• Paleo Meatballs, Asian-Style

    Paleo meatballs, Asian-style!

    Paleo Meatballs, Asian-Style | stupideasypaleo.com

    These are super easy, have just five ingredients and are Whole30-friendly.

    Feel free to dress these up with your favorite dipping sauce or serve alongside a salad—like my Green Papaya Salad—for a complete meal.

    To feed a really hungry crowd or for leftovers throughout the week, double or triple the batch.

    4.0 from 1 reviews
    Paleo Meatballs, Asian-Style
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 3 to 4
    • 1 pound ground pork
    • 2 green onions, very thinly sliced (dark green tops excluded)
    • 2 tsp coconut aminos
    • 2 tsp sesame oil
    • 1 tsp fish sauce
    • ½ tsp fresh grated ginger
    • Sea salt, to taste
    1. Preheat the oven to 400F. Line a rimmed baking sheet with foil or parchment paper.
    2. Combine the pork, green onions, coconut aminos, sesame oil, ginger, and fish sauce in a medium bowl. Mix until everything is combined but not over-mixed because that will make the meat tough.
    3. Rolls the meat into balls. I used roughly a heaping tablespoon of meat per ball. Before cooking all the meat, I like to heat a tiny amount and check for flavor. If it needs more salt, add sea salt to suit your tastes before you go on.
    4. Arrange the meatballs on the baking sheet.
    5. Bake for 15-20 minutes or until completely cooked through.
    6. Serve with your favorite dipping sauce!
    Add 1 tbsp of chopped cilantro to the meat.
    Add a dash of hot chili oil if you like it spicy.
    Serve with a sauce like Umami Mayo or Paleo Sweet Chili Dipping Sauce (not Whole30-friendly).

    Equipment needed:
    Cutting board
    Baking sheet
    Foil or parchment paper
    Medium bowl

    Pin this Paleo Meatballs Recipe for later!

    Paleo Meatballs, Asian-Style | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    30 thoughts on “Paleo Meatballs, Asian-Style

    1. I assume this recipe is for 1 pound of meat, so 450-500 grams, not 1 kilo?
      Slip ups happen, just pointing it out so people don’t end up with meatballs that are either very bland, or way to salty.

      I love that this is based on pantry staples instead of fresh exotic herbs, will definately try this.

    2. I’m totally over pork after reading a disturbing articles about how badly those little piggies are mistreated. And they mainly consume grains, seeds, and oils. Ew! My Favorite meatball to make is either chicken or turkey! Meatballs are my go to when rushed to prepare dinner (then leftovers for lunch!).

      1. We have a great pastured pork ranch here in SD County that is going to be shipping to a wider audience soon. Chicken is a great alternative in this recipe!

    3. Amazing recipe! Tried it tonight. I added some garlic powder to it and followed the rest of the recipe. Put it on top of some greens and it was so good. So easy! I finished these in less than 30 minutes! My 11 year-old loves it! Thanks for sharing the recipe! xoxo

    4. These are so delicious! We had several as part of dinner, then I finished off the leftovers for breakfast the next few days. I’m really looking forward to fitting these into my meal plan again soon. Thank you for sharing.

      1. Fermented coconut sap. There is really no other exact gluten- and soy-free alternative. You can use a dash or two of fish sauce instead.

    5. You have grated ginger in the recipe but in the instructions you don’t use it. I assumed it was rolled into the meatball anyways.
      As a substitute for coconut aminos I used a dash of low sodium soy sauce.
      Thanks for ther recipe!

      1. That’s a mistake. I’ll go add it in.

        In Paleo, we don’t use soy though if you can tolerate it, that’s a decent substitute 😉

    6. Just curious…what are the 1-2 TBSP coconut OIL used for in the recipe? The meatballs in the picture look like you might have fried them on the stove before putting them in the oven, so I’m guessing that’s what you used the oil for, but there’s no mention of that in the instructions. They’re in the oven now- can’t wait to see how yummy they turn out! 🙂

      1. Hey Grace…yeah originally (long ago) the recipe called for frying them first. I deleted the coconut oil. Thanks for looking out!

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