Asian Pork Meatballs with Thai Basil Mayo

Why This Is Strictly Keto

Asian-style meatballs normally contain breadcrumbs and are glazed with a sweet soy sauce, then served over rice or noodles. These are pure pork seasoned with ginger, garlic and fish sauce, served on butter-fried cabbage ribbons with a fresh Thai basil mayonnaise.

Ingredients

Meatballs

• 1½ pounds (680 g) ground pork
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 scallions, finely chopped
• 1 tablespoon fish sauce
• ½ teaspoon sea salt
• 2 tablespoons butter, for frying

Fried Cabbage

• 1½ pounds (680 g) green cabbage, cut into thin ribbons
• 3 tablespoons butter
• ½ teaspoon sea salt
• 1 red chili, thinly sliced

Thai Basil Mayo

• ½ cup (120 g) mayonnaise
• 2 tablespoons finely chopped fresh Thai basil
• 1 teaspoon lime juice

Instructions

1. Make the mayo: Stir together the mayonnaise, Thai basil and lime juice and refrigerate.

2. Shape the meatballs: Combine the pork, ginger, garlic, scallions, fish sauce and salt. Roll into about 16 meatballs.

3. Fry the meatballs: Melt 2 tablespoons butter in a large skillet over medium heat. Fry the meatballs for 10–12 minutes, turning, until browned and cooked through. Keep warm.

4. Fry the cabbage: In the same pan, melt 3 tablespoons butter over medium-high heat. Add the cabbage and salt and fry for 8–10 minutes, stirring, until soft and golden at the edges. Stir in the chili.

5. Serve: Pile the cabbage into bowls, top with the meatballs and serve with the Thai basil mayo.

Nutritional Info (per serving, approximate)

Tips

• Wet your hands before rolling so the pork does not stick.
• Regular basil works if you cannot find Thai basil, though the flavor is milder.
• Do not crowd the cabbage — a wide pan lets it brown instead of steam.