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…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 11⁄3 lbs ground pork
- ½ yellow onion, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 11⁄3 lbs green cabbage
- 2 oz. butter or coconut oil
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Pickled onion salad
- 1 oz. scallions
- 1 tablespoon rice vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 red chili pepper
Thai Basil Sauce
- 2 oz. radishes
- 15 tablespoons mayonnaise
- salt and pepper
- 1 tablespoon fresh Thai basil, finely chopped
Preparation Method
- 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.
- Chop radishes finely and mix with the Thai basil and mayonnaise.
- Add salt and pepper to taste. Reserve.
- 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.
- 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.
- Season with salt and pepper.
- Plate the cabbage with the meatballs on top and serve the sauce and pickled onions on the side.
Enjoy it!!
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