Keto Asian meatballs with Thai basil sauce
- 1¼ lbs 550 g ground pork
- ½ ½ yellow onion, mincedyellow onions, minced
- 1 tbsp 1 tbsp fresh ginger, grated
- 1 tbsp 1 tbsp fish sauce
- 1 tsp 1 tsp ground black pepper
- 4 tbsp 4 tbsp butter or coconut oil
- 1¼ lbs 550 g green cabbage, finely shredded
- 2 oz. 50 g butter or coconut oil
- 1 oz. 30 g scallion, thinly slicedscallions, thinly sliced
- 1 tbsp 1 tbsp rice vinegar
- 2 tbsp 2 tbsp water
- ½ tsp ½ tsp salt
- 1 1 red chili pepper, thinly slicedred chili peppers, thinly sliced
- 2 oz. 50 g radish, mincedradishes, minced
- ¾ cup 175 ml mayonnaise
- salt and pepper
- 1 tbsp 1 tbsp fresh Thai basil, finely chopped
- Pre-heat the oven to °F (100°C).
- Slice the chili pepper and scallions for the pickled onion salad. Combine the rice vinegar, water and salt in a small bowl. Add chili and scallions and set aside for 5-10 minutes.
Pickled onion salad
- Chop radishes finely and mix with the Thai basil and mayonnaise. Add salt and pepper to taste. Reserve.
Thai basil sauce
- Mix all meatball ingredients. Using wet hands, shape into 1" balls, which should make about 30-34 balls.
- On medium heat, fry meatballs in oil or butter until thoroughly cooked and golden brown. Transfer to oven-proof dish and keep warm in the oven.
- Using the same pan, increase the heat to medium high. Add the shredded the cabbage and stir occasionally until the cabbage is browned, but still a bit chewy. Season with salt and pepper
- Plate the cabbage with the meatballs on top and serve the sauce and pickled onions on the side.
Switch it up: The Asian flavors in these versatile meatballs taste just as good with ground poultry, whether chicken or turkey - both work beautifully. Make extra! You can freeze the meatballs for up to 3 months, so leftovers won’t go to waste.