7 January, 2013
Asian Meatballs
Posted in : Asian, Beef, Dinner, Nomnompaleo.com, Organic, Paleo on by : wendland99Whole30 Day 6: Asian Meatballs | Award-Winning Paleo Recipes | Nom Nom Paleo.
This East-West fusion-inspired take on classic Sunday meatballs is a hit with our entire family. These savory balls of meat and minced vegetables are a cinch to prepare, and each bite is bursting with umami from the mushrooms, fish sauce, and tomato paste. (What can I say? This mommy knows umami.)
Make a double batch, and you’ll have a fantastically versatile emergency protein that you can use throughout the week to accompany big salads,zoodles, or simple cauliflower “rice.” Or just pop a few meatballs into a container and bring ‘em to work as a handy snack.
My Asian Meatballs recipe is a great example of the power of umami.
Gather the following ingredients to make 36 meatballs in 30 minutes:
- 8 medium fresh shiitake mushrooms, minced
- 1 medium shallot, minced
- ¾ cup minced sweet potato
- 2 tablespoons minced cilantro
- 2 pounds ground beef
- 1½ tablespoons Paleo-friendly fish sauce
- 2 tablespoons tomato paste
- Kosher salt
- Freshly-ground black pepper
- 2 tablespoons coconut oil
Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper.
Thoroughly combine the ingredients but don’t overwork the meat.
Melt the coconut oil, and brush it on a foil-lined baking sheet.
Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet. Each meatball should be about 1½ inches in diameter.
Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Plate and serve immediately, or store in an airtight container in the fridge for up to three days.
You’ll be glad on Monday that you did some cooking on Sunday!
