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thai-meatballs
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Thai Style Meatballs

  • Low Carb
  • Meals
  • Snacks and Apps
  • Protein-Packed
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5/5 - 17 Ratings
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Prep Time 10-15 minutes
Cook Time
Serving Yield 8 servings

Low-carb doesn't have to be boring or bland: the proof is on the platter. Dish up these meatballs for your flavor-loving guests or serve alongside a bright cucumber salad as an entrée. The keto- and Whole30-friendly mixture of shredded zucchini and ground pork is accentuated by Thai fixings like jalapeño, garlic, ginger, and lime, and a drizzle of sauce that manages to be salty, sweet, and spicy all at once seals the deal.

By: All Day I Dream About Food

Ingredients

For the meatballs:

  • 1 small zucchini, shredded
  • 3/4 teaspoon salt, divided
  • 2 pounds ground pork (alternatively, use turkey, beef, or a mix)
  • 2 large Pete and Gerry’s Organic Eggs
  • 1/2 cup (50 grams) blanched almond flour
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce
  • 2 large jalapeños, finely minced
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 teaspoon ginger, grated
  • 1 teaspoon lime zest, grated

For the sauce:

  • 2 tablespoons coconut aminos (or tamari)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili garlic paste

Directions

To make the meatballs:

Step 1

Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible.

Step 2

Preheat oven to 375F and line a large rimmed baking sheet with foil.

Step 3

In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 36).

Step 4

Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F.

To make the sauce:

Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce.

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RESPONSES

Lysa

February 27, 2019

Could you use coconut flour instead of almond?

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3 Replies

Erica B

February 27, 2019

Lysa, please pardon my misspelling of your name in my previous comment. Autocorrect attacked, and I didn't proofread well enough!

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Erica B

February 27, 2019

Lisa, I suggest using less coconut flour. It's very different from almond flour; it's much more absorbent, and 1/2 cup might make these meatballs very dry and grainy. Almond flour and coconut flour are not interchangeable without altering the other ingredients to accommodate the different characteristics of the substituted flour.

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[email protected]

February 27, 2019

You absolutely could, Lysa, you may just find the meatballs are a bit more compact than they would be with the almond flour since coconut flour tends to be a finer grind (and we think a hint of coconut would be a great addition!). If you give it a try, please let us know how it goes!

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Sheri

February 21, 2019

Yum! Can’t wait to make these.

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1 Reply

[email protected]

February 22, 2019

We're so glad to hear you're going to make them, Sheri! Please let us know how you enjoy them!

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Robyn

February 21, 2019

Wow! These meatballs look amazing! I will certainly give this recipe a try. Thank you for sharing!

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1 Reply

[email protected]

February 21, 2019

We're so excited that this recipe caught your eye Robyn. We're obviously a little biased, but these are our favorite meatballs ever. Hope you enjoy them!

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