Asian-style-ish? Meatballs

These were…almost successful?

I don’t know, I feel obligated to post them, since they’re a recipe that I sort of made up by myself (if combining 5 different meatball recipes I found online counts), but they were just okay when we ate them hot with the sauce I concocted. HOWEVER, the next day when I ate them cold with no sauce they were much better. 

I guess I’m just posting this as a reference for myself. I really do want to try these again, but with sweet potato instead of carrot (the carrot doesn’t cook quickly enough inside the meatball, even when diced very finely), and with a completely different sauce. 

You, my loyal 5 readers a day, are welcome to try and adapt these into something awesome yourselves! Although I guess the smart thing to do would be to avoid them, since I’ve spent 2 paragraphs talking up all their flaws… Anyways, on to the recipe.


Asian-style-ish? Meatballs (A Work in Progress)

(Makes about 24 small meatballs)


1 lb ground beef

1/2 a large carrot, diced (or sweet potato, if you’re aiming to improve upon these)

1/4 red onion, diced

1 tbsp tomato paste

1 egg

2 tbsp coconut flour (I don’t know if this was necessary, I was just afraid that they wouldn’t bind, which wasn’t a problem. The egg may have been sufficient)

Garlic salt (Or dice 2 cloves of garlic and throw them in with normal salt, I was just having a lazy night)

Cayenne pepper (1/4 tsp – 2 tsp, depending on your spicy preferences)

1 tbsp honey

2 tbsp coconut oil, for greasing pan


Preheat oven to 350º. Melt coconut oil (I just pop mine in a mug in the microwave for about 15 seconds) and grease pan well. In a large mixing bowl, combine all ingredients (with your hands if you’re down to get a little messy). Use your hands to roll about 24 balls that look around the same size. Bake for 20-25 minutes or until meatballs are browned. IMPORTANT: Flip meatballs halfway through. They will look and taste very weird on the bottom if you don’t let them brown a bit on the other side. I had to brown them in a pan to get rid of this, after which they were fine.

Also a warning, if you use a fattier ground beef it will look like your meatballs are melting in the oven. Do not be alarmed. (I actually googled ‘Why do my meatballs look like they are melting?’ Apparently nobody else has had this problem before?!) It looks kind of gross but you just kind of have to…scrape off the fat when they come out. Or use a less fatty ground beef and avoid this problem altogether.

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And there you have it! I served mine over a really simple bok choy sauteed with a ton of garlic, which was mine and B’s favorite part of the meal. Can’t go wrong with bok choy. I’m not even going to talk about the sauce though. Would not recommend.

In conclusion: This recipe totally has the potential to be something awesome. Someone try it with sweet potato and get back to me!