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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!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment or a silicone mat.

  2. Thoroughly mix all of the meatball ingredients except gelatin and tapioca.  The mixture will be wet and that is ok. 

  3. Sprinkle the gelatin and tapioca over the meat mixture, then mix quickly and thoroughly to avoid clumping.

  4. Roll into 1.5-inch balls and place on your prepared baking sheet.

  5. 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!