Paleo meatballs, Asian-style! 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.
Ingredients for Paleo Meatballs, Asian-Style
- 1 pound (500 grams) lean ground pork
- 2 green onions, very thinly sliced (dark green tops excluded)
- 2 teaspoons coconut aminos
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- Sea salt, to taste
- 1–2 Tablespoons coconut oil
Directions for Paleo Meatballs, Asian-Style
- Combine the pork, green onions, coconut aminos, sesame oil and fish sauce in a medium bowl. Mix until everything is combined but not over-mixed because that will make the meat tough.
- 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 proceed.
- Heat a skillet over medium-high heat. Add 1 Tablespoon of coconut oil. Add the meatballs in a single layer, being careful not to crowd them. Brown on all sides. Repeat with the remainder of the batch. Hint: If your balls are bigger (no jokes please!), you may want to quickly brown the outsides, then place them on a foil-lined baking sheet in a 350°F (175°C) oven for approximately 10 minutes to cook the insides through.
- Serve with your favorite dipping sauce!
Change It Up
- Add 1 Tablespoon 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).