Potsticker Paleo Meatballs
Oooooh hoo hoo, I'm over-the-moon about this recipe. I love meatballs. That's not a secret. Eventually there will probably be like, 50+ meatball recipes on this blog. The first thing I like about meatballs is that you can make a huge batch of them and have food for days and days. The second thing is that it's easy to stuff a bunch of vegetables into them—and as any five-year old (or adult, for that matter) will tell you, this is good news.
This was inspired by some non-paleo Asian meatballs that I've made a few times for parties (or just for eating). They are like eating the inside of a potsticker, which we can all agree is the best part of a potsticker.
I've spent years perfecting this recipe and I dare you not to like it.
Paleo & Whole30-approved
1 lb ground pork
2 medium carrots, finely grated
1 pint mushrooms, finely chopped
1-2 garlic cloves, minced
3 green onions, minced
1/2 cup of fresh cilantro, finely chopped
1 T sesame oil (or sub olive oil or coconut oil if you aren't eating sesame oil)
2 T coconut aminos (soy sauce substitute)
2 tsp powdered ginger
salt, black pepper and red pepper flakes to taste
1 egg, lightly beaten (optional)
Preheat oven to 400 F and line a baking sheet with foil or parchment. In a large mixing bowl, combine all of the ingredient together, roll into small balls and place on baking sheet. Bake for ~15 minutes or until cooked through.
Paleo Gyoza Sauce
Paleo & Whole30-approved
1/3 cup coconut aminos
1/4 cup rice wine vinegar
1 T sesame oil
couple of fresh slices of ginger (or sub ground ginger)
a small drizzle of honey (optional, but the added sweetness is nice in this sauce)
black pepper and red pepper, to taste
Simmer all ingredients in a sauce pan for 3-5 minutes, stirring frequently. The honey will help to thicken the sauce a little, but it will be pretty watery by nature. Fish the fresh ginger out. DIP your meatballs. EAT.
Ideas, thoughts and other uses
- These are perfect for parties served with the gyoza sauce or another paleo-friendly dipping sauce... or toothpick them to a cucumber slice with kimchi in between.
- As a meal, these little guys are so versatile: I've eaten them with cucumber noodles (as pictured) or on a salad, with roasted brussels sprouts, with fried cauliflower rice, lettuce boats, in a zucchini or spaghetti squash "noodle"stir-fry, meatball soup... I could go on and on.
- You could substitute chicken or turkey to make these meatballs, but because poultry is so much leaner, the texture will be more dry.
This recipe was originally published January 30, 2013 but has been updated since with new photos and a few tweaks to the recipe.