by Saving Dinner | May 12, 2020 | Recipe
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Paleo Potsticker Meatballs
Instructions
Preheat oven to 400 degrees.
In a medium bowl, mix together all the ingredients except for the coconut oil.
Scoop out a little of the mixture at a time to roll into medium sized meat balls.
Lay the meat balls out on a clean sheet pan.
In a large skillet, heat the coconut oil over medium-high heat.
Brown the meat balls in batches on all sides.
Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
Remove from the oven and serve.
Recipe Notes
Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
by Caroline Bergeron | Jul 6, 2018 | Cheap Recipes, Easy Home Cooking, Healthy Snack Recipes, Paleo, Recipe, Simple Healthy Recipes
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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Instructions
FOR QUICK PICKLED BAHN MI SLAW:
In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
FOR PORK DUMPLING MEATBALLS:
In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes
Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.
