PALEO ASIAN MEATBALLS IN A PINEAPPLE GLAZE
PALEO ASIAN MEATBALLS IN A PINEAPPLE GLAZE
If you haven't been able to tell yet, I really enjoy the flavors of Asian cuisine, and am always looking for ways to incorporate them into my recipes. This recipe for Asian-inspired paleo meatballs uses coconut aminos, which are a great substitute for soy-sauce (for those that are trying to avoid soy in their diets). I also used sesame oil, ground ginger and some crushed red pepper which pairs nicely with the sweetness of the pineapple juice.
I served this dish with some basic cauliflower rice, but if you are like me and aren't the biggest fan of cauliflower, you can serve if with cauliflower fried rice. The fried rice version gives you the same texture and taste of regular fried rice, but without the cauliflower taste that some people don't enjoy.
To make the pineapple "bowl", carefully cut a pineapple in half lengthwise using a sharp chef knife. Cut around the inner edge of the pineapple, leaving a little bit of the rim to help hold the bowl together. Make vertical and horizontal slices downward, making sure to not cut through the bottom of the pineapple, and then use a spoon to scoop out the fruit. You can discard the core and eat the rest of the fruit. Voila!
I served this dish with some basic cauliflower rice, but if you are like me and aren't the biggest fan of cauliflower, you can serve if with cauliflower fried rice. The fried rice version gives you the same texture and taste of regular fried rice, but without the cauliflower taste that some people don't enjoy.
To make the pineapple "bowl", carefully cut a pineapple in half lengthwise using a sharp chef knife. Cut around the inner edge of the pineapple, leaving a little bit of the rim to help hold the bowl together. Make vertical and horizontal slices downward, making sure to not cut through the bottom of the pineapple, and then use a spoon to scoop out the fruit. You can discard the core and eat the rest of the fruit. Voila!
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Paleo Asian Meatballs in a Pineapple GlazePrep time: 15 mins. Cook time: 25 mins. Yield: 12 meatballs
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Ingredients:
FOR THE MEATBALLS:
- 1 lb. ground beef
- 2 green onions, chopped
- 1/3 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 small egg
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
FOR THE GLAZE:
- 3/4 cup pineapple juice
- 1/4 cup coconut aminos
- 2 tsp. arrowroot flour
- 1 clove garlic, minced
- 1/4 tsp. crushed red pepper
- 1/4 tsp. ground ginger
- 1 Tbsp. raw honey
- 1 tsp. sesame oil
OPTIONAL GARNISH:
- 2 green onion, chopped
Equipment:
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Large mixing bowl
- Large muffin tin
- Whisk
- Small saucepan
- Stirring spoon
Directions:
1. Preheat the oven to 375F. To make the meatballs, combine all ingredients in a large mixing bowl and mix using your hands. Shape the mixture into 12 meatballs. Place each meatball in a cup of a muffin tray and bake for 8 minutes. Turn the meatballs over and bake another 8 minutes or until cooked through.
2. To make the glaze, combine the pineapple juice and coconut aminos in a small saucepan. Add the arrowroot powder and whisk to combine. Add the garlic, crushed red pepper, ginger, raw honey and sesame oil and stir until combined. Place the saucepan over medium-high heat and bring to a boil. Reduce to a medium-low and allow to simmer until the sauce thickens, stirring constantly.
3. Add the meatballs to the pan and coat with the sauce. Serve with cauli-rice or cauli-fried rice. Garnish with chopped green onion (optional).
FOR THE MEATBALLS:
- 1 lb. ground beef
- 2 green onions, chopped
- 1/3 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 small egg
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
FOR THE GLAZE:
- 3/4 cup pineapple juice
- 1/4 cup coconut aminos
- 2 tsp. arrowroot flour
- 1 clove garlic, minced
- 1/4 tsp. crushed red pepper
- 1/4 tsp. ground ginger
- 1 Tbsp. raw honey
- 1 tsp. sesame oil
OPTIONAL GARNISH:
- 2 green onion, chopped
Equipment:
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Large mixing bowl
- Large muffin tin
- Whisk
- Small saucepan
- Stirring spoon
Directions:
1. Preheat the oven to 375F. To make the meatballs, combine all ingredients in a large mixing bowl and mix using your hands. Shape the mixture into 12 meatballs. Place each meatball in a cup of a muffin tray and bake for 8 minutes. Turn the meatballs over and bake another 8 minutes or until cooked through.
2. To make the glaze, combine the pineapple juice and coconut aminos in a small saucepan. Add the arrowroot powder and whisk to combine. Add the garlic, crushed red pepper, ginger, raw honey and sesame oil and stir until combined. Place the saucepan over medium-high heat and bring to a boil. Reduce to a medium-low and allow to simmer until the sauce thickens, stirring constantly.
3. Add the meatballs to the pan and coat with the sauce. Serve with cauli-rice or cauli-fried rice. Garnish with chopped green onion (optional).
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