Asian Style Meatballs

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Asian Style Meatballs

November 13, 2018


Meatballs with a fiery, zesty kick! Perfect with zoodles for a quick and easy midweek meal. This recipe can easily be adapted for Phase 2, too…simply omit the fish sauce and coconut aminos and, instead of frying, place on a lined baking tray and bake in the oven at 180C for 15-20 minutes.

Serves 6


  • 600g chicken mince
  •  1 cup chopped coriander
  •  A generous sprinkle of chilli flakes
  •  1 knob of ginger, peeled and grated
  •  2-3 cloves of garlic, minced
  •  A generous splash of fish sauce
  •  A generous splash of coconut aminos
  •  Salt and pepper to taste
  •  Juice of 1 lime
  •  Butter or Changing Habits Coconut Oil for cooking


  1. Add all the ingredients to a bowl and mix everything until combined.
  2. Heat a large frying pan on medium heat and add some of the butter or coconut oil and allow it to melt all over.
  3. Begin to roll the mince mixture into balls and place them into the frying pan. Fry on all sides until golden brown.
  4. Place the cooked meatballs onto a plate and continue cooking the rest of the meatballs until all the mixture has been used up.
  5. When they’re ready, serve with a wedge of lemon and fresh herbs on top. Enjoy!

What’s your favourite 4 Phase Fat Loss Protocol recipe? We’d love you to share it with us!

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Jordan Pie
I am a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner. No matter your chosen path or where you are in your own health journey, my heartfelt mission is to help as many people as possible to achieve and sustain vibrant health and wellness by inspiring you to get creative with real, whole, fresh foods and to see them in a brand new light! I'm an avid believer in the value of home cooking, utilising the healing power of foods, extremely passionate about gut health, eating intuitively and the importance of listening to your own body. Find out more at
Jordan Pie

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