Nom Nom Paleo Asian Meatballs

By á-47012

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.)

Ingredients

• 8 medium fresh shiitake mushrooms, minced
• 1 medium shallot, minced
• 3/4 cup minced sweet potato
• 2 tablespoons minced cilantro
• 2 pounds ground beef
• 1 1/2 tablespoons Paleo-friendly fish sauce
• 2 tablespoons tomato paste
• Kosher salt
• Freshly-ground black pepper
• 2 tablespoons coconut oil

Details

Servings 1
Adapted from nomnompaleo.com

Preparation

Step 1

Gather the following ingredients to make 36 meatballs in 30 minutes:

Line a baking sheet with foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl.

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.