Baked Asian Meatballs

paleo asian meatball recipe

Meatballs are a wonderfully versatile dish that can be added to other foods as a little meaty protein boost, served as a finger-food appetizer or even as a meal on their own. These paleo meatballs have a delicious Asian flavor that comes from the cilantro and the fish sauce.

  • 8 large mushrooms, minced
  • 1 green onion, minced
  • 3/4 cup grated sweet potato (uncooked)
  • 2 tbs fresh cilantro, chopped
  • 2 pounds ground beef (or turkey)
  • 1 1/2 tbs fish sauce*
  • 2 tbs tomato paste
  • 2 tbs coconut oil

Heat up the oven to 375F and do all your mincing and chopping. Mix all the veggies and herbs in a bowl to combine. Now stir in your choice of ground meat, fish sauce and tomato paste. Add a little salt and pepper if you want. Stir or knead everything together so it’s blended.

Roll up about 36 meatballs, and set them out on a foil-covered baking sheet (brush with melted coconut oil first). Bake for about 20 minutes. Serve your meatballs up right away, or store them in the fridge for use in other recipes later.

* Note on the fish sauce. Some cheap brands are made with wheat protein (so not paleo!). Read the label before buying to make sure it’s made with actual fish in order to keep this paleo.

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