These Asian Meatballs are a great dish to double. Once you mix it together you can put it in a freezer-safe container and freeze it or you can proceed to form the meatballs and then freeze. I prefer to do it before I make the meatballs as it provides fewer opportunities for air to be sealed into the package and form crystals.
Either way, these are awesome. If you have any teriyaki sauce leftover it would make a nice accompaniment as a dipping sauce.
Serves/ Yield: 4-6
Prep Time: 20 minutes
Cook/ Assembly Time: 5 minutes
Total Time: 45 minutes
- 8 baby portabella mushrooms, minced
- 1 medium shallot, minced
- ¾ cup minced sweet potato
- 2 Tbsp. cilantro, minced
- 2 lbs. ground beef
- 1 tsp. anchovy paste
- 2 Tbsp. tomato paste
- Salt & Freshly-ground black pepper, to taste
- 2 Tbsp. coconut oil
Line a baking sheet with foil, and preheat the oven to 375°F.
Toss the mushrooms, shallot, sweet potato, and cilantro in a large bowl. Incorporate the meat, be careful not to overwork the meat.
Melt the coconut oil, and brush it on the foil-lined baking sheet.
Roll meatballs to about 1½ inches in diameter – it will make around three dozen. Arrange them on the baking sheet. Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Plate and serve immediately, or store in an airtight container in the refrigerator for up to three days.
Options and Notes: Serve over sautéed zoodles or with some roasted sweet potatoes.