These Vietnamese Meatballs are Paleo and Keto friendly!
My latest recipe, Paleo Vietnamese Meatballs, was inspired by a box of grass-fed, grass-finished beef I received recently. If you have high-quality ground beef and want a recipe that highlights its flavor, this is an excellent choice. You can use any ground beef, but the extra quality really shines through in this dish.
I seem to be on an Asian-flavor kick—my recent Asian Style Boneless Beef Short Ribs post comes to mind—because I love garlic, chile, and ginger. Add fresh cilantro and scallions and I’m hooked. These meatballs combine those classic flavors into a quick, satisfying main course.
The prep is simple: use a food processor for the aromatics, then combine them with the beef, coconut aminos (or tamari) and fish sauce. I prefer to mix the meat by hand, gently folding ingredients together without overworking the meat so the texture stays tender.
A 1.5-tablespoon cookie scoop is one of my most-used tools for this recipe—24 evenly sized meatballs come together quickly with it. Arrange them on a covered sheet pan while you heat a skillet with oil to fry.
These meatballs are small, so they cook fast—about 3–4 minutes per side depending on pan temperature. Cook in batches if needed so the pan doesn’t crowd and the meat browns evenly.
The kitchen fills with an irresistible aroma as they cook. I like to make a simple glaze of coconut aminos (or tamari), a touch of honey and a splash of fish sauce to toss with the hot meatballs. If you follow a ketogenic diet, omit the honey or use it sparingly; a little goes a long way and the meatballs are flavorful without it.
My kids enjoy white rice, so the extra sauce was perfect for them. For a paleo or low-carb option, serve these meatballs over cauliflower rice. You can buy frozen cauliflower rice for convenience or make your own for a fresher texture.
Inspired by and adapted from Pickled Plum’s Beef Vietnamese Meatballs recipe.
Vietnamese Meatballs
5 from 2 reviews
Vietnamese-style meatballs that are grain-free, gluten-free, egg-free, paleo and keto-friendly.
- Author: Lea Valle
- Prep Time: 10
- Cook Time: 16
- Total Time: 26 minutes
- Yield: 24 meatballs
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
- 1 pound ground beef (ideally, grass-fed & grass-finished)
- 1/2 cup red onion, finely diced
- 3 scallions, sliced thin (reserve 1/3 for garnish)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh ginger, finely minced
- 1/2 hot chile, seeded and minced (about 1 tablespoon)
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos or tamari (gluten-free soy sauce)
- 1/2 teaspoon salt (omit if using tamari)
- 1/4 teaspoon black pepper
- 1–2 tablespoons fat for frying (coconut oil, ghee, lard, tallow, avocado oil)
Optional Glaze:
- 2 tablespoons coconut aminos or tamari
- 2 tablespoons raw honey (omit for strict keto)
- 1 teaspoon fish sauce
For a dipping sauce, add a tablespoon of water to the glaze if desired.
Instructions
- Combine all ingredients except the oil and reserved scallions in a medium bowl and mix until evenly combined. Use a spoon or clean hands, being careful not to overmix.
- Form into 24 meatballs, about 1.5 tablespoons each. A 1.5-tablespoon cookie scoop works well.
- Heat a large frying pan over medium heat and add the oil. Once hot, add half the meatballs and cook 3–4 minutes per side, reducing heat if they brown too quickly. Remove and cover, then cook the remaining batch.
- Mix the glaze ingredients while the meatballs cook. Toss hot meatballs in glaze if using.
- Garnish with sliced scallions and serve warm.
Notes
You can double the glaze if you like more sauce. For low-carb or keto diets, skip the glaze—the meatballs are flavorful on their own. Serve over cauliflower rice for a low-carb meal.
