Paleo Asian Meatballs
by Paleo Asian Meatballs with jumbo juicy ground beef Paleo Asian flavored meatballs, half baked and half roasted in the oven until fork tender. These ground beef Asian meatballs are Paleo, Whole30, and Keto low carb!
Love meatballs? Then you certainly don’t want to miss Winter melon soup with meatballs and Lions’ head meatballs!
Watch and share the 1-minute cooking demo to see how I use a muffin tin to make the juiciest Paleo Asian Meatballs!
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Paleo Asian Meatballs Made In Muffin Tin
To make these Paleo Asian Meatballs juicy and flavorful, I added more vegetables and used little starch.
The texture of the meatballs is meant to be soft and fork tender so I found that a muffin tin holds the meatball shape super well.
Because the muffin tin preserves the meatball juice, you can use the juice as dressing over low carb butternut squash/ zucchini/ sweet potato noodles.
It’s rich and savory. Perfectly delicious !
A Few Tips From My Kitchen
When forming the meatballs, use your hands to make sure that the meat and the veggies cohere well.
A few people have told me that using an ice cream scoop is faster and easier to make meatballs but in this case, because we’re using very little flour/starch (lower carbs) and more vegetables, you need to use your hands to apply some pressure to form the meatballs or otherwise they might fall apart in the oven.
Carefully flip them halfway through the baking time and you’ll have the most tender and juicy Paleo Asian Meatballs.
Scroll down to find more make-ahead tips in the recipe. If you’ve tried my recipe(s), please rate and leave a comment below so others can learn from you as well!
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Paleo Asian Meatballs recipe
Video
Ingredients
- 1 1/2 lbs ground beef
- 1 cup carrots, finely chopped
- Half 1 whole small yellow onion, diced
- 1 cup Italian flat parsley, finely chopped
- 3 bulbs scallions, finely chopped
- 1 1/2 tbsp fresh grated ginger
- Coconut oil (to grease the muffin tin)
Meatball seasonings:
- 1 1/2 tsp coarse sea salt
- 2 tbsp coconut aminos
- 2 tbsp toasted sesame oil
- 1 1/2 tbsp sweet potato flour or arrowroot flour, (optional item)
Optional pairing:
- 1 tsp minced garlic
- Butternut squash, sweet potato, or turnip spiralized noodles
- Cooking fat of your choice to saute the noodles
Instructions
- Finely chop carrots, yellow onion, flat parsley, scallions, and prepare grated ginger. If use a food processor, toss the ingredients a few times but do not over process them. It will be too watery.
- Preheat oven to 410 F/210 C. Combine ground beef, ingredients under “Meatball seasonings”, and ingredients from Step 1. Combine and mix well.
- Lightly grease a muffin tin with coconut oil. Use your hands to gently apply some pressure to form the meatballs. Make sure the chopped veggies and the ground meat are coherent well. Form about 18 individual meatballs.*
- Bake the meatballs in the muffin tin. First side about 15 minutes. Use a small spoon to carefully flip them and bake the flip side for an additional 10 minutes.
- In the meantime, heat ½ tbsp cooking oil in a large skillet over high heat. When hot, lower the heat to medium, add minced garlic and squash noodles. Give them a quick stir-fry until the noodles are softened yet still crisp. Season with salt and black pepper to taste.
- To serve: scoop out the meatball juice inside the muffin tin and use that as dressing over meatballs and noodles.
I made these for dinner tonight for our family of four adults and everybody LOVED them. I amped up the ginger and garlic (which is typical for me, I do that for every recipe because I like things extra garlicky and gingery) and used a mini muffin tray I happened to have. That tip is HUGE – it really helped the meatballs keep together and stay in a round shape. Highly recommend – we meant to save half of these and we ate ALL of the ones I made. Whoops!:)
Thank you so much!
Delicious and easy! Had with Trader Joe’s carrot spirals.
That sounds wonderful!
This recipe is amazing! I made it exactly as written and served it over roasted spaghetti squash. Will be making again and again, quadruple batches for the freezer!!!
Thanks so much! I’m so happy to hear that! XO!
My new favorite dish. Just made tonight for supper, and plan to make it again tomorrow for a party. SO delicious. Thanks for all of your yummy and flavorful recipes! They’re helping me get through Whole30!
So happy to hear that. Thanks for sharing, Kristy!
Loved these meatballs with squash noodles! I was skeptical about no extra sauce and the parsley in there but the meatballs have so much flavor and the cooking sauce is perfect. Thanks!
Thank you so much, Mindy!
Making these last minute & don’t have fresh parsley 🙁 Wondering if I should sub in cilantro? Or dried parsley?
Little cilantro should be good too 🙂