Meatballs are a simple way to get a protein-punch with lots of variety in flavors. Whether you're switching to a Paleo diet, or taking on The 21-Day Sugar Detox, these Asian style meatballs are a perfect protein popper for dinner with the slaw pictured, over a salad for lunch, or even paired with some eggs or veggies for breakfast.
The rich flavors of the coconut aminos and fish sauce in these meatballs pairs perfectly with the pop of brightness from the green onions and the lime. Once you make these, you'll find they're easy to throw together any weeknight when you have ground meat and haven't made a plan!
These meatballs have a really similar flavor profile to my Shrimp & Pork Cabbage-Wrapped Dumplings without the wrapper. For an easy dipping sauce that works well with the meatballs, too, check out the dumping recipe.
Easy Recipe: Asian Style Meatballs (21DSD)
grain-free • gluten-free • dairy-free • egg-free • sugar-free • 21DSD
3 tablespoons coconut aminos*
2 to 3 drops fish sauce (optional)*
1/4 cup sliced green onions (scallions)
1 teaspoon minced or grated garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pound ground pork or turkey
1 tablespoon white sesame seeds, for garnish
1 lime, cut into wedges, for garnish
Preheat the oven to 425F.
In a mixing bowl, combine the coconut aminos, fish sauce (if using), green onions, garlic, ginger, salt, and pepper. Add the meat to the bowl and mix to thoroughly combine with the seasonings. Form the meat into 16 1-ounce meatballs.
Bake for 25 minutes on a rimmed baking sheet. Remove from the oven and garnish with white sesame seeds and lime wedges before serving.
Pictured with Fresh Cabbage & Bok Choy Slaw.
Nutrition facts coming soon!
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