Asian Gyoza Meatballs

by | Aug 7, 2022 | Meals, Nutritional Pillar, Recipes

This is such a fun recipe! I would double(or triple) it, as this makes about 18, and freeze the extra!


  • ½ lb. shrimppeeled and deveined Substitute another 1/2 lb of meat if allergic
  • 4 oz. fresh shiitake
  • 3-4 bulbs of organic scallionsfinely chopped
  • 2.5 oz. organic shallots, finely chopped
  • ½ cup bamboo shootsminced
  • ½ lb. organic ground chicken or turkey (can use a food processor here)
  • 1 tbsp organic olive oil
  • 1 tsp Redmond’s Real salt
  • 2 tbsp organic coconut aminos
  • 2 tsp toasted sesame oil
  • ¼ tsp white pepper
  • 1 tbsp arrowroot starch
  • 1 lb. jasmine ricecooked


  • Preheat the oven to 400F.
  • In a bowl combine shrimp with ½ tsp salt and 1 ¼ cup water. Stir well and set it aside for 5-10 minutes, to remove the sliminess and keep it crunchy. Dump the water and rinse the shrimp a few times then finely mince.
  • In the meantime, finely chop shiitake, scallions, shallots, and bamboo shoots.
  • In a large mixing bowl, combine all ingredients from shrimp to arrowroot starch. Stir the mixture for about 2 minutes until sticky.
  • Line a large sheet pan with parchment. Lightly grease your palm with olive oil. Form about 18 meatballs.
  • To bake from fresh, Bake at 400F for 15 minutes then flip the meatballs. Cook another 5 min.
  • To assemble: Divide rice with 4-5 cooked meatballs in each lunch container.
  • Enjoy!

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