Gluten Free Asian Meatball recipe

Originally posted June 1, 2015

These meatballs are very similar to the filing of a dumpling or wonton without the wrapper. My family really enjoys them. They are gluten-free and dairy-free and can easily be made paleo. I recently brought these Asian chicken meatballs over sesame noodles (recipe below) to a party. It was a big hit!

For a paleo version, serve them over zucchini noodles and check the ingredient list; there are a few adjustments. I added some sweet chili sauce to the ones above.

Gluten-Free Asian Meatballs

Yield: 12 – 14 meatballs

• 1 pound ground chicken thigh or breast (you can also use ground pork or turkey)
• 1 egg (for egg-free, use a chia or flax egg substitution)
• 1 tablespoon gluten-free soy sauce (or coconut aminos for soy-free/paleo)
• 2 teaspoons toasted sesame oil
• 1 teaspoon sherry
• 2 minced garlic cloves
• 2 teaspoons fresh minced ginger
• 2 – 3 scallions minced (white and some green)
• ¼ teaspoon sea or kosher salt
• ⅛ teaspoon ground white pepper

Optional: ¼ cup minced water chestnuts

Garnish: 2 tablespoons chopped fresh cilantro and 2 teaspoons sesame seeds

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1. Preheat the oven to 375°F. Prepare a baking sheet with a silicone mat or parchment paper.
2. Combine all ingredients except garnish in a medium bowl; add chopped water chestnuts if using. Mix until well combined then mix briskly for 30 seconds to help the meatballs to stick together.
3. Roll meatballs that are about 1 ½” in diameter, about the size of a golf ball.
4. Place on prepared baking sheet.
5. Bake for about 20 minutes or until golden brown and no longer pink inside and/or the internal temperature is at least 165°F.
6. Garnish with chopped cilantro and sesame seeds.

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Sesame Rice Noodles

This is the easy part! Simply follow the directions on the package which involves boiling for a short time then rinsing. For the above amount of meatballs, I used about 1/2 of a package.

I use rice sticks for this dish but any gluten-free pasta will work.

Allow the noodles to rest a little or make sure they are drained well so they aren’t watery. Put them in a bowl and toss with (approximately for every cup of noodles) 1 teaspoon sesame oil, 1 chopped scallion (white and a little green), 1 teaspoon sesame seeds, and some chopped cilantro.

Once the meatballs are cooked, serve them on top of the noodles and drizzle a little more sesame oil, gluten-free soy sauce, and a touch of honey or maple syrup. Garnish with sesame seeds.