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Game Day Asian Meatballs

Fly Feet Asian Meatballs

One of our favorite "challenge approved" recipes came from the first Fly Feet Challenge we ever did.  They are legendary ... Asian Meatballs.  So delish.  Zero regret.  Game Day Approved!


8 medium fresh shiitake mushrooms, minced

1 medium shallot, minced

3⁄4 cup minced sweet potato 2 T minced cilantro

2 pounds ground beef

1 1⁄2 T Fish Sauce

2 T tomato paste

Kosher salt

Freshly-ground black pepper 2 T coconut oil 



Line a baking sheet with foil, and preheat the oven to 375°

In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl

Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper

Thoroughly combine the ingredients but don’t overwork the meat

Melt the coconut oil, and brush it on a foil-lined baking sheet

Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet

Each meatball should be about 11⁄2 inches in diameter

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 fridge for up to three days