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MMM: Gyoza Meatballs

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With Asian flavors in every bite — ginger, sesame, Shiitake mushrooms, water chestnuts, and more — these Gyoza Meatballs are as close as we can get to dumplings without getting gluten-ed. I promise, you’ll never miss the wrapper.

This recipe is part of March Meatball Madness; get all the recipes right here.

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gyoza meatballs

Gyoza Meatballs from Well Fed 2

Serves 2-4 | Prep 10 min | Chill 20 min | Cook 20 min | Whole30 approved

Ingredients:
Meatballs:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or homemade substitute
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda

Dipping sauce:
1/4 cup rice vinegar
1/4 cup coconut aminos or homemade substitute
1/2 teaspoon sesame oil
1/2 clove garlic, minced
1 scallion, very thinly sliced
1/2 teaspoon grated fresh ginger root
1/4 teaspoon crushed red pepper flakes

NOTE: Why cream of tartar and baking soda? Traditional ground meat recipes are usually tenderized with breadcrumbs. I use a cream of tartar/baking soda combo to keep the meat light and juicy, with a nice, crisp exterior.

Directions:
1. Preheat oven to 400F. Cover a rimmed baking sheet with parchment paper.

2. Heat a large, non-stick skillet over medium heat. Add the mushrooms, cabbage, and coconut aminos to the pan; cover and steam until soft, about 5 minutes. Set aside until cool to the touch.

3. In a large mixing bowl, place the cooled vegetables, pork, water chestnuts, scallions, chives, salt, ginger, crushed red pepper flakes, black pepper, sesame oil, and garlic. In a small bowl or measuring cup, mix the water, cream of tartar, and baking soda with a fork until combined. When it fizzes, add to the meat and mix until all the ingredients are evenly distributed.  Place in the fridge to chill for 15 minutes or up to overnight. (Chilling makes the balls easier to roll. If you’re in a hurry, you can skip the chilling step.) Meanwhile…

4. Mix all the ingredients for the dipping sauce in a small bowl. Store in the fridge, but eat at room temperature for the best flavor.

5. Moisten your hands and a 1 tablespoon measuring spoon or scoop with cold water and shake to remove excess. Measure out the meat and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the Gyoza Meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through. Serve hot with dipping sauce for dunking on a bed of Oven-Roasted Cauliflower Rice… or drop them into this Gyoza Soup with Pork Broth.

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23 Responses to “MMM: Gyoza Meatballs”

  1. Beth says:

    I’ve been pondering something like this for a while, I really miss gyoza. Thanks so much for posting, they look amazing!

  2. EmayinPA says:

    yum! I cry for happy at this recipe! I adore gyoza.

    I am also loving how the acronym for this month’s theme is MMM. (I actually hear MMMmmmmm in my head when I see each one. truly.)

    THESE I can make while I’m STILL waiting for a pastured pork shoulder to arrive (2 weeks already!) for carnitas.

    Assuming the steamed/sauteed goodies go into the meatball mix too, yes?

    Heart you completely, Mel!

    • Mel says:

      Yes, the veggies go into the bowl with the pork and the other ingredients. Thanks for catching that! I updated the recipe above.

  3. EmayinPA says:

    Oh, and I finally got my copy of WF2 on Monday, but am still reading – I’ve got option anxiety with all the yumminess available, so a lovely, specific blog post is just what I need today!

  4. Amy Drorbaugh says:

    Would it be totally sacrilegious to make these with beef instead of pork?

    • Mel says:

      It would not. They’re very flexible. In fact, I wanted to make a double batch and didn’t have 2 lbs. of pork, so I used half beef, half pork and they were AWESOME. Go for it!

  5. Tori says:

    This is my very favorite recipe from either cookbook! My husband looooovvvveeess them too, which is always a bonus. :-) I was vegetarian for about 18 years, then started eating meat again when I went gluten-free almost two years ago, so it’s been a long gyoza dry spell for me! Thank you!

    • Mel says:

      YAY! Glad you like it! It’s become one of my favorites, too… I made it three weeks in a row, double batches every time, so we never really ran out :-)

  6. Terry says:

    Looks yummy! Can it be made ahead and reheated? Need to bring a whole30 dish to a potluck dinner but I need to work all day.

    • Mel says:

      Oven Reheat. Cover a large, rimmed baking sheet with parchment paper. Preheat the oven to 400F. Place your burgers, balls, or bangers on the baking sheet and cover lightly with foil. Bake 10-15 minutes until heated through.

      Stovetop Reheat. Place 1/4 cup water in a large, non-stick skillet. Bring to a boil, then add your burgers, balls, or bangers. Return to a boil, then cover and simmer 10 minutes until water is evaporated and the meat is hot.

      For transport and serving, after they’re cooked, you could keep them hot in a slow cooker/crockpot on low.

  7. Amanda says:

    I made these two nights ago, and they are sooooooo delicious! Thanks so much for creating this recipe – I love Asian food and these definitely fill a void in my paleo repetoire :-)

  8. Sarah says:

    These look amazing! Would reconstituted shiitakes work just as well?

  9. Annalisa Giust says:

    I just made these for the first time. I am on Day 6 of my first Whole 30 and still feeling a bit lost. Your website has become my go-to safe place when I am feeling overwhelmed by everything I’m learning right now. These are REALLY REALLY good! I’m interested to know how you came up with adding the baking soda and cream of tatar? This is some mad chemistry! Do you know what it is exactly that this combo does to the meat and does it work with any ground meat? Thanks so much for all the great recipes and overall guidance through this new food adventure!

    • Congratulations on Whole30-ing! Hang in there; it really does get easier and more comfortable as you get used to it. You can do it! I’m glad you liked these meatballs!

      Re: the baking soda + cream of tartar. Some old-fashioned meatball recipes use baking powder to add leveaning, but baking power almost always includes cornstarch, which makes it a no-no. Baking soda needs something acidic to act as a leavening agent, hence the cream of tartar, which is acidic enough to make it bubble. You can use this technique with any ground meat that you shape before cooking, like meatballs, meatloaf, burgers, etc.

      • Annalisa Giust says:

        YAY! That totally makes sense, I didn’t realize that cream of tatar was an acid! Thanks for responding, you must be up to your eyeballs in it right now Hopefully your move is going well, Vermont is such a pretty state. Looking forward to more posts once you get settled, Also, thanks for the encouragement, and on we go. Next on my list is the Chocolate Chili.

  10. Erika says:

    These were amazing! !! Remind me so much of gyoza

  11. betty says:

    Have you ever made these with ground turkey? I have a hard time finding good ground pork.

  12. Alysha Jones says:

    So I had an ARGH moment last night as I was prepping ingredients for these last night (second time in 60 days making them). I forgot I had no cabbage! So I subbed in grated, squeezed zucchini, and they were still fabulous! Thanks so much!

  13. Veronica says:

    These are delicious! I made a double batch and got a thumbs up from both my non-Paleo husband and sister. The only change is I didn’t have rice vinegar and subbed infused white vinegar, so the dipping sauce is a little tangy, but still very good. Definitely a keeper!

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