I had such a wonderful night tonight! I had a book signing at a wonderful Seattle shop called the Book Larder that is all manner of cookbooks and only cookbooks- I could get lost in there for days. Despite the fact that I had a mini panic attack that no one would show at all, we had such a nice turnout. I was so excited to get to connect with people who were interested in my story, and pure delicious and I loved getting to answer questions and give advice about handling elimination diets and navigating the world of food allergies. I also loved that I got to bring Pia and Coco who both really wanted to go and “see mommy talk.” They were very attentive and well behaved and each of them got to choose a cookbook to take home at the end of the night. Pia chose V is for Vegan, and Coco chose Yummy Kawaii Bento – we are going to find some recipes in their new books to try this weekend!

 

Paleo Sesame Meatball and Cauliflower Rice Bowl from HeatherChristo.com

So on to meatballs! Paleo Sesame Meatballs! These were such an awesome combination of flavors you guys. It is just all about the delicious combination of spices and flavors, the most prominent being the 5 spice powder that I added. It gives the distinctly Asian flavor profile a bit of dusky sweetness that is so complex and delicious. I never cook with that particular spice, but I think that is about to change!

I also love the crispy coating achieved with the toasted sesame seeds. When the meatballs bake up they get even more golden and crispy and create the perfect exterior to the juicy meatballs.

Paleo Sesame Meatball and Cauliflower Rice Bowl from HeatherChristo.com

The meatballs turn into a full meal with the addition of a wonderful crunchy Asian slaw and tender cauliflower rice. To be honest, my kids and Pete liked it with steamed Jasmine rice better- but I liked it both ways, and the cauliflower rice is certainly healthier and paleo friendly!

Paleo Sesame Meatball and Cauliflower Rice Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 cloves garlic, minced
  • 3 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons coconut amino acids- if you are not strictly paleo use Tamari (GF soy sauce)
  • 1 teaspoon five spice powder
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons kosher salt
  • 1 pound lean ground chicken
  • 1 pound lean ground pork
  • ½ cup almond meal
  • ⅓ cup toasted sesame seeds
  • Asian Slaw with Ginger Chili Viniagrette
  • ⅔ head of purple cabbage, shredded
  • 1 bunch green onions, thinly sliced green and white parts
  • 1 loosely packed cup of cilantro leaves
  • Ginger Chili Vinaigrette
  • 1 fresh red fresno chili, thinly sliced
  • 1” piece fresh, peeled ginger root, minced
  • 1 garlic clove, minced
  • 1 tablespoon fresh cilantro, minced
  • 3 tablespoons toasted sesame oil
  • ¼ cup rice wine vinegar
  • kosher salt
  • Steamed Cauliflower Rice
  • 1 tablespoon olive oil
  • 16 ounces raw Cauliflower Rice (I get mine at Trader Joes)
  • kosher salt
Instructions
  1. For the Meatballs:
  2. Preheat the oven to 375 degrees. Prepare a sheet pan with a sheet of parchment.
  3. In the bowl of a food processor combine the garlic, ginger, sesame oil, Worcestershire, aminos or tamari, five spice powder, red pepper flakes and salt. Pulse until well combined.
  4. In a large bowl add the ground chicken, pork and almond meal. Pour in the liquid spice mixture and using clean hands combine the mixture well. Make golfball sized meatballs out of the mixture and then roll the meatballs in the toasted sesame seeds.
  5. Place the meatballs on the prepared sheetpan and bake at 375 for 15 minutes.
  6. Meanwhile prepare the Asian slaw and Cauliflower Rice:
  7. For the Asian Slaw.
  8. In the bottom of a large mixing bowl, whisk together the Chili Ginger Vinaigrette. Add the cabbage, green onions and cilantro and lightly toss to coat. Season to taste with kosher salt.
  9. For the Cauliflower Rice:
  10. In a large skillet over medium heat, warm a tablespoon of olive oil. Stir in the cauliflower rice and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the cauliflower rice is tender. Season to taste with kosher salt.
  11. In individual bowls, spoon some cauliflower rice and then top with some of the Asian slaw. Place the hot meatballs on top and serve immediately.

 

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Categorized: Bowls, Dinner, Paleo, Recipe Index
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I had such a wonderful night tonight! I had a book signing at a wonderful Seattle shop called the Book Larder that is all manner of cookbooks and only cookbooks- I could get lost in there for days. Despite the fact that I had a mini panic attack that no one would show at all, we had such a nice turnout. I was so excited to get to connect with people who were interested in my story, and pure delicious and I loved getting to answer questions and give advice about handling elimination diets and navigating the world of food allergies. I also loved that I got to bring Pia and Coco who both really wanted to go and “see mommy talk.” They were very attentive and well behaved and each of them got to choose a cookbook to take home at the end of the night. Pia chose V is for Vegan, and Coco chose Yummy Kawaii Bento – we are going to find some recipes in their new books to try this weekend!

 

Paleo Sesame Meatball and Cauliflower Rice Bowl from HeatherChristo.com

So on to meatballs! Paleo Sesame Meatballs! These were such an awesome combination of flavors you guys. It is just all about the delicious combination of spices and flavors, the most prominent being the 5 spice powder that I added. It gives the distinctly Asian flavor profile a bit of dusky sweetness that is so complex and delicious. I never cook with that particular spice, but I think that is about to change!

I also love the crispy coating achieved with the toasted sesame seeds. When the meatballs bake up they get even more golden and crispy and create the perfect exterior to the juicy meatballs.

Paleo Sesame Meatball and Cauliflower Rice Bowl from HeatherChristo.com

The meatballs turn into a full meal with the addition of a wonderful crunchy Asian slaw and tender cauliflower rice. To be honest, my kids and Pete liked it with steamed Jasmine rice better- but I liked it both ways, and the cauliflower rice is certainly healthier and paleo friendly!

Paleo Sesame Meatball and Cauliflower Rice Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 cloves garlic, minced
  • 3 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons coconut amino acids- if you are not strictly paleo use Tamari (GF soy sauce)
  • 1 teaspoon five spice powder
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons kosher salt
  • 1 pound lean ground chicken
  • 1 pound lean ground pork
  • ½ cup almond meal
  • ⅓ cup toasted sesame seeds
  • Asian Slaw with Ginger Chili Viniagrette
  • ⅔ head of purple cabbage, shredded
  • 1 bunch green onions, thinly sliced green and white parts
  • 1 loosely packed cup of cilantro leaves
  • Ginger Chili Vinaigrette
  • 1 fresh red fresno chili, thinly sliced
  • 1” piece fresh, peeled ginger root, minced
  • 1 garlic clove, minced
  • 1 tablespoon fresh cilantro, minced
  • 3 tablespoons toasted sesame oil
  • ¼ cup rice wine vinegar
  • kosher salt
  • Steamed Cauliflower Rice
  • 1 tablespoon olive oil
  • 16 ounces raw Cauliflower Rice (I get mine at Trader Joes)
  • kosher salt
Instructions
  1. For the Meatballs:
  2. Preheat the oven to 375 degrees. Prepare a sheet pan with a sheet of parchment.
  3. In the bowl of a food processor combine the garlic, ginger, sesame oil, Worcestershire, aminos or tamari, five spice powder, red pepper flakes and salt. Pulse until well combined.
  4. In a large bowl add the ground chicken, pork and almond meal. Pour in the liquid spice mixture and using clean hands combine the mixture well. Make golfball sized meatballs out of the mixture and then roll the meatballs in the toasted sesame seeds.
  5. Place the meatballs on the prepared sheetpan and bake at 375 for 15 minutes.
  6. Meanwhile prepare the Asian slaw and Cauliflower Rice:
  7. For the Asian Slaw.
  8. In the bottom of a large mixing bowl, whisk together the Chili Ginger Vinaigrette. Add the cabbage, green onions and cilantro and lightly toss to coat. Season to taste with kosher salt.
  9. For the Cauliflower Rice:
  10. In a large skillet over medium heat, warm a tablespoon of olive oil. Stir in the cauliflower rice and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the cauliflower rice is tender. Season to taste with kosher salt.
  11. In individual bowls, spoon some cauliflower rice and then top with some of the Asian slaw. Place the hot meatballs on top and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)