Real Foodie Rach

I’m gonna be real with you- I don’t always want a food project. Whether I’ve had a long day, or I’m doing meal prep and need to make something quick, easy, no-fuss recipes are where it’s at.

Enter these gluten-free, Asian-inspired meatballs! Drawing from Lena Abraham’s Pot Stickers recipe, my wrapper-free version uses scallion, fresh ginger, coconut aminos, and sesame oil, plus a little almond flour to bind everything together (you can use AP flour if not gluten-free). They’re giving traditional potsticker without the tedious task of putting together the dumplings. All you need are a few key ingredients, and you can whip these flavorful meatballs up in just over 30 minutes!

If pork is not your thing, no problem. Substitute with ground chicken instead. I usually get about 18 meatballs from the mixture.

You can pan fry these or bake them in the oven. I usually pan fry mine to get that nice caramelization on the outside. It does take a bit longer to do it this way, so if you’re looking for a quicker cooking method, go with baking them. Either way, they turn out delicious!

I recommend not skipping the scallion garnish or dipping sauce (I literally just put a few glugs of coconut aminos and splash of rice vinegar into a cup). These really add to the flavor, and the vinegar in the dipping sauce acts as a digestive aid, helping to cut through the richness of the pork.

These meatballs make a fantastic party appetizer, go great with steamed bok choy or stir-fried vegetables, and make a tasty addition to grain bowls and packed lunches.

A Note on Pork

Many people are not a fan of pork, whether it’s for personal reasons or they’re trying to be more health conscious. You do you, always. I am not here to judge or tell people what to eat. But for folks on the fence about it, pasture-raised pork is very different from conventionally raised pork, both in the treatment of the animal and the nutrient profile of the resulting meat. According to North Corner Haven, a family farm based in Lancaster, South Carolina:

“Pasture-raised pork contains higher levels of nutrients than commercially raised pork. Pasture-raised pork can contain up to twice the amount of vitamin E and three times the amount of Vitamin D contained in confined pigs. These vitamins are essential to heart, skin, hormonal, and brain health, as well as immune function and inflammation control. Pasture-raised pork also contains higher levels of selenium, which is necessary for thyroid health.”

Pasture-raised farming practices also help the environment by lowering carbon emissions, and giving animals a chance to grow up in their natural habitat, grazing on grass, as opposed to crowded barns or feed lots where they may rarely see the light of day.

I buy pork from Trail Bale Farm, which is located outside of Tampa. A Google search for “pasture raised pork near me” should yield information on where you can source good quality pork in your area.

And remember- you can always sub ground chicken for the pork in this recipe!

Quick Gluten-Free Asian Meatballs Recipe

These gluten-free, Asian-inspired meatballs give you all the flavor of traditional potstickers without the tedious task of putting together the dumplings. Inspired by Lena Abraham's Pot Stickers recipe.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 lb ground pork, pasture-raised if possible
• 1 large egg, lightly beaten
• 1 large scallion (or 2 small scallions), thinly sliced
• 2 cloves garlic, minced
• 3 Tbsp almond flour
• 2 Tbsp coconut aminos
• 2 tsp finely grated fresh ginger, peeled
• 2 tsp toasted sesame oil
• 1/4 tsp sea salt
• avocado oil for frying

For the dipping sauce:

• 3 Tbsp coconut aminos
• 1-2 tsp rice wine vinegar

Instructions

 

• Combine all the ingredients in a medium mixing bowl and use your hands (or a fork) to gently combine. Make sure the ingredients are thoroughly mixed together, but don't overwork the mixture. If the mixture seems too wet, add almond flour 1 tsp at a time until it firms up a little.

FOR FRYING:

• Preheat a 12" or larger pan on medium-low heat on the stovetop. If you're using cast iron, make sure you give the pan enough time to get properly hot.
• Pour about 2 Tbsp of oil into your pan. One by one, roll the mixture into balls and arrange them in the pan, taking care not to overcrowd them. I usually end up cooking the meatballs in two batches, scooping out any leftover cooked bits with the spatula in-between. Otherwise you end up with burnt bits on your second batch of meatballs.
• Use a spoon and spatula to turn the meatballs once they start to brown on one side, about 2 minutes. Repeat until all sides are browned and the meatballs are cooked through.

FOR BAKING:

• Preheat your oven to 350 F.
• Form your meatballs and place them on a parchment lined rimmed baking sheet. Bake at 350 F for 20 minutes, or until they are no longer pink in the center.
• Serve immediately with the green parts of a thinly sliced scallion and a small cup of the dipping sauce. Store any leftovers in an airtight container in the fridge for up to three days.

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