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Thai Style Pork Meatballs – Keto Whole 30

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Spicy low carb meatballs made with a fun Asian twist. This delicious meatball recipe is grain-free, dairy-free and Whole30 approved. This post is sponsored by Pete and Gerry’s Organic Eggs. 

Keto Pork Meatballs with Thai Dipping Sauce

 Did you commit to a healthier diet this year? Have you managed to stick to those New Year’s resolutions?

 Trust me when I say that this low carb Thai meatball recipe is going to inspire you to stick with it. They are easy to make and they fit in well with both the keto diet and Whole30.

 Chances are you are feeling the February doldrums. It’s been a rough one, weather-wise, with much of the country under a deep freeze. When those comfort food cravings hit, it can be hard to stick to healthier choices.

 So if you’ve been struggling to find interesting and flavorful recipes that also you’re your healthy, I completely understand. I’m there too and that’s why this recipe was a real treat. And the whole family loved it.

Dipping a Whole 30 pork meatball into Thai dipping sauce

 Are you on Keto or Whole30?

 There is a lot of crossover between these two popular diets, although there are a number of differences as well.

 But both of them stress the importance of the quality of the ingredients, not just the ingredients themselves. So when I reach for a binder for grain-free meatballs such as this, I use Pete and Gerry’s Organic Eggs. That way, I know I am supporting small farmers who care for their hens in a Certified Humane and sustainable environment.

 This is a very important issue for me, personally. I will tell you that I also try to use humanely raised meats and eggs whenever possible, as well organic vegetables. I believe that this a critical issue and part of the way forward in healing our planet.

 Knowing that Pete and Gerry’s works only with independent organic farms that allow hens full access to the outdoors, I feel confident about using their eggs in my recipes.Meet some of the Pete and Gerry’s farmers here.

Thai Pork Meatballs in a black cast iron pot

 How to Make Low Carb Meatballs

 Meatballs tend to shrink a lot during cooking, so it’s best to use a filler and a binder to help them hold their shape. Eggs make a great binder for low carb meatballs and meatloaf.

 Regular breadcrumbs are a no-no in keto and Whole30 recipes, so you need a grain-free alternative for the filler. I like almond flour for this purpose, but you can also use crushed pork rinds.

 To give these meatballs a Thai flair, I added ingredients like lime zest, chili peppers, fish sauce, ginger, and cilantro. There are a few brands of fish sauce that contain no sugar so look for those if you want to be strict Whole30.

 You can bake the meatballs or sauté them. I baked these Thai pork meatballs simply to make it easier. I can fit all 36 meatballs on a large rimmed baking sheet, whereas I’d have to do them in batches when using a skillet.

 Be sure to check the internal temperature of your meatballs. With ground pork or turkey, you really need to make sure the internal temperature reaches 165 degrees F.

 Serve with some cauliflower rice for a delicious keto- and Whole30-approved meal!

Click here for my Thai Pork Meatballs Recipe

Nutritional Information: 8 servings.

Each serving has:

Food energy: 323 cal
Total fat: 22.28g
Calories from fat: 200
Carbohydrate, by difference: 4.15g
Total dietary fiber: 1.07g
Protein: 21.60g

Keto Thai Meatballs Recipe

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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  1. Laura says

    Carolyn, did you read my mind, hah! I actually was telling my hubby that I was in a mood of meatballs, but in another flavor than Italian something Asian possibly. Too funny to just check my emails and see your link. I was thrilled to see the recipe and can’t wait to try them…yippee!!
    By the way, I have gotten all of your books before moving overseas and can’t wait to begin using these treasure of books you have made. Congratulations!! Woohoo for us on this way of eating!!
    I began my low carb journey a few years back due to Insulin Resistance and I am thrilled to say that thanks to this diet my numbers are all great and normal again! The best part no medications all done with diet. For me personally, it is NOT a diet but a life style change and it is so easy to do.
    Thank you again for sharing your expertise with us normal folks out there…keep them coming!
    Best wishes and well deserved congratulations!!

    Reply

  3. Dee Gee says

    Hi Carolyn,
    These will be perfect for the miracle noodles I just picked up! Looking forward to trying these. Could you please tell me what you mean by “Carbohydrate, by difference: ” in the nutrition area? Thanks for your help.

    Reply

    • Carolyn says

      Oh sorry. That’s the way carbs are officially calculated. All other nutrients are subtracted first. Usually I delete that because people are confused by it. My software always says that and I forgot to delete it this time.

      Reply

  4. Suzanne says

    I love how “bright” these meatballs taste! Also, Carolyn, I LOVE your new picture above! You are simply beautiful! Thank you for sharing yourself with us!

    Reply

  5. nicole says

    I made these last night and wow just wow. You are amazing and the main reason I’m able to stay in ketosis. Thank you!!!!!!

    Reply

  6. Cindy says

    These look so good. Can suggest a brand for the fish sauce? I’ve tried before and didn’t like flavor. It could be physiological; fish sauce just doesn’t sound appealing. Lol. I it adds the Asian flavor. Thanks.

    Reply

  7. Patty in Co says

    Hi Carolyn….I’m with Nicole in the comments above—Wow, Just WOW! My whole batch fit in my air fryer basket and smelled so good when I opened it up after cooking them! Couldn’t wait to have them for dinner. I used left over cauli rice and it was sooooo good. Thank you!

    Reply