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!
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
Paleo Peppermint Patties
- 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 inch 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.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Yum these were super tasty although I only needed to cook them at 6 minutes each side. I tested by cutting the biggest meatball out of the bunch. Mande lettuce wraps with avocado & tons of veggies plus trader joes cilantro dressing and it was delish!
Only modified by putting shallots in since I had no scallions. Next time I want to add minced garlic.
Thanks for the recipe!!!
I have one more batch of these left in my freezer and they are now becoming lunch – thanks for reminding me! Glad you liked them 🙂
Alyssa, LOVE these meatballs. . my family and I love meatballs and my kids would seriously eat them everyday if I let them. . love the fish sauce!
Same here Alice! In fact, we are having meatballs tonight for dinner (with spaghetti squash and red sauce). 🙂
Could these also be baked instead of pan fried?
Hi Beth,
Probably but you won’t get those nice brown marks. If you do it, let me know how they turn out! Have a great weekend 🙂
Love the Asian flavors in these meatballs, Alyssa! Your photos are terrific, as well. What a great idea to freeze and have them on hand for soup. I’m a big fan of Red Boat fish sauce, too.
Thanks Hannah! I like to freeze as much as I can, makes life so much easier when you don’t feel like cooking!
I really like your idea of using these as lettuce wraps. Thanks for a great recipe.
Enjoy them Lea Ann!
These meatballs look great! Love the flavours
Thanks Amanda – those are some of my favorite flavors to cook with 🙂
Alyssa,
Great photos–very nicely styled/accessorized! These meatballs would be terrific on a beef & broccoli pizza I made the other night.
Thanks!
Thanks 🙂 You make the best pizzas Kirsten!
Love your Asian inspired meatballs Alyssa. I’m a big fan of fish sauce and keep a bottle of it right by my stove for a little splash in stir-fries. Will have to try it in meatballs next time.
You will love the extra layer of flavor Jeanette!