This recipe is not strictly paleo because I use a few non-paleo ingredients. But it’s still low-carb and pretty darn delicious. While I avoid non-paleo ingredients 80 to 90 percent of the time, I occasionally do use them. I like to serve the meatballs with leaves of tender butter lettuce. Wrap the meatball in the lettuce and dip it in the tasty sauce.
Asian Pork Meatball Lettuce Wraps with Spicy Dipping Sauce
For the meatballs:
- 2 pounds ground pastured pork
- 3/4 cup almond flour
- 2 bunches scallions, thinly sliced
- 8 ounces shiitake mushrooms, finely chopped
- 1 1/2 cups finely chopped green cabbage
- 4 garlic cloves, finely minced
- 1 tablespoon grated fresh ginger
- 1/4 cup cilantro, finely chopped
- 2 tablespoons gluten-free soy sauce (or coconut aminos for paleo)
- 1 teaspoon sesame oil (omit for paleo or find cold pressed)
- 1/2 teaspoon chili oil (or 1/2 teaspoon red pepper flakes for paleo)
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- Butter lettuce leaves
For the dipping sauce:
- 1/4 cup gluten-free soy sauce (or coconut aminos for paleo)
- 1/4 cup rice vinegar
- 1 teaspoon garlic chili sauce (or to taste) or 1/2 teaspoon chili oil (or to taste) (for paleo, try red pepper flakes)
- 1 tablespoon Swerve sweetener, 1 packet of stevia, or 1 tablespoon honey (optional – omit if using coconut aminos)
To make the meatballs:
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
- In a large bowl, mix all of the meatball ingredients together (except for lettuce leaves). Use your hands to mix well.
- Roll into medium-sized meatballs and bake for 30 minutes.
- Serve wrapped in lettuce leaves dipped in the sauce.
To make the dipping sauce:
Whisk all ingredients together in a small bowl. Start by adding a little of the garlic chili sauce or chili oil, and then adding more to achieve the desired level of heat.