Paleo Asian Meatballs
Jumbo and juicy Paleo Asian flavored meatballs that are half baked and half roasted in the oven until fork tender. These meatballs are also Keto and Whole30 friendly. Hands-on time: about 15-20 mins Bake time: First side 15 mins. Flip side 10 mins at 410 F/210 C.
Jumbo and juicy Paleo Asian flavored meatballs that are half baked and half roasted in the oven until fork tender. These meatballs are also Keto and Whole30 friendly. Hands-on time: about 15-20 mins Bake time: First side 15 mins. Flip side 10 mins at 410 F/210 C.
- 1 tsp minced garlic
- 1 1/2 lbs ground beef
- 2 tbsp coconut aminos
- 1 1/2 tsp coarse sea salt
- 2 tbsp toasted sesame oil
- 1 cup carrots finely chopped
- half 1 whole small yellow onion diced
- 1 cup italian flat parsley finely chopped
- 3 bulbs scallions finely chopped
- 1 1/2 tbsp fresh grated ginger
- coconut oil (to grease the muffin tin)
- 1 1/2 tbsp sweet potato flour or arrowroot flour ((optional
- butternut squash sweet potato, or turnip spiralized noodles
- cooking fat of your choice to saute the noodles
- Carbohydrate 0.795697263291025 g
- Cholesterol 25.7035676333333 mg
- Fat 8.69085659139663 g
- Fiber 0.204932853908797 g
- Protein 7.10947874719586 g
- Saturated Fat 2.64699604687788 g
- Serving Size 1 1 2 to 2 ¼ -inch size meatball (49g)
- Sodium 223.552699525796 mg
- Sugar 0.590764409382228 g
- Trans Fat 0.949909478986931 g
- Calories 111 calories
Step-by-step
- Finely chop carrots, yellow onion, flat parsley, scallions, and prepare grated ginger. If using a food processor, toss the ingredients a few times but do not over process them. It will be too watery.
- Preheat oven to 410 F/210 C. Combine ground beef, "Meatball seasonings" ingredients, and ingredients from Step 1. Combine and mix well.
- Lightly grease a muffin tin with coconut oil. Use your hands to gently apply some pressure to form the meatballs. Make sure the chopped veggies and the ground meat are well combined. Form about 18 individual meatballs.
- Bake the meatballs in the muffin tin. First side about 15 minutes. Use a small spoon to carefully flip them and bake the flip side for an additional 10 minutes.
- In the meantime, heat ½ tbsp cooking oil in a large skillet over high heat. When hot, lower the heat to medium, add minced garlic and squash noodles. Give them a quick stir-fry until the noodles are softened yet still crisp. Season with salt and black pepper to taste.
- To serve: scoop out the meatball juice inside the muffin tin and use that as dressing over meatballs and noodles.
Paleo Asian Meatballs: A Weeknight Winner
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time to cook a healthy and delicious meal feels like a luxury. But it doesn't have to be! These Paleo Asian meatballs are my secret weapon for a quick, nutritious, and satisfying dinner that the whole family will love. They're incredibly versatile – perfect for a weeknight meal or a casual weekend gathering.
Forget complicated recipes and endless prep time. These meatballs come together surprisingly quickly. The best part? They’re packed with flavor and naturally healthy ingredients. I love using ground beef for its richness, but feel free to experiment with ground turkey or chicken for a leaner option. The vibrant mix of carrots, onions, parsley, and ginger adds a delicious Asian twist, while the coconut aminos provide a savory depth. And don't even get me started on the incredible aroma that fills the kitchen while they bake! The subtle sweetness of the carrots and onions perfectly complements the savory ground beef, making these meatballs irresistible.
Why I love this recipe:
- Quick and easy: The hands-on time is minimal, making it perfect for busy weeknights.
- Healthy and nutritious: Packed with protein, vegetables, and healthy fats, these meatballs are a guilt-free indulgence.
- Paleo, Keto, and Whole30 friendly: Perfect for those following specific diets without compromising on taste.
- Versatile: Serve them over zucchini noodles, cauliflower rice, or even with a simple side salad for a complete meal.
- Make-ahead friendly: These meatballs can be prepped ahead of time and stored in the refrigerator for a quick and easy dinner.
Tips for Success:
- Don't overprocess the vegetables: If using a food processor, pulse the vegetables a few times to chop them finely, but don't over-process, as this will release too much moisture.
- Gently form the meatballs: Avoid over-handling the meat mixture, as this can make the meatballs tough. Gently form them into balls and place them in the muffin tin.
- Adjust seasonings to your taste: Feel free to adjust the amount of salt, coconut aminos, and sesame oil to your liking.
- Experiment with different vegetables: Get creative! Add other vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrients.
- Serve with your favorite sides: These meatballs pair well with various sides, including spiralized vegetables, salads, and roasted vegetables.
These Paleo Asian meatballs have become a staple in our household. They’re quick to make, incredibly flavorful, and a guaranteed crowd-pleaser. So, the next time you're looking for a healthy and satisfying weeknight dinner, give these meatballs a try. You won't be disappointed!
