Name: Black Sesame & Carrot Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lbs grass fed ground beef (80% lean); 1 large carrot, grated (about 85g); 1/3 cup red onion, chopped; 3 cloves garlic, pressed; 1 Tbsp black sesame seeds; 1/2 tsp ground ginger; 1/2 tsp Himalayan pink salt; 3 Tbsp coconut aminos; 2 tsp sesame oil; 1/4 tsp tapioca flour; 1/4 tsp salt

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These Black Sesame and Carrot Meatballs are made with grass-fed ground beef, shredded carrots and black sesame seeds. This easy Paleo meatball recipe is cooked on the stove top and then coated in a simple sesame sauce. It's great for an easy Whole30 approved weeknight meal.

I don't have any problems getting my family to eat vegetables (thankfully), but I still like to sneak them in my cooking when I can.

My husband likes a lot of vegetables, but he doesn't like carrots. Which is hard for me to comprehend since carrots are one of my favorite vegetables. (It's okay though, I get more to myself that way!)

With him in mind, I made these Paleo Black Sesame & Carrot Meatballs. And you know what, he LOVED them!

This meatball recipe is made without breadcrumbs OR eggs, as I find those ingredients unnecessary. Yet, these sesame meatballs are still tender, juicy and full of flavor.

These veggie-filled meatballs are Whole30 approved, easy to make and perfect for family dinners. They are a flavorful, tasty way to use ground beef and get in a little extra nutrition.

Ingredients in Sesame Carrot Meatballs

These Paleo meatballs are made in one bowl, cooked on the stove top and finished with a sesame sauce. Here's a list of what you need to make them:

ground beef
carrots
red onion
garlic cloves
black sesame seeds
ground ginger
salt
coconut aminos
sesame oil
tapioca flour

ingredients-in-black-sesame-and-carrot-meatballs

Meatballs without Breadcrumbs

A lot of meatball recipes call for eggs and/or breadcrumbs, but these veggie filled meatballs don't! In meatballs, eggs are used to bind the ingredients together. In fact, using too many eggs in a meatball or burger recipe will result in an undesirable dense, spongy texture. My solution: forgo the eggs entirely!

Breadcrumbs are typically used to add texture and bulk up a meatball recipe. I see breadcrumbs as an ingredient that decreases the overall nutrition of a meatball. Why add a source of empty calorie carbohydrates to a perfectly healthy source of protein and fat? Now, this is just my opinion, but one I stand firmly behind. Besides, how often have you seen Paleo friendly breadcrumbs? I'm sure some exist and I know there are recipes out there, but it takes this recipe from easy and accessible to complicated and time consuming.

How to Make Meatballs on the Stovetop

These easy Paleo meatballs are made in one bowl, rolled by hand and cooked on the stove top.

First, combine all of the meatball ingredients in a large mixing bowl. Use your hands to mix the ingredients. Roll the meat into balls, about 2 tablespoons in size and place them on a large frying pan.

Set the frying pan on the stove top and cook the meatballs until browned and cooked through. I like to cook them covered (lid on the pan) on medium heat for 10 minutes. Then, remove the lid, flip the meatballs and cook another 10 minutes.

While the meatballs are cooking, make the sauce. Combine all of the sauce ingredients in a small dish.

When the meatballs are done cooking, add the sauce. Continue cooking on medium heat, stirring frequently, until the sauce has thickened. (This takes about 2-3 minutes.)

Serve with your favorite sides and store any leftovers in the fridge up to one week.

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Enjoy!