Sticky Asian Meatballs (Low Carb | Dairy-Free | Paleo)

Sticky Asian Meatballs (Low Carb | Dairy-Free | Paleo)

These low carb Asian meatballs are baked then coated in a delicious, sticky sauce. They are fast and easy-to make, as well as gluten-free, dairy-free and whole30 and paleo.

Simple, Easy and Damn Good…

When it comes to cooking, it’s all about reaching the maximum flavor with the simplest ingredients…and the easiest process. I found these meatballs exceeded my expectations and came together perfectly! Plus, they’re:

  • low carb
  • gluten-free
  • dairy-free
  • whole30
  • paleo
  • keto-friendly

Baked To Perfection…

Whilst some meatball recipes, require you to stand over a skillet and try to cook meatballs perfectly without burning the outsides, but cooking all the way through. You will be happy to know, this is not one of them. Baking the meatballs means you can just pop them in the oven and chill out while they are baking nicely away. And by “chill out”, I mean relax and make the sauce, and whatever other sides you are serving them with.

These little beauties can be served as an appetizer, snack or part of a meal. If you’re wondering what to serve them with, then may I suggest: 3-ingredient Garlic Cauliflower Rice, Asian Slaw, Zucchini Noodles or some Stir-fried Veggies.

Same, but different…

Asian cooking is pretty simple, and requires a lot of the same ingredients. For this recipe, you will need:

Beef – I like to use ground beef that is 85/15 or 90/10. Alternatively, you can use ground pork, ground turkey or ground chicken.

Coconut Aminos – I make Asian food (a lot!) and love coconut aminos. It is essentially soy sauce, but with less carbs. It has 0.3g net carbs per teaspoon.

Ginger & Garlic – These ingredients are essential in Asian cooking. Whilst cooking with fresh ginger and garlic, it is still good with garlic powder and ground ginger instead (it just won’t be as flavorful). Side note: Ginger can be frozen for up to 3 months. So if you buy it fresh, and feel you might end throwing a part of it away, peel it then freeze it for whenever you desire.

Sesame Oil – Whenever I cook Asian food, I either use coconut oil or sesame oil. It’s rich and ever-so flavorful.

Worcestershire Sauce – I add this sauce to homemade meatballs and burgers all the time. It almost acts like a binder, whilst enhancing the flavor.

Sesame Seeds – Lightly toast some sesame seeds in a small, dry, non-stick frying pan. Toast an extra tablespoon, set aside and sprinkle on top of the sticky meatballs, before serving.

Chicken Stock – This helps thin the sauce out slightly, if you want it thinner, and a tablespoon at a time.

Rice Vinegar – With the word “rice” in it’s name, you would think it would be a big no-no in the keto world. But, it actually has 0g carbs in it.

Xanthan Gum – This thickens the sauce and helps make it sticky.

Optional Extras…

Red Chili Pepper – If I wasn’t catering for my kids (all the time!), I would add 1/2 tsp red chili pepper flakes to the meatball mixture. This will give the meatballs that extra little kick.

Green Onion or Cilantro – Sprinkle a little on top for that pop of color and flavor.

More Recipes You Might Like…

Thai Tuna Burgers with Asian Slaw

Teriyaki Salmon Bowl with Cauliflower Rice

Quick & Easy Thai Green Curry

Chicken Parmesan Meatball Skillet

Sticky Asian Meatballs (Low Carb | Keto | Dairy-Free)

These low carb Asian meatballs are baked then coated in a delicious, sticky sauce. They are fast and easy-to make, as well as gluten-free, dairy-free and whole30 and paleo.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian
Keyword: asian, keto, low carb, meatballs, sticky
Servings: 6
Calories: 138kcal
Author: Anna – everydayketorecipes

Ingredients

Meatballs:

  • 1 lb ground beef
  • 2 tbsp sesame seeds lightly toasted
  • 1 tbsp coconut aminos
  • 1 tbsp Worcestershire sauce
  • 1 tsp ginger grated
  • 1 tsp garlic minced
  • 1 tsp sesame oil

Sauce:

  • 3 tbsp coconut aminos
  • 2 tbsp chicken stock
  • 2 tsp rice vinegar
  • 1 tsp fish sauce
  • 1 tsp ginger
  • 1 tsp garlic minced
  • 1/4 tsp xanthan gum

Instructions

  • Preheat oven to 400ºF and line a baking sheet.
  • In a mixing bowl, combine all the meatballs ingredients together. Using your hands, form this meat mixture into roughly 16-18 meatballs. Place them on the lined tray, and bake for 20 minutes, until cooked through (turning over half way through).
  • Add all the sauce ingredients into a saucepan and bring to boil. Reduce the heat and simmer for a couple of minutes Bring to a boil, then reduce the heat and simmer for 4-5 minutes, until it thickens slightly. Turn the heat off, and whisk in the xanthin gum, until it thickens more.
  • Take the meatballs out the oven, and toss them in the sauce.
  • Serve & Enjoy!

Nutrition Facts:
Servings: 6 (roughly 3 per serving)
Calories: 138
Fat:  6.2g
Carbohydrate:  3.4g
Fiber:  0.5g
Net Carbs: 2.9g
Protein: 15.8g 

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 



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