I love meatballs. I hope you like meatball recipes. This one is packed with umami and veggies, too. It hits all of those sweet-savory-ginger-scallion notes of Chinese takeout for me with none of the swollen hands and overeating. Win.
These are inspired by the filling of potstickers, or gyoza, depending on what you call them. They’re all delicious. This recipe is a THM S and is also Whole30 and AIP compliant as well as low carb.
Recipe notes and meatball tips
I never make less than 2 pounds of meatballs at a time. If I’m going to mix and roll them, I want to bake a big tray and have leftovers. You can cut this recipe in half if you want, and you can use any meat you prefer. I used a mixture of turkey and pork, but you could use all of one, or beef if that’s what you have on hand. It will be delicious however you do it.
The two secret weapons here are the gelatin and baking blend. I’m currently avoiding eggs and many of the good replacements for breadcrumbs. I love the chew of a meatball with the right amount of body and texture though. I’m so excited to have found how to recreate that with no eggs or forbidden ingredients. You’re going to love it! If you don’t have these items on hand you can omit them and your meatballs will still hold together and taste great.
I make quick work of the grating and chopping vegetables with my food processor. You can also use a box grater for the carrots and a good old fashioned knife for the rest. It’s up to you what exact size and texture you like for your veggies.
You can serve these with a splash of vinegar and coconut aminos, the same way I love my dumplings. The sky is the limit to create yummy dipping sauces and toppings. I’m hoping to make THM/AIP/Whole30 plum sauce and gyoza dipping sauce soon. You can eat these with any of your favorite veg or sides, or over caulirice for that Asian meal feel.
I like to use a meat thermometer to check these for doneness. When they are 165 degrees I pull them out and they are juicy every time. If you change up the meat mixture, be mindful that the cooking time may change too.
Enjoy these amazing umami bomb meatballs and tell me what you think!
Potsticker Meatballs (AIP, paleo, Whole30, low carb)
These are everything good about dumplings in an easy and healthy meatball. It’s going to be a new favorite dinner for you and your family!
- 1 pound lean ground pork
- 1 20-oz package ground turkey (I use 93% lean)
- 10 ounces mushrooms, finely chopped
- 2/3 cup scallions, finely chopped
- 1 cup carrots, finely grated
- 1 cup cilantro, finely chopped
- 2 tablespoons grated or minced ginger substitute ginger paste or 1-2 tsp. dried ginger
- 4 cloves garlic, minced
- 1/4 cup cocnout aminos
- 1 teaspoon salt
- 1/2 tsp ground mace for AIP or a pinch of cayenne optional
- 2 teaspoons grass fed gelatin
- 2 tablespoons THM Baking Blend tapioca starch for AIP – makes it not on THM plan
- red pepper flakes and sesame oil to taste if desired optional
- additional scallions and cilantro for garnish, if desired
Preheat the oven to 425 degrees and line a baking sheet with parchment or a silicone mat.
Thoroughly mix all of the meatball ingredients except gelatin and tapioca. The mixture will be wet and that is ok.
Sprinkle the gelatin and tapioca over the meat mixture, then mix quickly and thoroughly to avoid clumping.
Roll into 1.5-inch balls and place on your prepared baking sheet.
Bake for 12-15 minutes or until lightly browned and internal temperature is 165 degrees. I like to use a meat thermometer to make sure they are perfectly moist. Serve and enjoy!