Asian Meatballs and Vegetables
Homemade one pan 30-minute Asian Meatballs and Vegetable meal that is Paleo AND easy to make. Great for families on the go.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 lb ground beef
- 1 lb fresh green beans
- 2 bok choy sliced
- 2 scallions diced
- 1/2 onion sliced
- 1/3 cup coconut aminos
- 2 TBSP sesame seeds
- 2 TBSP fresh grated ginger
- 1/2 TSP salt divided
- 1/2 TSP pepper divided
Preheat oven to 425.
Line an edged baking sheet with tin foil or parchment paper and place an oven-safe wire rack on top. In a large bowl place green beans, sliced bok choy, sliced onions, coconut aminos, ginger, and 1/4 teaspoon both salt and pepper. Mix.
Place vegetables on prepared pan around the edge while leaving the middle open for the meatballs.
In the same bowl whisk the egg into extra coconut aminos and ginger. Add sesame seeds, sliced scallions, and 1/4 teaspoon both salt and pepper. Mix until everything is evenly combined.
Roll meat into small 1-2 inch balls and place in the middle of your prepared pan.
Cook for 25-30 minutes or until your meatballs are cooked through.
- scallions can be replaced with green onions or leeks
- green beans are not Paleo read more here about legumes here
- green beans can be substituted with zucchini, any type of squash, or brussel sprouts for 100% compliant Paleo dish
- eat with a side of riced cauliflower or shredded carrots
Serving: 1cup | Calories: 431kcal | Carbohydrates: 24g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 1100mg | Potassium: 1661mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19610IU | Vitamin C: 205mg | Calcium: 555mg | Iron: 7.5mg