Paleo Popcorn Meatballs

These Paleo Popcorn Meatballs are inspired by Taiwanese popcorn chicken—crisp on the outside, juicy inside, and packed with that irresistible garlicky, peppery flavor. Think of them as bite-sized meatballs with the same bold, savory seasoning and ultra-crispy coating, made with a mix of ground chicken breast and thigh.

In this post, you’ll learn how to keep Paleo meatballs from falling apart, which gluten-free starch gives the best crispy texture, and how to make them juicy and flavorful. And if you haven’t tried the original Taiwanese popcorn chicken yet, I’ve got that for you too!

Main Ingredient Notes

These crispy Paleo meatballs are made with a few smart ingredient swaps to keep them dairy-free, egg-free, and grain-free—without losing that juicy texture or bold Taiwanese flavor. Here’s what makes them work:

Ground Chicken Mixture

Use a mix of 50% chicken breast and 50% thigh for the best results. The breast keeps the meatballs light, while the thigh adds moisture so they stay juicy in the center. If you use all thigh meat, the mixture may turn out too wet and hard to shape.

Five Spice Powder

This warm, aromatic blend gives the meatballs their distinct Taiwanese flavor. It’s a signature seasoning in Taiwanese popcorn chicken that typically includes cinnamon, star anise, cloves, fennel, and Sichuan peppercorns. You’ll also season the mix with garlic granules, ginger powder, and white pepper for extra depth.

The Right Flour and Starch

For binding, coconut flour is the best choice—it absorbs moisture without drying out the meat. If you use almond flour instead, the mixture will feel wetter, so be sure to adjust the amount. To finish, coat the meatballs with tapioca starch (or sweet potato starch) before pan-frying for a crispy, golden crust. Don’t skip this step—it helps the meatballs hold their shape and adds crunch.

How to Make Paleo Meatballs

These Paleo ground chicken meatballs are easy to make and great for meal prep. For the best texture and moisture level, pay attention to how you mix the meat, when to add the starch, and the temperature of your pan.

Step 1: Mix until the texture becomes tacky

In a large bowl, combine the ground chicken, seasonings, sesame oil, coconut flour, and 2 tablespoons of starch. Stir everything in one direction until the meat feels slightly sticky. This tacky texture helps the meatballs hold together without breadcrumbs or eggs, giving them structure while staying juicy inside.

Step 2: Dust and shape the meatballs to hold their form

Sprinkle the remaining 3 tablespoons of tapioca starch over a large sheet pan. Form 25 one-inch meatballs and roll them in the starch. This coating helps firm up the meatballs and adds a light, crisp finish when pan-fried. If the mixture feels too soft, you can dust with a touch more starch—just avoid overdoing it, or the texture may turn dry.

Tip: Use a scoop or oiled hands for easier shaping. The soft mixture may not feel firm, but that’s a good sign—it means the meatballs will stay tender and moist once cooked.

Step 3: Get your large skillet nice and hot

Heat the avocado oil in a cast-iron skillet large enough to leave space between the meatballs. This is important so they crisp up, not steam. When the oil shimmers, reduce the heat slightly.

Step 4: Pan-fry with controlled heat for a crispy, golden crust

Once the oil shimmers, pan-fry for 7 to 9 minutes, flipping occasionally to cook all sides evenly. A hot pan and even browning help create that signature crisp coating without sacrificing a juicy interior.

Step 5: Keep warm and freshen the oil between batches

Transfer cooked meatballs to a paper towel–lined plate and place in an unheated oven to keep them warm. If the oil darkens after the first batch, wipe out the skillet and use fresh oil. This keeps the next round clean and crisp, without picking up burnt bits.

Step 6: Serve hot with seasoning sprinkles

For a fun, street-food style finish, mix the dry seasoning sprinkles in a small bowl and serve them on the side. These meatballs are best enjoyed hot, with each bite coated in savory, garlicky spice—just like Taiwanese popcorn chicken, but in snackable meatball form.

What to Serve with Taiwanese Popcorn Meatballs

These crispy Whole30 meatballs take me back to eating in the night market in Taiwan. For a full Asian street food experience, serve them with tasty dipping sauces, crispy fries, and a refreshing drink.

• Asian sauces: Level up the flavor with a variety of dipping sauces, like my honey sriracha sauce, gluten-free hoisin sauce, or this nutty and creamy roasted sesame dressing.
• Crispy fries: These air fryer frozen sweet potato fries or air fryer zucchini fries make a perfect street food pairing—they’re great with the sauces, too!
• Refreshing drinks: Round out your dining experience with a refreshing watermelon mocktail or creamy Korean strawberry milk.

More Healthy Asian Meatballs to Try

If you love these Taiwanese Paleo meatballs, check out my other popular Asian-style meatball recipes, too.

• Thai curry meatballs
• Chinese lion’s head meatballs
• Tsukune (Japanese grilled chicken meatballs)