Nom Nom Paleo Asian Meatballs Recipe 455

NOM NOM PALEO ASIAN MEATBALLS RECIPE - (4.5/5)

Nom Nom Paleo Asian Meatballs Recipe - (4.5/5) image

Provided by á-47012

Number Of Ingredients 10

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

Steps:

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.

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Line two rimmed baking sheets with parchment paper or foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro.
In a large bowl, combine the ground beef, fish sauce, tomato paste, and the minced veggies and herbs. Sprinkle on Magic Mushroom Powder (or kosher salt) and pepper. If you’re unsure of how much seasoning to use, start with ½ teaspoon Magic Mushroom Powder (or kosher salt) and a few grinds of freshly ground black pepper. Thoroughly combine the ingredients but don’t overwork the meat.
To check if your seasoning is correct, form and fry a mini patty. Chow it down and adjust the meatball mixture for additional salt and pepper if needed.
Scoop out uniform balls with a medium disher (1½ tablespoons) and roll out three dozen meatballs. Each meatball should be about 1½ inches in diameter. (If you’re not using parchment paper, brush the foil or baking sheet with the melted fat before you place the meatballs on top.)

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