Pot Sticker Meatballs are *the* solution for making a grain-free alternative to the traditional recipe.
I’m part Chinese and while I don’t always care for traditional Chinese fare (a girl can handle only so many fish cheeks and soups filled with obscure fungi), I do enjoy a good dumpling.
So when thinking about how to make those dumplings Paleo and affordable, both on the wallet and on time, it seemed like a no-brainer to just cook everything but the noodle and call it a meatball. Turns out, this is a wildly popular adaptation that grain-free folks really appreciate.
Here’s why I think you’ll like this recipe.
Unlike many other recipes under the same title, mine leverages the classic technique of chopping prawns into pork. The texture of the meatball resembles the texture of the filling for a traditional pot sticker. This makes it juicy and with a light mouthfeel instead of a dry or dense meatball.
The recipe also calls for water chestnuts, so if that’s an ingredient you’re not too familiar with, you’ll have the chance to work with something new and expand your veggie knowledge bank! The water chestnuts contribute to the texture and juiciness you’ll love about this version of pot sticker meatballs, so I hope you’ll find ways to use the ingredient in other dishes you make.
Also, for this post I’ve only included instructions for baking the meatballs. However, I actually prefer to grill them. If you’d like to go that route, here are those instructions:
- Use a skewer to organize the pot sticker meatballs and better control them while on the grill. Arrange three or four meatballs in a line on a baking sheet and poke the skewer straight through the center of the row.
- Repeat until all are skewered
- Use a metal spatula to help lift and transfer the meatballs to the grill, gently slide them off the spatula. The pork mixture is fairly fragile so the spatula is very helpful.
- Grill at high temperature (I do around 500°F) for 15 to 18 minutes or until the pork is no longer pink. Be sure to rotate the skewers two or three times while grilling for even cooking.
Let everyone know how it went!
Did you end up grilling the meatballs or baking them? What did you serve them with? (If you’d like a recommendation, my Chinese-Style Broccolini pairs really well) Do you have a good sauce recipe that went great with them? Share your ideas below!
This recipe can also be found in The Frugal Paleo Cookbook (page 127) alongside 125+ recipes that have you save money, time, and your sanity while tacking a Paleo template to your diet and lifestyle.
- 8 oz shrimp peeled, deveined (31 to 40 per pound size)
- 12 oz ground pork
- ½ cup canned water chestnuts finely diced
- ¼ cup green onions thinly sliced
- 2 cloves garlic
- ½ inch ginger root peeled, finely diced
- 3 tbsp coconut aminos
- Preheat oven to 400°F
- Chop the peeled and deveined shrimp into small pieces.
- Combine all ingredients by hand and shape into balls. I like to use a 1/4 cup measuring cup as a scoop so they are all evenly sized. I find that it makes the ideal sized meatball too… Not too big, not too small.
- Roll out meatballs and place on a baking sheet lined with parchment paper or silicone mat. The mixture will appear loose; it's intentional.
- Bake in preheated oven for 23 to 26 minutes or until the center is no longer pink.