We eat a lot of food at our house. Seems like my kids are always hungry. And my favorite way to get nutrient-dense goodness into my kids is meatballs. It’s a rare day when I do not have a stock of meatballs of some sort in the freezer ready to go. Today I am sharing with you all my Asian-style Meatballs with Cilantro and Green Onion.
Meatballs are easy to make. You can use any kind of ground meat that you like. We prefer grass fed beef and bison. But you can use pork, chicken, or turkey as well. Remember that quality matters. I highly recommend sourcing local, grass fed and pastured meats when possible. It’s better for you, it’s better for the animal, and it’s better for our environments.
These little meatballs that I am sharing with you today are delicious. I’m a huge fan of teriyaki-flavored anything. But I do not eat soy. No worries because there is an amazing soy sauce alternative that is made from coconut. I am also smitten with ginger and cilantro. Can’t get enough of either one.
I like to double the batch and freeze some for later. They defrost quickly for an easy week night meal. I also like to simmer them in some homemade broth for an easy lunch. Meatballs are also my favorite on the go snack. I hope you enjoy these as much as my family does.
Yield:
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PinIngredients
- 1 TBS coconut aminos (like this) (a soy sauce alternative)
- 1 TBS honey
- 1 TBS toasted sesame oil (like this)
- 1 tsp grated fresh ginger
- 1 cloves fresh garlic, minced
- 1/2 tsp celtic sea salt (I use this one)
- 1 pound grass fed ground beef
- 1 egg, beaten
- 1 TBS coconut flour
- 1/4 cup fresh cilantro, chopped fine
- 2 TBS green onions, chopped
Instructions
- Preheat oven to 400′F and line a baking sheet with unbleached parchment paper
- In a small bowl, mix coconut aminos, honey, sesame oil, ginger, garlic, and salt. Set aside.
- Place ground beef, egg, and coconut flour into large bowl. Mix well.
- Add prepared amino/honey mixture. Mix again to combine. (I use my hands here)
- Fold in cilantro and green onions.
- Roll into desired sized meatballs and place onto baking sheet.
- Bake for 25 minutes until brown and cooked all the way through.
- Serve immediately OR allow to cool and freeze for later.
- ENJOY!!!
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Mara says
May 20, 2014 at 11:22 pmThe first time I made these meatballs they were super duper yummy. The next couple times I have made them, all the liquid and seasonings seem to run out the meatballs during cooking and ended up on the baking sheet leaving the meat dried out and bland. Do you have insight why this might happen and/or what I can do to prevent this? Thanks!
Katja says
May 28, 2014 at 8:44 pmHi, Mara! I am not sure what happened. The only thing that I can think of is that maybe all of the ingredients didn’t get mixed well enough? Or maybe the meat tat you had had lots of moisture in it???????? Just a guess. If you try it again, I would be sure that the egg is properly beaten and mixed in with the meat. I have never had an issue like that. I wish that I knew the answer.
Fiona jane says
June 17, 2014 at 12:53 pmHi
I love the idea of making food in advance to try and cut down the amount of time spent over a stove mid week…
However I refuse to use a microwave.. Can I ask how you re heat??
Many thanks
Katja says
June 18, 2014 at 10:29 pmI have never owned a microwave as an adult. We use a toaster oven to reheat. I have several glass baking dishes in various sizes with glass lids. You can also re-use a piece of tin foil MANY times over an oven safe glass container. I also reheat many things on the stove top. I use my cast iron skillet or a small pot. These particular meatballs heat up nicely in the small oven or in a skillet. You can always add a TBS or so of water if things are drying out. Once you get the hang of it, you will see that you can reheat anything. Thrift stores are a great place to find oven safe glassware with glass tops. Hope that is helpful.