Asian Meatballs

Fly Feet Running - 21 Day Challenge Recipe

Ingredients - makes 36

8 medium fresh shiitake mushrooms, minced
1 medium shallot, minced
¾ cup minced sweet potato
2 T minced cilantro
2 pounds ground beef
1 ½ T Fish Sauce
2 T tomato paste
Kosher salt
Freshly-ground black pepper
2 T coconut oil


  1. Line a baking sheet with foil, and preheat the oven to 375°
  2. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl
  3. Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper
  4. Thoroughly combine the ingredients but don’t overwork the meat
  5. Melt the coconut oil, and brush it on a foil-lined baking sheet
  6. Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet
  7. Each meatball should be about 11⁄2 inches in diameter
  8. Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking
  9. Plate and serve immediately, or store in an airtight container in the fridge for up to three days