Hi friends!
You’re probably wondering why I came up with a recipe for Whole 30 meatballs or if I’m doing the diet…Truth is that I originally came up with these Whole 30 compliant meatballs because I was planning to do Whole 30 in January but the more I broke down the diet, the more I realized that although Whole 30, in my opinion, is a “good diet”. It’s still a diet. Personally, I’ve worked really hard on my relationship with food and to avoid the restrict/binge cycle because whenever I try to restrict myself from a particular food, I just want it 100x more. So for now, I like to eat intuitively and really only avoid foods that make me feel like sh*t or ones that I’m intolerant to.
Again, I think Whole 30 is great if used as an elimination diet for the someone who wants to learn more about their body and what may or may not be agreeing with them. The more I thought about it, the more I didn’t really agree with having to give up whole food groups in order to eat more of other food groups AND to be honest, I probably would never touch a sweet potato, avocado or eggs in my life again (likely would be my staples) because I get sick of food WAY too easily. Plus to me, the diet isn’t really sustainable or a way I could continue to eat after the 30 days are up so it just didn’t make economical sense to spend an extra $5 for compliant bacon or meats etc.
So ANYWAYS that’s my long way of saying that these meatballs are DELICIOUS. They contain no fillers, have yummy asian flavours and have all Whole 30 compliant ingredients but always make sure to read labels because that pesky sugar is in everything…literally. Reading various brand labels is very important! I personally love Vietnamese flavours, all the herbs add so much flavour without the added salt or sugar some recipes use.
I hope you try these Whole 30 Lemongrass meatballs out and let me know what you think! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Notes
Alternatively to pan frying, you can bake the meatballs at 400F until cooked through. However, they won't get nice and dark on the outside.
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 1 heaping tbsp ground ginger powder
- 3/4 cup finely minced onion
- 2 large cloves, chopped
- 3 tbsp fresh chopped lemongrass stalks
- 2 tbsp fish sauce
- 3 tbsp coconut aminos
- 4 tbsp Frank's buffalo sauce
- 1/2 cup chopped cilantro
- 1 egg
For frying:
- Avocado oil (use 1 tbsp at a time - as needed)
Instructions
- Mix all ingredients well in a large bowl. Refrigerate for 2 hours or overnight (flavour deepens overnight).
- Form into meatball sized balls (about 1 heaping tbsp mixture per ball).
- Heat frying pan to medium high heat. Add about 1 tbsp avocado to the pan and cook the meatballs. You will need to do multiple rounds.
- Serve warm or allow to cool before refrigerating or freezing.
