Paleo Thai Meatballs are spicy and zippy and perfect for any season
This is an amazingly versatile fusion dish. You can whip it up with beef, pork, chicken, turkey, or just about any meat which holds its moisture during baking (I'd stay away from bison for this one, with sincere apologies because bison is amazing). There's a fair amount of chopping and ingredients involved here but the prep goes pretty fast and it's well worth it.
Ingredients:
For the Meatballs
1 lb moisture-retaining meat of your choice, I used grass fed beef but chicken would be more traditional for this style of dish
1 egg
2 carrots
4 green onions
1 red chili pepper
1/2 standard sized bunch of parsley (I used curly parsley but until I figure out the actual flavor difference between italian and curly parsley, use whatever kind moves you)
1 1/2 - 2 Tbsp grated ginger
1 Tbsp ground coconut, coconut flakes, or coconut aminos
salt and pepper to taste
For The (Holy Yum) Sauce
1/4 cup gluten free reduced sodium soy sauce
1/4 cup chicken broth (bone broth for incredible added nutrition benefits)
2 Tbsp cup fish sauce (if you are missing either the fish sauce or the soy sauce you can sub in the other ingredient to do double duty. As always, it's not my goal to send you running to the store in order to make these great dishes)
2 Tbsp Sesame Oil
1 - 1 1/2 Tbsp Red Chili Sauce
For the Meatballs
1 lb moisture-retaining meat of your choice, I used grass fed beef but chicken would be more traditional for this style of dish
1 egg
2 carrots
4 green onions
1 red chili pepper
1/2 standard sized bunch of parsley (I used curly parsley but until I figure out the actual flavor difference between italian and curly parsley, use whatever kind moves you)
1 1/2 - 2 Tbsp grated ginger
1 Tbsp ground coconut, coconut flakes, or coconut aminos
salt and pepper to taste
For The (Holy Yum) Sauce
1/4 cup gluten free reduced sodium soy sauce
1/4 cup chicken broth (bone broth for incredible added nutrition benefits)
2 Tbsp cup fish sauce (if you are missing either the fish sauce or the soy sauce you can sub in the other ingredient to do double duty. As always, it's not my goal to send you running to the store in order to make these great dishes)
2 Tbsp Sesame Oil
1 - 1 1/2 Tbsp Red Chili Sauce
Directions:
1. Preheat oven to 400 degrees
2. Chop up all meatball ingredients
1. Preheat oven to 400 degrees
2. Chop up all meatball ingredients
 Notice the shred to diced shred evolution here | 3. Grate the carrots, then chop the shreds so they'll hold together in the meatballs 4. Make sure that when you dice your red chili pepper and add it to the mixture, that you include the seeds to keep up the spice factor |  These are great seeds for keeping an even spice throughout the dish |
| 5. Add the chopped ingredients to a large bowl, crack the egg into, and mix thoroughly |  |
6. Add the ground meat and roll the mixture into 1 1/2-2 inch rounds, then place those balls on a parchment paper-lined pan. Don't worry about placing them a certain distance apart, they will shrink slightly as they cook
Can we talk about the gorgeous colors this dish brings together?
7. Bake for 22-26 minutes
8. While the meatballs are sizzling their way towards glory, bring together your sauce. Stir together all sauce ingredients in a small or medium saucepan on medium heat
9. Once sauce is bubbling, use the back of a spoon to or a whisk to break up the globs of chili sauce, then turn down to a simmer for 4 more minutes
10. Appreciate how awesome the meatballs look when they come out of the oven
8. While the meatballs are sizzling their way towards glory, bring together your sauce. Stir together all sauce ingredients in a small or medium saucepan on medium heat
9. Once sauce is bubbling, use the back of a spoon to or a whisk to break up the globs of chili sauce, then turn down to a simmer for 4 more minutes
10. Appreciate how awesome the meatballs look when they come out of the oven
11. Then drench with the sauce
12. Repeat the sight and smell appreciation, then serve
I sliced these in half and wrapped them in romaine leaves to create a juicy, spicy, crunchy meal that takes the traditional thai lettuce wrap to another level. How did it work for you? Let me know in the comments what you wrapped it in, what you served it over, or how you feel about the latest season of Orange is the New Black. Looking forward to reading your thoughts!!
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