Dim Sum Inspired Paleo Meatballs

paleo meatballs
Dim Sum Inspired Paleo Meatballs

By Angela Warren (www.imperfectly-paleo.blogspot.com)

Makes 32 | Prep 20 mins Cook 15 mins | Calories 45 (per dumpling)



  • 500g (1lb 1oz) lean minced pork
  • ½ medium onion, peeled, finely chopped
  • 2 carrots, peeled, grated
  • 10 shiitake mushrooms, finely chopped
  • 70g (2¾oz) water chestnuts,
  • Finely chopped
  • A small bunch of fresh coriander, finely
  • Chopped, plus extra to garnish
  • 1 tbsp gluten-free fish sauce
  • 1 tbsp coconut aminos
  • 2 tbsp tomato purée
  • 1 tbsp sesame oil
  • Salt and freshly ground black pepper
  • Sesame seeds, to garnish


  1. Preheat the oven to 180ºC/Gas Mark 4.
  2. Line a baking sheet with parchment or grease lightly with coconut oil.
  3. In a large mixing bowl, combine all the ingredients, except the sesame seeds and extra coriander leaves for the garnish. Mix well, using your hands if necessary to incorporate.
  4. Roll into balls made with about one tablespoon of the mixture; dim sum dumpling sized.
  5. Lay the balls evenly on the baking sheet, with a small space between each dumpling.
  6. If using, sprinkle over sesame seeds before baking in the oven for 15 minutes, or until cooked through (if the dumplings are larger they will require a longer cooking time).
  7. The dumplings should be lightly browned when ready.