliflower rice, zucchini noodles, or steamed vegetables for a full Paleo-friendly meal.
Notes
✔ Use almond flour instead of breadcrumbs – Keeps the recipe gluten-free and Paleo-friendly.
✔ Don’t overmix the meat – Overworking the mixture can make the meatballs dense and tough.
✔ Let the meatballs rest – Allowing them to cool slightly before tossing in sauce helps them hold their shape.
✔ Adjust spice level – Increase or decrease the crushed red pepper flakes to suit your heat preference.
✔ Make ahead – Prepare the meatballs in advance and store them in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 15minutes
- Cook Time: 15minutes