This recipe from Nom Nom Paleo yields a big batch of tasty Asian style meatballs, and is relatively easy because there’s no frying — just oven time. They are delicious.
To cut down on prep time, use a large food processor with the chopping mechanism, just be careful not to puree the components. If you mince them one at a time, that works best.
- 2 Tb coconut oil
- 8 fresh shiitake mushrooms, minced
- 1 medium shallot, minced
- ¾ cup sweet potato, minced
- 2 Tb cilantro, minced
- 2 pounds grass fed ground beef (or you can mix 50/50 ground pork and beef)
- 1½ Tb fish sauce (strict paleo and Whole30 can use Red Boat Fish Sauce)
- 2 Tb tomato paste
- Kosher salt
- Freshly-ground black pepper
Preheat the oven to 375°F and line a large baking sheet with foil, brushed with melted coconut oil.
Mince the mushrooms, shallot, sweet potato, and cilantro and toss into a large bowl. Add the ground beef, fish sauce, and tomato paste. Season with salt and pepper, and combine well. Form small meatballs (one batch should make about 30-36), and arrange them on the baking sheet. Bake for 15 to 20 minutes, and serve warm.
I like to pair them with zoodles or rice vermicelli (I like these gluten free rice noddles by Happy Pho that are ready in a minute). Dress with chopped scallions and a 50/50 mix of sesame oil and Bragg’s Sesame Ginger Salad Dressing. Steamed broccoli is great on the side, too.
You may want to double the recipe, so you have leftovers later in the week, or can freeze a portion for a quick dinner next month.