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Easy Baked Beef and Broccoli Meatballs

Easy Baked Beef and Broccoli Meatballs

Take a classic Chinese restaurant meal and turn them into these Easy Baked Beef and Broccoli Meatballs. They’re gluten-free, paleo, and made all in one sheet pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • MEATBALLS
  • 2 lbs ground beef
  • 3 scallions minced
  • 1 tbsp ketchup
  • 3 tbsp coconut aminos
  • 1/4 cup cassava flour
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp ground ginger powder
  • salt and pepper to taste
  • SAUCE
  • 1/2 cup beef broth
  • 3 tbsp coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp arrowroot flour
  • salt and pepper to taste
  • SHEET PAN INGREDIENTS
  • 2 heads of broccoli
  • 3 scallions chopped into large chunks
  • 1 box mushrooms quartered
  • 2 tbsp sesame seeds

Instructions
 

  • Preheat oven to 400°
  • In a small bowl, whisk together all the “sauce” ingredients. Set aside.
  • In a large bowl, mix together with your hands all the “meatball” ingredients. Form them into even meatballs and place them on a parchment paper lined baking sheet. Make sure they’re off to one side.
  • On the other side of the baking sheet, add the broccoli and mushrooms.
  • Pour the sauce over the meatballs and veggies.
  • Bake them in the oven for about 20 minutes.
  • Serve with meatballs and chopped scallions and enjoy!