Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Grilled Asian Meatballs & Veggie Pocket

Grilled Asian Meatballs & Veggie Pocket

These meatballs were so easy to make and I actually made them the day before. I fried them just to seal them up then put them in the fridge for the next evenings’ barbecue (you can cook them on the grill right away if you choose).

The next evening I just popped them on a skewer stick and cooked them for 20 minutes alongside my Asian seasoned veggie pockets and ta-da, a great meal done in 20 minutes with no clean up except the plates and silverware. Oh yeah, I did make a delicious spicy tangy orange sauce from the broth to dip the meatballs in and to smother my cauliflower rice! This was a hit with my hubby and so easy to calculate timing on the grill.


June 24, 2017
: 2
: 30 min
: 20 min
: 50 min


  • Asian Meatballs
  • 1/4 cup ghee
  • 1 lbs organic ground beef
  • 1/2 onion diced
  • 1 garlic clove diced
  • 1/2 tsp Chinese Five Spice
  • 1 tsp fresh ginger grated
  • 1 Tsp coconut amino soy
  • 1 tsp himalayan salt
  • 1/4 tsp ground pepper
  • 1/2 tsp ground chili or to taste
  • 1/2 tsp chili flakes or to taste
  • Veggie Pockets
  • green beans cleaned & trimmed
  • Carrot sticks cleaned sliced into sticks
  • 1 Tbsp smokey bacon optional
  • 6 fresh mushrooms cleaned and sliced
  • 1/2 each red, yellow, green Bell pepper cleaned and sliced
  • 1/2 medium zucchini cleaned sliced in sticks
  • 1 tsp toasted sesame seeds optional: for thickening
  • himalayan salt
  • fresh round pepper
  • olive oil
  • 1 Tbsp Spicy Tangy Orange Sauce Recipe below
  • Spicy Tangy Orange Sauce
  • beef broth left over from sealing meat balls
  • 1 orange juiced & strained or 1/2 cup orange juice
  • 1/4 cup coconut amino soy
  • 1 tsp honey
  • 1 tsp fresh ginger grated
  • 1 red chili pepper de-seeded sliced in rings
  • dash Chinese Five Spice
  • himalayan salt
  • fresh ground pepper
  • Step 1 Asian Meatballs
  • Step 2 Heat the grill to medium high while you prep the veggies and make the meatballs. I’ve made two separate veggie pockets. One takes 10 minutes the other 20 minutes and the meatballs take 20 minutes. Be sure to flip all the pockets halfway through their cooking time.
  • Step 3 Mix all the ingredients for the meatballs in a medium bowl. Roll into personal size meatballs (about 12). Heat the ghee on high. Fry the meatballs in the hot ghee just to sear them. Set seared meatballs on a paper towel to drain.
  • Step 4 Once they are all fried set aside or store in the fridge until ready to grill. Strain the remaining ghee and broth that is left in the frying pan. Reserve this broth to make the spicy tangy orange sauce
  • Step 5 Veggie Pockets
  • Step 6 I made a pocket for my mushrooms, peppers, and zucchini since they’ll only need 10 minutes on the grill (5/5). Sprinkle this pocket with a bit of olive oil. Don’t seal it up yet! Be sure to add a Tbsp of the spicy tangy orange sauce over this pocket.
  • Step 7 The other pocket I used carrots and green beans with bacon. They take 20 minutes. Add a dash of Himalayan salt and fresh ground pepper. Don’t forget to double the foil on each pocket so they don’t leak when you flip them.
  • Step 8 Spicy Tangy Orange Sauce
  • Step 9 In a frying pan place all the ingredients except the red chili pepper. Heat on low until well blended.
  • Step 10 Drizzle a bit of the sauce over the zucchini, mushroom and bell pepper pocket. Sprinkle with toasted sesame seeds if using. Make sure when you seal the ends they are tight so the juice doesn’t leak on the grill.
  • Step 11 I figured out how to get all the seeds out of hot red chilis without touching them and burning the heck out of my eyes. I usually freeze my chilis this way I always have them on hand. I snip off the end that was attached to the vine and roll it back and forth between my thumb and pointer finger over the sink until all the seeds fall out. Then I slice in circles. BUT still, use the skin of the orange with some soap to make sure all the red chili is removed.
  • Step 12 Slice the chili and add to the remaining sauce. Serve it warm alongside your grilled veggies and Asian Meatballs. We like this dish with cauliflower!

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