Thai Basil Meatballs + “Peanut” Dipping Sauce

If there’s one thing that I’ve learned blogging, it’s that people really love meatballs. Maybe it’s the bit sized factor? How much flavor you can pack into one bit? Not sure. But you pair that with a “peanut” dipping sauce and I say you’re setting yourself up for some major success. But don’t worry, it’s not actually peanuts! I used almond butter instead.

Now that we’ve got that out of the way… on to the recipe.

One of my most popular recipes is my Mango + Jalapeño Chicken Meatballs. It made me realize how much people love their meatballs. Take that for what you will. So I decided to come up with another version to share. Something easy and flavorful just like the first. I started thinking about some of my favorite foods and how I could incorporate the flavors into a small, meaty ball. And then it hit me…

One of my favorite Thai dishes is Thai Basil, I realized the flavors would be perfect to incorporate. So after a lot of testing in the kitchen and a few batches later I nailed it for you. And the sauce!

In terms of sauce, you can use the store bough garlic chili sauce but it has a ton of random ingredients. I don’t know what the hell they are but I also figure it’s a tiny bit of it and I can live on the edge sometimes. Or you can make your own from Plaid & Paleo! But like I said, it’s a small amount, so your call.

As far as Whole30, the only modification you’ll need to make is making your own chili garlic sauce and omit the fish sauce. And you’re good to go!


Easy peasy Thai Basil Meatballs. Great for left overs and gluten free and paleo friendly!


print recipe
5 from 2 votes

thai basil meatballs + "peanut" dipping sauce

A paleo meatball with a thai twist.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Paleo
Servings: 4 -6 servings
Author: the whole smiths


  • 1.25 lbs ground turkey or chicken
  • 2 cloves of garlic minced
  • 1.5 C. basil finely chopped I use food processor or blender because I'm lazy!
  • 1 tsp. ginger grated
  • 1 Tbsp. coconut aminos
  • 1/2 tsp. fish sauce
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 4 oz jar of green curry paste

For Dipping Sauce:

  • 1/2 C. crunchy almond butter
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. chili garlic sauce
  • 1 tsp. chili oil
  • 2 tsp. sesame oil
  • 5 Tbsp. water


  • Preheat oven to 375*
  • In a large bowl combine all meatball ingredients thoroughly
  • Lightly oil two baking dishes
  • Roll meatballs into balls the size of a cutie orange and place in dish
  • Bake for 20 minutes
  • For dipping sauce, combine dipping ingredients thoroughly
did you make this recipe?Tag @thewholesmiths on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made theres for dinner last night. A bit more effort than I’m usually willing to put out on a midweek dinner for one — but WELL worth it. Can’t WAIT to enjoy the leftovers for lunch later this week. Thanks so much for sharing!

  2. Amazing!! Are these freezer-friendly – not sure with the basil in them? If yes, would you recommend freezing them pre- or post-baking?