Vietnamese-Style Meatballs that are grain-free, gluten-free, egg-free, paleo and keto-friendly
- Prep Time: 10
- Cook Time: 16
- Total Time: 26 minutes
- Yield: 24 meatballs
- Category: Main
- Method: Frying
- Cuisine: Asian
- 1 pound ground beef (ideally, beef that is grass fed & grass finished)
- 1/2 cup red onion, finely diced
- 3 scallions, sliced thin (reserve 1/3 for garnish)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh ginger, finely minced
- 1/2 hot chile, seeded and minced (about 1 tablespoon)
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos or Tamari (gluten-free soy sauce)
- 1/2 teaspoon salt (if you use Tamari you likely do not need the extra salt)
- 1/4 teaspoon black pepper
- 1-2 tablespoons fat for frying (coconut oil, ghee, lard, tallow, avocado oil or similar)
- 2 tablespoons coconut aminos or tamari (gluten-free soy sauce)
- 2 tablespoons raw honey
- 1 teaspoon fish sauce
For a dipping sauce – add a tablespoon of water
- Combine all the ingredients (except oil and reserved scallions) in a medium size bowl and mix well with a spoon or your own clean hands.
- Divide into 24 meatballs, approximately 1.5 tablespoons each (1.5 tablespoon “cookie scoop” is recommended)
- Heat a large frying pan on medium heat for a couple of minutes, add the 2 tablespoons of oil/fat and allow it to heat for another minute. Add half the meatballs and cook 3-4 minutes before flipping over and cooking another 3-4 minutes, turning down the heat as necessary to ensure they do not burn. Remove to a dish and cover. Repeat with the remaining meatballs.
- While the meatballs are cooking, combine the ingredients for the glaze (if using) and toss with the hot meatballs.
- Top with sliced scallions for garnish and serve warm.
You can double the glaze recipe if you prefer more of a sauce. If you are following a low carb or keto diet you may wish to eliminate the glaze. The meatballs are quite flavorful without it.
Serve over cauliflower rice for a low carb meal