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 make and eat these tender and tasty Asian-style meatballs!
Prep Time25 mins
Cook Time11 mins
Servings: 4 servings



  • lbs ground pork
  • ½ yellow onion minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp fish sauce
  • 1 tsp ground black pepper
  • 4 tbsp butter or coconut oil
  • lbs green cabbage finely shredded
  • 2 oz. butter or coconut oil

Pickled onion salad

  • 1 oz. scallions thinly sliced
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • ½ tsp salt
  • 1 red chili pepper thinly sliced

Thai basil sauce

  • 2 oz. radishes minced
  • ¾ cup mayonnaise
  • salt and pepper
  • 1 tbsp fresh Thai basil finely chopped


Pickled onion salad

  • 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.

Thai basil sauce

  • Chop radishes finely and mix with the Thai basil and mayonnaise. Add salt and pepper to taste. Reserve.


  • 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.

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