Paleo Meatballs, Asian-Style |

Asian-Style Meatballs (Gluten-Free)

Asian Paleo Meatballs are reminiscent of pork dumpling filling.
Paleo Meatballs, Asian-Style |
These Asian Paleo Meatballs are super easy, have just five ingredients and are Whole30-friendly.

Feel free to dress these up with your favorite dipping sauce or serve alongside a salad—like my Green Papaya Salad—for a complete meal.

To feed a really hungry crowd or for leftovers throughout the week, double or triple the batch.

Asian Paleo Meatballs |

Asian Paleo Meatballs

Course: Main Course
Cuisine: Asian, Gluten-Free, Paleo, Whole30
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 323 kcal
Author: Steph Gaudreau

Make these Asian Paleo Meatballs, bursting with flavors of sesame, green onions and ginger! These are grain-free and Whole30 friendly.



  • 1 lb ground pork
  • 2 green onions very thinly sliced (dark green tops excluded)
  • 2 tsp coconut aminos
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • 1/2 tsp fresh grated ginger
  • Sea salt to taste


  1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

  2. Combine the pork, green onions, coconut aminos, sesame oil, ginger, and fish sauce in a medium bowl. Mix until everything is combined but not over-mixed because that will make the meat tough.
  3. Rolls the meat into balls. I used roughly a heaping tablespoon of meat per ball. Before cooking all the meat, I like to heat a tiny amount and check for flavor. If it needs more salt, add sea salt to suit your tastes before you go on.
  4. Arrange the meatballs on the baking sheet.
  5. Bake for 15-20 minutes or until completely cooked through. Serve with your favorite dipping sauce!

Nutrition Facts
Asian Paleo Meatballs
Amount Per Serving
Calories 323 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g45%
Cholesterol 81mg27%
Sodium 238mg10%
Potassium 342mg10%
Carbohydrates 1g0%
Protein 19g38%
Vitamin A 60IU1%
Vitamin C 1.9mg2%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Asian Paleo Meatballs Recipe for later!

Paleo Meatballs, Asian-Style |

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27 Responses

      1. It’s technically 454 grams but abroad, you’ll find meat in 500 gram (or 1000 gram) packages. 500 grams is close enough.

  1. I assume this recipe is for 1 pound of meat, so 450-500 grams, not 1 kilo?
    Slip ups happen, just pointing it out so people don’t end up with meatballs that are either very bland, or way to salty.

    I love that this is based on pantry staples instead of fresh exotic herbs, will definately try this.

  2. I’m totally over pork after reading a disturbing articles about how badly those little piggies are mistreated. And they mainly consume grains, seeds, and oils. Ew! My Favorite meatball to make is either chicken or turkey! Meatballs are my go to when rushed to prepare dinner (then leftovers for lunch!).

    1. We have a great pastured pork ranch here in SD County that is going to be shipping to a wider audience soon. Chicken is a great alternative in this recipe!

  3. Amazing recipe! Tried it tonight. I added some garlic powder to it and followed the rest of the recipe. Put it on top of some greens and it was so good. So easy! I finished these in less than 30 minutes! My 11 year-old loves it! Thanks for sharing the recipe! xoxo

  4. These are so delicious! We had several as part of dinner, then I finished off the leftovers for breakfast the next few days. I’m really looking forward to fitting these into my meal plan again soon. Thank you for sharing.

    1. Fermented coconut sap. There is really no other exact gluten- and soy-free alternative. You can use a dash or two of fish sauce instead.

  5. You have grated ginger in the recipe but in the instructions you don’t use it. I assumed it was rolled into the meatball anyways.
    As a substitute for coconut aminos I used a dash of low sodium soy sauce.
    Thanks for ther recipe!

    1. That’s a mistake. I’ll go add it in.

      In Paleo, we don’t use soy though if you can tolerate it, that’s a decent substitute 😉

  6. Just curious…what are the 1-2 TBSP coconut OIL used for in the recipe? The meatballs in the picture look like you might have fried them on the stove before putting them in the oven, so I’m guessing that’s what you used the oil for, but there’s no mention of that in the instructions. They’re in the oven now- can’t wait to see how yummy they turn out! 🙂

    1. Hey Grace…yeah originally (long ago) the recipe called for frying them first. I deleted the coconut oil. Thanks for looking out!

  7. I’ve now made these delicious meatballs twice! The second time i made them I decided to double the recipe because the first time I made them just wasn’t enough ! I added about 1-2 teaspoons of Nom Nom Paleo’s magic mushroom powder, too! Yum! These are SO DELICIOUS! You must make tonight! P.S. This is probably one of my husband’s favorite new recipes now too!

  8. New to you site, the recipes look awesome! However I’m noticing on all of the nutritional info. the serving sizes are not defined making them kind of hard to use if you are following a diet. Is there a default weight or amount that is supposed to be assumed across the board on all recipes for serving size?

    1. I can’t define a serving size here because everyone makes meatballs into different sizes. No matter what size balls you make, split them into 4 piles and that would be your serving size if that makes sense. Even if I did make a precise serving size, you’d have to take user error into account so it’s never an accurate guarantee. Also, on a recipe like this, the main weight is coming from the meat which you know is 16 ounces so divide by 4 and there’s roughly your serving size.

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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