Stir Fry Meatballs with a delicious stir fry sauce is a wonderful way to get all the great meat and veggie combo of stir fry but in an easy, sheet pan recipe! I like to use leftover broccoli stalks for this, which I always have leftover from making Perfect Crispy Roasted Broccoli. Other than being delicious this recipe is low carb, Whole30 and egg free!
These allergen friendly, veggie-loaded meatballs are perfect for meal prep. Packing tons of fiber which is great for digestion, detox and hormone balance. As well as loads of flavor. They turn out juicy and make a great appetizer dipped in the peanut style sauce.
Sheet Pan Recipes are King
I use my sheet pans a lot! I have tried stainless steel but they warp. Nordic Ware makes amazing sheet pans, they are true workhorses. Since food doesn’t simmer in them, leaching aluminum is not a concern, but either way you can line them with parchment paper if you like.
Prep Cups are something else I use constantly. They come with lids, so I can store extra sauce or ingredients in them. Measuring everything out before you were cooking is called mise en place, a French term for recipe prep that tanslates to everyrthing in its place.
Make these for the next game day or family gathering! They are sure to be a hit!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Stir Fry Meatballs (Paleo, Keto, Whole30, Egg Free)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 meatballs 1x
- Category: Entree
- Method: Sheet Pan
- Cuisine: Asian
Description
Egg Free, Whole30, Low Carb Meatballs packed with Asian flavors and a dipping sauce!
Ingredients
For The Meatballs
- 2 pounds ground pork (I use this one)
- 1 cup shredded broccoli
- 1 cup shredded carrots
- 3 green onion, minced
- 2 teaspoons garlic powder
- 2 teaspoons fine salt
- 2 teaspoons dried cilantro or parsley
- 2 teaspoons ground ginger
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 teaspoon 5 spice
- 2 tablespoon coconut aminos (I like this one)
- 2 tablespoons pork panko (get it here) or flax meal
- 2 teaspoons sesame seeds
- coconut oil spray
For The Sauce
- 2 tablespoons coconut aminos
- 2 tablespoons Primal Kitchen Spicy Mustard (get it here)
- 2 tablespoons cold bone broth
- 1 tablespoon rice wine vinegr or white wine vinegar
- 1 teaspoon fish sauce (I like this one)
- 1 teaspoon toasted sesame seed oil
Instructions
- Pre-heat oven to 350F.
- In a large bowl mix the ground pork, veggies, dry seasonings, coconut aminos and pork panko.
- Shape 24 large meatballs. And place on a lightly greased sheet pan. Give them a light spray with coconnut oil. Spinkle with sesame seeds.
- Bake for 30-40 minutes until fully cooked and golden brown.
- While they cook, make the sauce. Whisk all of the sauce ingredients together until smooth. Be sure to use a good bone broth that is gelatenous when cold, it will help thicken the sauce!
- When the meatballs are done, remove the from the oven, use a spatula to remove them from the sheet pan. Serve with dipping sauce! Enjoy!
Recipe Notes:
- IF you don’t eat pork, dark meat ground turkey works well in this recipe too!
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 384.2
- Fat: 25.6g
- Carbohydrates: 7.7g
- Fiber: 1.8g
- Protein: 31.3g
Keywords: Stir Fry Meatballs
Sarahmoon60 says
Can I sub a cabbage slaw for the broccoli? My life sucks I LOVE broccoli but am allergic.
Cristina says
Sure! that should totally work. Or you could do shredded carrots and cauliflower or shredded brussels sprouts
Mandi says
Made these tonight! Oh my yum!! And that sauce too! My mind is so blown with flavor. All I can say is this recipe is effin delicious.
★★★★★
Cristina says
Omg thanks so much Mandi!
Natalie says
These were absolutely fantastic! Was in a whole 30 rut until this recipe. Thank you!
★★★★★
Cristina says
Youre so welcome!
Kristin says
These were fabulous and so great for meal prep! They freeze awesomely well and I thought they were even tastier after freezing and thawing! Thank you!
Kristin says
Forgot to leave my stars! 5 stars for sure!
★★★★★
Cristina says
thank you!!!
Suzanne says
This looks so good! I love how many veggies get packed into this!
Cristina says
Yes! Me too!
Vanessa says
Thanks for sharing! Does it keep long?
Cristina says
yeah! the meatballs last in the fridge about 5 days. You can also freeze them.
Dianna says
These are amazing! The flavor is fantastic, just like everything else I’ve made from Cristina! I didn’t have bone broth on hand so I made the sauce with mayonnaise instead. That was awesome too!
★★★★★
Cristina says
thanks so much Dianna!
Annette says
I’m making these for the second time tonight! They’re SO good. I make tour carne asada meatballs a ton too — equally delicious. Thank you for the recipe!!
★★★★★
Cristina says
Thank you!!!