If there’s one thing I love more than a delicious recipe, it’s a delicious recipe that my friends made! These Paleo Beef Bulgogi Meatballs are from my friend Ciarra Colacino and are absolutely fabulous!
If there’s one food I can’t get enough of, it’s meatballs. Add a sweet or savory sauce, and I’m yours for life. My friend Ciarra is relaunching her book, The Frugal Paleo Cookbook, and I got to get a sneak peak of just how incredible it all is.
Back in the early days of paleo blogs, Ciarra hosted hers, then called Popular Paleo. She stepped away for a bit to regroup and she’s back! Now her work under her new name, Colacino
Kitchen, is waking up taste buds all over again.
What I love about this recipe is the sticky, savory sauce that pairs with the meatballs, combined with the pork rind binder, which is a perfect way to add flavor. If you aren’t strict paleo, you can toss these over some basmati rice, or as pictured, you can serve them with cauli rice. Ciarra also recommends serving them with Cheater Cucumber Kimchee or Chinese Style Broccolini, both in her book.
Just take a peek inside the book HERE and you’ll likely find at least 50 recipes straight away that are drool worthy. I’ve eyeballed Cheesy Chicken Enchiladas, Stupid Easy Asian Beef, Chicken and Chorizo Stew and Tater Tot Casserole with Sweet Potato Tater Tots and I’ve barely skimmed the surface. Word to the wise, do not dare flip the pages on an empty stomach. You know the drill – like when you go grocery shopping – at least have a snack first or you’ll kick yourself.
You can pre-order HERE and in less than a week you’ll be cooking up a storm. Enjoy! And tell Ciarra I sent you!
Paleo Beef Bulgogi Meatballs
- 1 lb (454 g) ground beef (no leaner than 93%)
- 1 scallion, thinly sliced
- 1 egg
- 1⁄2 tsp sesame oil
- 1⁄4 cup (20 g) ground pork rinds
- 1 tsp (5 g) granulated garlic
- 1⁄2 tsp ground ginger
- 1⁄4 tsp sea salt
- A few grinds of black pepper
- 1⁄2 cup (125 ml) coconut aminos
- 1⁄4 cup (60 ml) apple juice
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (10 g) coconut palm sugar
- 2 tsp (10 ml) sesame oil
- 2 cloves garlic, finely minced
- 2 tsp (8 g) minced fresh ginger
- 11⁄2 tsp (4 g) Korean red pepper flakes
- 1⁄2 tsp ground black pepper
- Heavy pinch of sea salt
- Thinly sliced scallions
- Toasted sesame seeds
- By hand, mix together the ground beef, scallion, egg, sesame oil, pork rinds, granulated garlic, ginger, salt and pepper in alarge bowl. Use a 1⁄4-cup (60 ml) measuring cup to portion out ten equally sized meatballs, rolling by hand and placing on a cookie sheet lined with a silicone baking mat.
- Bake for 25 minutes. While the meatballs bake, prepare the bulgogi glaze.
- Mix together the coconut aminos, apple juice, vinegar, coconut palm sugar, sesame oil, garlic, ginger, red pepper flakes, black pepper and salt with a whisk, then transfer to a small saucepan. Set the temperature to medium-high and reduce until it becomes a syrupyglaze—about 15 to 18 minutes. This will result in about 1⁄4 cup (60 ml) of glaze.
- Set aside until the meatballs are done roasting.
- Remove the meatballs from the oven, and while still warm, transfer them to a large mixing bowl. I like to use a pair of large tongs to transfer them, or chopsticks or even a large spoon. Pretty much anything but a spatula, if we’re really going to drill down on this step. Once transferred, drizzle the warm bulgogi glaze over the meatballs and gently toss to evenly coat. Transfer the meatballs to a serving dish and top with the sliced scallions and sesame seeds. I like to use a rubber scraper to get the last of the glaze drizzled onto the meatballs, then sprinkle the sesame seeds first so they stick and finish with the thinly sliced scallions.
- Serve hot!