Meatballs of some sort are a common occurrence in our house. As a family, we tend to lean toward Italian Style Meatballs but I personally prefer these Paleo Asian Meatballs.
They are so easy to make and freeze really well after cooking. Perfect for dropping into a quick soup or tossing into an Asian inspired salad for dinner. They also make amazing lettuce wraps with some slaw and Sriracha.
Plus, you can make these in advance, freeze them and then defrost and reheat a tray or two in the oven as party food. Serve alongside a dipping sauce and boom, you have an awesome and easy appetizer!
- I like this brand Fish Sauce.
- I use this brand Coconut Aminos but if you tolerate soy, feel free to substitute fermented Soy Sauce or Gluten Free Tamari – whatever works. Just note the salt content may be different so I suggest adding less salt than called for and cooking off one meatball to test for seasonings before you cook them all.
- If you don’t eat Pork, I suggest substituting ground Chicken Thighs.
Makes (Approximately) 46 Mini Meatballs -- 1 Points Plus Each
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 pounds ground pork
- 1/2 Tablespoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 1 1/2 teaspoons fish sauce
- 1 Tablespoon toasted sesame oil
- 1 1/2 Tablespoons coconut aminos (or gluten free Tamari)
- 1 piece ginger root, peeled and grated
- 1/4 cup finely chopped cilantro
- 4 scallion whites, finely chopped
- In a large mixing bowl, combine ground pork, kosher salt, coriander, white pepper, fish sauce, toasted sesame oil, coconut aminos, grated ginger root, finely chopped cilantro and finely chopped scallion whites. (Note that I used my food processor to chop both the cilantro and scallion whites to save time.) Use your hands to combine the ingredients until just mixed. Try not to overwork the meat or it will get tough. Also, be sure when you add your powdered spices, sprinkle them around the bowl and don't just dump in one spot as it makes it more difficult to mix in.
- Line two baking sheets with parchment paper. Use one for the raw meatballs and set one aside for the cooked meatballs. Begin rolling out the meatballs. I used a tablespoon measure as an approximate size.
- Heat a large non-stick frying pan over medium heat. Once hot, begin adding meatballs (you will likely have to cook them in batches). Make sure that there is enough space around each meatball and the pan is not crowded or they will not brown.
- Cook about 6 to 7 minutes per side, turning 3 times for a total of 18 to 21 minutes.
- Remove to the remaining parchment lined baking sheet and continue with the next batch until all of the meatballs are cooked.