Asian-Inspired Paleo Meatballs

Who doesn’t love a good meatball? We love this Paleo recipe because it is packed full of flavor and protein but leaves out the extra fat, carbs and sugars!

Check it out!  (Via)


  • 3 lbs. boneless, skinless chicken breasts, cut into large chunks
  • 2 Tbs. sesame oil (can substitute coconut oil)
  • 1 tsp. fresh ground ginger
  • 2 Tbs. coconut aminos (a soy-free alternative to soy sauce, available here)
  • 2 cloves minced garlic
  • 1 tsp. red chili pepper flakes
  • 1 recipe homemade teriyaki sauce, get the recipe here
  • 5-6 green onions
  • Coconut oil or ghee for cooking



Combine the chicken, sesame oil, ginger, coconut aminos, garlic, 3-4 of the green onions, and pepper flakes in a food processor and pulse until pretty smooth (you want to be able to form it into meatballs).

Heat oil in a skillet (preferably cast iron) over medium heat.

Form chicken mixture into golf ball-sized balls and place into skillet (you’ll probably need to do a couple batches).

Cook for about 5-6 minutes on each side, reducing heat a bit if necessary.

When meat is cooked through, remove from skillet and place onto serving platter.

Drizzle generously with homemade teriyaki sauce and top with some chopped green onion, if desired.

Serve over cauliflower rice or on its own!

Comments are closed.