Name: Asian Meatballs {Paleo, Whole30}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs ground chicken*; 1½ tsp garlic powder; ½ tsp powdered ginger; ⅛ tsp allspice; 1 tsp salt; ¼ cup fresh cilantro (minced); 2 scallions (minced); ¼ cup coconut aminos**; 1 whole egg (lightly beaten)

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Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Keto

Seasoned with fresh scallions and citrusy cilantro, peppery sweet ginger, earthy allspice and mild garlic, these juicy, ground chicken meatballs are loaded with the flavors of Asian cuisine. Ready in only 30-minutes this healthy recipe is perfect for quick weeknight meals!!

Bowls of Asian Meatballs on top of cauliflower rice next to snap peas surrounded by small bowls of cilantro and scallions, forks, and a linen napkin.

Why I Love This Recipe

This kid friendly recipe is a fun take on traditional meatballs and is bursting with savory flavor. Asian Meatballs are delicious as is or served over your jasmine or white rice, sautéed riced cauliflower or sautéed zucchini noodles. Try it with Creamy Pineapple Cauliflower Rice or Saucy Stir Fry Vegetables.

Since this is such an simple fix with 20 minutes of hands off time, I typically cook the grains and veggies while the meatballs bake. Try this and your family will have a balanced meal ready in 30 minutes!

And of course, leftovers are always music to my ears!😊 This recipe is easily doubled or tripled for larger families and more leftovers.

Bowl of Asian meatballs on top of cauliflower rice, topped with scallions, next to snow peas. Cilantro and scallions in small bowls and a glass of amber colored liquid surrounding the dish.

Cooking Tips

Make sure to use your hands to gently mix all of the add-ins until just combined. Overmixing could lead to a tough meatball.

Remember to loosely form the meatballs. Packing them down firmly will also yield a tough meatball.

Ground chicken is the preferred meat to use in this recipe. It allows all the flavors of the add-ins to shine. Ground pork or turkey would also work well. I do not advise using ground beef. The flavor of the beef seems to overpower the spice blend and fresh herbs.

Do you prefer a more spicy bite in your Asian cuisine? Try these suggestions: When you serve Asian Meatballs over zucchini noodles or riced cauliflower, drizzle all over with sriracha. Or I like to mix ¼ cup of good quality sambal oelek chili paste with 1 tablespoon of honey and drizzle over the meatballs or use as a dip.

Dish of Asian Meatballs garnished with cilantro leaves next to a sprig of cilantro, linen napkin and fork.

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📖 Recipe

Dish of Asian Meatballs garnished with cilantro leaves next to a linen napkin and fork.

Asian Meatballs {Paleo, Whole30}

Katie Adams

These juicy, baked meatballs are filled with savory, umami flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Asian

Servings meatballs

Calories 51 kcal

Equipment

1 Large baking sheet
tin foil
1 medium mixing bowl
1 tablespoon

Ingredients

2 lbs ground chicken*
1½ teaspoon garlic powder
½ teaspoon powdered ginger
⅛ teaspoon allspice
1 teaspoon salt
¼ cup fresh cilantro minced
2 scallions minced
¼ cup coconut aminos**
1 whole egg lightly beaten

Instructions

Preheat oven to 400°F. Line a large baking sheet with tin foil.
In a medium mixing bowl add ground chicken. Lightly spread the chicken out around the bottom and sides to increase surface area.
Sprinkle spices and herbs evenly over the ground meat: garlic powder, powdered ginger, allspice, cilantro, scallion. Add coconut aminos and lightly beaten eggs. Use your hand to gently mix until just combined. Try not to over mix or your meatball could turn out tough.
Using a tablespoon, measure heaping tablespoons of meatball mixture and roll gently into balls. Using the tablespoon helps keep each ball roughly the same size for even cooking. Place on foil lined baking sheet with a little space between each meatball to allow them to brown.
Bake 18-20 minutes until browned and cooked through. Internal temperature should measure 165℉. Allow to cool slightly and serve warm.

Notes

*Ground chicken is the preferred meat to use in this recipe. It allows all the flavors of the add-ins to shine. Ground pork or turkey would also work well. I do not advise using ground beef.

**Coconut aminos basically replace soy sauce for those of us who have issues with soy. If that's not you and you have soy sauce on hand instead, feel free to swap coconut aminos out 1:1 for soy sauce.

Nutrition

Calories: 51kcalCarbohydrates: 1gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 29mgSodium: 157mgPotassium: 181mgFiber: 0.05gSugar: 0.03gVitamin A: 19IUVitamin C: 0.2mgCalcium: 3mgIron: 0.3mg

Keyword gluten-free, keto, oven baked, paleo, whole30

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