Preheat the oven to 375℉ degrees. Grease a ceramic or glass baking dish with butter. While the oven preheats, make the homemade Mongolian sauce.
To make the Mongolian sauce, mix together the coconut aminos, water, apple cider vinegar, sesame oil, coconut sugar, pepper, and garlic powder in a small saucepan over medium-high heat. Whisk well to fully combine.
In a small mixing bowl, whisk together a slurry of the corn starch with the 2 tablespoons of cold water until corn starch is fully dissolved.
Bring the Mongolian sauce to a rapid simmer. Once simmering, slowly add in the cornstarch slurry and whisk constantly. Reduce heat to medium and keep slowly whisking for another minute or two until sauce has thickened.
Remove the sauce from the heat and set aside for later use.
To make the meatballs, add ground beef, and seasonings to a mixing bowl. Mix with hands to fully incorporate. Add in 2 tablespoons of Mongolian sauce and mix until combined.
This recipe features ground beef, however, any protein such as pork or chicken would substitute well. Another fantastic idea would be to use an ancestral blend with organ meat blended in for further nutrient density.
Using your hands, form the mixture into 12-15 meatballs (about 2 tbsp. each).
Place meatballs in the greased baking dish and bake for 25-30 minutes or until desired doneness. Remove from the oven once done.
If desired, these meatballs can be transferred to a crockpot with sauce and held until later use making this an easy-to-prepare recipe that you can make ahead of time for busy days!
Drizzle the meatballs with remaining Mongolian sauce. Top with sliced green onions and serve!
These meatballs can be served as an appetizer by themselves or made into an entree. If featuring as an entree, consider adding in some type of rice, cauliflower rice, steamed broccoli, or fried ramen noodles. This picture features hibachi rice as a side to the meatballs