Whole 30 Whole30 Thai Meatballs

Total time40 min

Prep time20 min

Cook time20 min

These oven-baked pork meatballs are packed with the kind of bold, aromatic flavor that makes Thai-inspired food so craveable — lemongrass, fresh ginger, lime zest, fish sauce, and a hit of red pepper flakes all worked right into the meat. The whole thing comes together without a single off-plan ingredient, which is genuinely hard to pull off when you're craving something this satisfying and sauce-forward. Coconut aminos stand in for soy sauce in both the meatballs and the dipping sauce, delivering that savory depth without any added sugar or soy. The dipping sauce is bright and punchy — coconut aminos, fresh lime juice, ginger, and a touch of sesame oil warmed together until the flavors meld into something you'll want to drizzle on everything. At 425°F, the meatballs roast up beautifully in under 20 minutes, making this a weeknight-friendly dinner that still feels like a special occasion. Serve all four portions with fresh cilantro and lime wedges for a finish that looks as good as it tastes.

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Ingredients

4 servings

For the meatballs

1 ½ lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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2 stalks lemongrass, tender inner core only, finely minced
1 tbsp fresh ginger, finely grated
3 scallions, green tops only, thinly sliced
1 tbsp coconut aminos
1 tbsp fish sauce
1 tsp lime zest
½ tsp ground coriander
¼ tsp red pepper flakes
½ tsp salt

For the dipping sauce

¼ cup coconut aminos
2 tbsp fresh lime juice
1 tbsp fish sauce
1 tsp fresh ginger, finely grated
1 tsp sesame oil
¼ tsp red pepper flakes

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, lemongrass, ginger, scallion greens, 1 tbsp coconut aminos, 1 tbsp fish sauce, lime zest, ground coriander, red pepper flakes, and salt. Mix with your hands until just combined — do not overwork the meat.

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