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Paleo Bangkok Meatballs

Paleo Asian Meatballs

I am thrilled to share one of my favorite recipes from my new cookbook, The Paleo Foodie with the Food Renegades! Like most of the recipes in the book, these meatballs are gourmet, yet simple to make. They can be served as part of a weeknight dinner, or you can impress your dinner guests with a fun twist on the traditional meatball appetizer. I like to make these weekly and keep them in the fridge for a quick and flavorful Paleo-friendly protein snack.

Thai flavors are some of my favorite. They are unique, vibrant and refreshing. Typical Thai dishes combine the 4 flavors of salty, sweet, sour and spicy. For the spicy aspect, this recipe calls for Thai chili peppers. They are sometimes hard to come by. If you can’t find some, serrano peppers make a good substitute.

These Paleo Bangkok Meatballs also employ a shallow-frying method in a wok. If you don’t have a wok, place 1⁄4 cup of coconut oil in a skillet. Keep turning your meatballs until they are browned on all sides.

Paleo Bangkok Meatballs

The Players

The How-To

  1. Place scallions, ginger, lemongrass, fish sauce, lime juice, basil leaves and chili peppers in a food processor until the mixture forms a paste.
  2. Add it to the meat and combine, but do not over mix.
  3. Whisk the honey into the eggs. Add the egg and honey mixture to the meat. Add salt and pepper.
  4. Sprinkle the mixture with arrowroot; fold it in until it disappears.
  5. Using a tablespoon, scoop up some of the meatball mixture and shape it into a ball.
  6. Heat a wok over medium heat. Add enough coconut oil to cover half of the meatballs. Drop the meatballs into the wok to fry.
  7. Using a spoon, turn the meatballs to fry the other side. Cook until the meatballs are browned on all sides, about 10 minutes. The meatballs will have to be cooked in batches.
  8. Move to a plate lined with paper towels to drain.


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Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbook, The Paleo Slow Cooker. In an effort to achieve optimal health and wellness, she discovered the Paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Arsy is also a home cook, that deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.

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12 Responses to Paleo Bangkok Meatballs
  1. Helena Wald
    February 24, 2014 | 10:48 pm

    My mouth is watering reading this recipe! I do have one question: What do you think would be the best use for the leftover coconut oil?

    • Arsy
      February 25, 2014 | 2:25 pm

      That is a great question, Helena. Unfortunately, the coconut oil gets quite dirty with this recipe. I have usually tossed it after making a couple of rounds of these. You can always try straining it and then using it to saute or fry, just about anything. Hope that helps!

  2. Terra
    February 25, 2014 | 11:23 am

    These look delicious… I can’t wait to try them! Do you have any suggestions for Paleo side dishes that pair well with these?

    • Arsy
      March 9, 2014 | 11:27 pm

      Hi Terra! I think a side of stir-fry vegetables (broccoli, peppers, onions) sauteed with some coconut oil or sesame oil and drizzled with a little bit of coconut aminos would be great.

      I also saw this bok choy recipe the other day and I thought it would pair well. For a strict Paleo version, substitute the soy sauce for coconut aminos. I use rice vinegar from time to time, but if you don’t include it in your diet, you can substitute a different vinegar, like coconut vinegar

  3. Evelyn Koftinoff
    February 25, 2014 | 11:30 am

    This recipe sounds delicious, I will be making it. But is arrowroot not a grain? And what does it do in the recipe.
    Love your website. I have been eating paleo for 8 months now and could never go back to my old way of eating. Thanks

    • Arsy
      March 9, 2014 | 11:32 pm

      Hi Evelyn! That is a great question. Arrowroot is actually a starch made from the root of some tropical plants. It is not a grain. It is used as a binder in this recipe, as the mixture is really sticky and needs a little extra binding. Glad to hear that the Paleo diet is working so well for you!

  4. Laurie
    February 25, 2014 | 10:13 pm

    What is the advantage of frying them vs. baking them?

  5. Cara
    March 1, 2014 | 9:54 am

    Yes! I was looking for a good meatball recipe for an even I’m attending next weekend (we need “finger foods”). I will definitely try these out :)

    • Arsy
      March 9, 2014 | 11:35 pm

      Great! Hope you enjoyed the recipe!

  6. Lindsay
    March 2, 2014 | 8:40 am

    Paleo meatballs? Trying this now. :) Thanks for the recipe!

    • Arsy
      March 9, 2014 | 11:36 pm

      Nice! Hope you liked the recipe!

  7. Arsy
    March 9, 2014 | 11:35 pm

    In my experience when meatballs are fried, they get more crunchy, while staying juicy and tender. With that said, frying is much messier, so I think their is an advantage to baking too. You can do either method for these meatballs.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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