Bored of the same old week night rotation?! Try these Paleo Keto Thai Meatballs to shake things up!
It’s that time of year! We are scouring the internet for clean “reset” recipes, tossing out (or eating) the last of our holiday treats, and we are 100000% committed to a fresh start in the new year. It seems like only a few years ago, it felt like finding resources that fit your personal dietary needs was HARD work; like you just couldn’t find what you needed. And now, we are so fortunate! Whether you are seeking paleo, keto, low-carb, low FODMAP, or AIP recipes, you are covered.
Enter Diane Sanfilippo’s new book, KETO QUICKSTART! She has got you covered in big ways with her whole food based keto recipes, and tons of info pages to help you get to a place where you can fully embrace the ketogenic lifestyle. She discusses keto for women, the concept of using fat for fuel, her own transition from paleo to keto, and all the answers to your whys if you are a beginner.
This recipe for Paleo Thai Meatballs caught my eye right away when I saw it in her book. As you know with my recipes for Egg Roll Meatballs, Bagel Meatballs with Cream Cheese Gravy, and Caramelized Onion Buffalo Meatballs, I am a huge meatball fan inside and out. So grab this recipe below, head on over to grab a copy of Keto Quickstart HERE, and start your year off right – packed with a plan, delicious recipes, and education galore.Print
Paleo Keto Thai Meatballs
2 tablespoons coconut aminos
1 tablespoon red curry paste
2 to 3 dashes of fish sauce
Grated zest of 1 lime
1/4 cup finely chopped fresh cilantro leaves
1/4 cup minced green onions (about 1 green onion)
1 teaspoon grated or minced garlic (about 2 cloves)
1 teaspoon sea salt
1/4 teaspoon ginger powder
1 pound ground pork (see Tips)
1 pound ground chicken or turkey, preferably dark meat for the best flavor (see Tips)
FOR GARNISH (OPTIONAL)
- Chopped fresh cilantro leaves
- Sesame seeds
- Sliced green onions
- Preheat the oven to 375°F.
- In a small mixing bowl, combine the coconut aminos, red curry paste, fish sauce, lime zest, cilantro, green onions, garlic, salt, and ginger powder. Stir to mix well.
- In a large mixing bowl, combine the chicken and pork and mix well with your hands. Add the marinade and use your hands to mix it with the meat until well combined. Form the meat mixture into twenty-four meatballs (about 1 1/3ounces each) and place on a rimmed baking sheet.
- Bake for 20 minutes, or until cooked through.
- Remove the meatballs from the oven and garnish with cilantro, sesame seeds, and green onions, if desired. Serve with cauliflower rice.
If you use Big Tree brand coconut aminos, use less salt.
You can also use 2 pounds of one type of ground meat if you prefer. In that case, I recommend using ground pork for the best flavor.