Braised Vietnamese Meatballs (Paleo, GAPS, AIP Friendly)
Prep time
Cook time
Total time
Serves: 4
  • 500gm pork or beef mince (organic, pasture raised if possible)
  • ¼ cup coconut aminos (buy from iherb or amazon) or wheat free tamari (buy from iherb or amazon)
  • ⅔ cup coconut water (water is ok if desperate!)
  • 1 tbsp chopped coriander
  • 2 cloves of garlic peeled
  • ½ tsp salt (buy on iherb or amazon)
  • ½ tsp pepper buy from iherb or amazon)
  • ½ tsp ground ginger (buy on iherb or amazon)
  • Steamed vegetables or cauliflower rice to serve
  1. Place coconut aminos, coconut water and garlic cloves in a small saucepan on medium heat
  2. Combine mince, salt, pepper and ground ginger
  3. Roll mince into mini meatballs (a little bigger than a marble) and pop into the saucepan while the liquids are warming up (doesn't not need to be simmering yet)
  4. Bring to boil, gently toss the meatballs to ensure all they are all coated in the liquids
  5. Reduce heat to a simmer for 30 mins, partially covered
  6. Give the meatballs a little toss around the liquids halfway
  7. After 30 minutes, check the liquids have evaporated to half, if not increase the heat and allow liquids to reduce (keep an eye out as this can happen quite fast!)
  8. Top with coriander and a sprinkling of extra pepper
  9. Serve with steamed vegetables which can be dipped or covered in the meatball liquids (steamed cabbage, okra, green beans, carrot and gai lan / Chinese broccoli are our favs)
Recipe by Enlightened Foodie at