Paleo Popcorn Meatballs
Crispy Paleo meatballs inspired by Taiwanese popcorn chicken—juicy inside, bold flavor, and made with gluten-free, dairy-free ingredients. Make 25 1-inch (2.54 cm) size meatballs.
Servings: 25 meatballs
Ingredients
Meatballs:
- 1 lb ground chicken 50% breast meat; 50% thigh meat
- 1 tsp coarse sea salt
- ½ tsp white pepper
- ½ tsp garlic granules
- ¼ tsp five spice powder
- ¼ tsp ginger powder
- 3-4 tbsp shallots finely chopped
- 1 1/2 tsp toasted sesame oil
- 2 tbsp coconut flour or ⅓ cup almond flour
- 5 tbsp tapioca starch or sweet potato starch, divided
- ¼ cup avocado oil to pan fry the meatballs
Meatball seasoning sprinkles:
- 1 tsp coarse sea salt
- ¼ tsp five spice powder
- ¼ tsp ground white pepper
- ¼ tsp garlic powder
Instructions
- In a large mixing bowl, combine ingredients from ground chicken to 2 tbsp starch. Mix well and stir in one direction until the meat feels slightly sticky.
- Dust the remaining 3 tbsp tapioca starch over a large baking tray. Form 25 1-inch (2.54 cm) meatballs and roll them in the starch to help hold their shape.
- If the ground meat feels too wet or hard to form, dust the meatballs with more starch or flour—but don’t overdo it, or the texture may turn out too dry. Keep the mixture slightly soft and moist so the meatballs stay juicy in the center.
- Lightly oil your hands or use a small cookie scoop to help shape the meatballs more easily.
- Heat ¼ cup oil in a large cast iron skillet over medium heat. When it shimmers, slightly reduce the heat and add the meatballs one by one, leaving some space between each.
- Pan fry until golden brown and cooked through, about 7 to 9 minutes, flipping the meatballs a few times to cook all sides evenly. If they brown too quickly, lower the heat to finish cooking through without burning the coating.
- To keep the meatballs warm, transfer them to a paper towel–lined plate and place in an unheated oven.
- If the oil looks too dark after the first batch, wipe the skillet clean and add fresh oil before pan frying the second batch.
- To serve, combine the seasoning sprinkles in a small bowl and serve on the side. Serve the meatballs hot for the best flavor!
Video
Notes
- This recipe is inspired by Taiwanese popcorn chicken. Instead of dicing and marinating the chicken, you get the same flavor in a quicker, meatball-style form.
- Store-bought ground chicken can vary in moisture. A mix of breast and thigh meat gives better flavor and a juicier center.
- If using almond flour instead of coconut flour, still use starch (not almond flour) for dusting—coconut flour absorbs moisture better.
- Ground turkey can also be used—just stick to thigh meat for better results.
- Make-ahead tip: Cook fully, let cool, then freeze. Reheat at 420°F | 216°C for 10 minutes, flipping halfway.
- To air fry or bake (for 1-inch meatballs):
- Air fryer: 400 °F for 8–10 min, flip halfway.
- Oven: 425 °F for 15–20 min, flip halfway and start checking at 15 min.
- Tip: Lightly spray with oil for a crispier finish.
Nutrition
Serving: 1meatball | Calories: 57kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 198mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
