Paleo Lemongrass & Kaffir Lime Meatballs


lime-meatballsMy signature dish

This idea came to me as I was experimenting with asian meatballs. Asian is my favorite food and I love playing with the flavours! These meatballs are crazy yummy, just try them. This is a double mixture, but you will need it, trust me.

  • 1kg pork or chicken mince
  • 8 approx kaffir lime leaves
  • 2 stick lemongrass finely diced (white part)
  • 2 T sesame oil
  • 2 T fish sauce
  • 2 eggs
  • 2 T coconut flour
  • 2 tsp garlic powder
  • salt and pepper (at least 1 tsp of each)

Blend lemongrass & lime leaves with the fish sauce and sesame oil, or if you don’t have a blender, finely dice and mix. (Or mortar and pestle) If chopping finely, try bashing the lemongrass first (I use my cocktail muddler) and I roll the Lime leaves before chopping for a finer dice.
Mix all the ingredients together in a large bowl and roll them into balls on some baking paper.  Fry the meatballs in a hot pan with coconut oil until just golden then pop in a 180° C oven for 5-10min to finish off. Times will vary between ovens. Serve with veg of choice, or see my Asian cabbage salad.

Note: If short on time, I just spoon bits of mixture into a hot pan to fry up with coconut oil, not as pretty, but still tastes good!