Dumpling Meatballs
Recipe type: meatballs, Asian, Chinese, paleo, whole30
Cuisine: recipe adapted from: Nom Nom Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
These meatballs taste like the insides of Chinese dumplings! And there's a bunch of healing ingredients in them!
  • ¼ oz dried shiitake mushrooms, rehydrated in water for about 30 mins, then stems discarded and caps finely chopped
  • ½ lb cleaned raw shrimp, finely chopped
  • 1 lb ground pork
  • 3 scallions, thinly sliced
  • 1-1/2 Tbs chopped fresh cilantro leaves
  • 1 Tbs coconut aminos (or substitute liquid aminos or soy sauce)
  • sea salt and black pepper, to taste
  • 1 tsp fish sauce
  • ¼ tsp toasted sesame oil
  • 1 tsp lemon grass paste (I used a lemongrass paste with chili sauce, so option here to mix in some spicy hot sauce or chili peppers)
  1. Preheat your oven to 400°F.
  2. Line a large baking tray with parchment paper.
  3. Mix all ingredients in a large bowl, and smush it all up with your hands.
  4. Form the mixture into largish balls (I made 15 balls).
  5. Place the balls onto the lined baking tray and bake until cooked through, about 15 minutes.
  6. Eat with pasta or on top of salad, or my favorite way -- on top of a big bowl of steamed fresh greens.
  7. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/dumpling-meatballs/