Keto Asian meatballs with Thai basil sauce

All right. Let’s talk floral Thai basil flavor. Let’s talk spicy ginger. Let’s talk tangy pickled onions. Wait. Enough talk – let’s eat some Asian-style meatballs!
All right. Let’s talk floral Thai basil flavor. Let’s talk spicy ginger. Let’s talk tangy pickled onions. Wait. Enough talk – let’s eat some Asian-style meatballs!
4 servingservings


  • 113 lbs 600 g ground pork
  • ½ ½ yellow onion, mincedyellow onions, minced
  • 1 tablespoon 1 tablespoon fresh ginger, grated
  • 1 tablespoon 1 tablespoon fish sauce
  • 1 teaspoon 1 teaspoon ground black pepper
  • 2 tablespoons 2 tablespoons coconut oil
  • 113 lbs 600 g green cabbage
  • 2 oz. 50 g butter or coconut oil
Pickled onion salad
  • 1 oz. 30 g scallionscallions
  • 1 tablespoon 1 tablespoon rice vinegar
  • 2 tablespoons 2 tablespoons water
  • ½ teaspoon ½ teaspoon salt
  • 1 1 red chili pepperred chili peppers
Thai Basil Sauce
  • 2 oz. 50 g radishradishes
  • 15 tablespoons 200 ml mayonnaise
  • salt and pepper
  • 1 tablespoon 1 tablespoon fresh Thai basil, finely chopped


Instructions are for 4 servings. Please modify as needed.

  1. Slice the chili pepper and scallions for the pickled onion salad. Mix rice vinegar, water and salt in a small bowl. Add chili and scallions and set aside for 5-10 minutes.
  2. Chop radishes finely and mix with the Thai basil and mayonnaise. Add salt and pepper to taste. Reserve.
  3. Preheat the oven to 200°F (100°C). Mix all meatball ingredients. Using wet hands, shape into 18-20 balls. Fry in oil until thoroughly cooked and golden brown. Keep warm in the oven.
  4. Shred the cabbage using a sharp knife, mandolin slicer or a food processor. Fry in butter or oil in a large skillet placed on medium high heat. Stir occasionally until the cabbage is browned, but still a bit chewy.
  5. Season with salt and pepper.
  6. 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. 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.


  1. Tester
    These completely disintegrated while cooking. Turned into a hash. It was tasty, but not meatballs.
  2. John
    hard pass.
  3. Mike
    Took waayyy longer than the 40 minutes allotted, but was very tasty. We don't have access to Thai basil, so I used regular basil and it turned out fine.
  4. jen
    they did fall apart a bit, so had to reroll and firm them up. Kids thought they were dry, but we just added extra duck sauce...which added sugar to the dish but made it edible
  5. Lisa
    No problem with them falling apart but mixed with turkey sausage. A bit long for prep, so I suggest just throwing in the scallions on top of the cabbage and meet. One less side to worry about. They tasted good and were very filling. We used Napa Cabbage, which was good, but cooked differently.
  6. Pat
    Do you mix the coconut oil into the meatball mixture or just fry them in the coconut oil?
  7. Amy
    I used Tamari instead of fish sauce in the meatballs. They were easy to make and delicious. We made a different dipping sauce and didn't make the pickled onions. We also made this salmon because I had a piece of salmon that needed to be cooked. We had sautéed cabbage on the side and it was a delicious meal.
  8. Rebecca
    Why is the cabbage listed in the meatball ingredients? It's kind of confusing the way it's written.

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