• Mama Julie Cooks

Thai Basil Dippers With Sweet Sauce - Keto Friendly !!!

Updated: Sep 6, 2019




I really like this recipe, not only because it is good, but because it is easy. It can be made in bulk for food prep and both the meat mixture and/or the cooked meatballs can be frozen for future meals. Win Win !!!


For The Dipper Mixture:

4 lbs. ground beef

1 1/2 Tbsp. ginger ( minced or pureed )

1 1/2 Tbsp. Lawry's garlic salt

3 Tbsp. soy sauce

1 Tbsp. sesame oil

1 Tbsp. garlic ( minced or pureed )

1/2 cup Thai Basil - chopped

1/2 cup cilantro - chopped

1/2 cup green onions - chopped


Combine all the above ingredients and make sure everything is evenly incorporated. You can make the mixture the day before if you want. I have also frozen large batches of this mixture at this point for future use.


This batch made approximately 30 medium sized meatballs or dippers. I frequently will double the recipe.


To Cook the dippers, I like to take a large cookie sheet and cover it with aluminum foil for easy clean up. Then, take a cooking rack that fits into your cookie sheet and spray it with non stick spray on both sides and insert into the cookie sheet. Place your meatballs on top of the rack. This allows the meatballs to cook more evenly and not get soggy on the bottom as the juices come out of the meat while cooking. I cook them at 350 F for 35-45 minutes until cooked all the way through. The time can vary depending on how big or small you make the meatballs so make sure they are cooked all the way through.


Note: The meatballs will shrink as they cook so, if you want them a certain size for any reason, make sure you mold them a little bit bigger.


Note: If you want to check the seasoning, take a small pinch of the meat mixture and cook it in a skillet until cooked thoroughly and then taste it. Adjust seasonings to fit your taste.


This is the sweetener I use.


For The Sweet Sauce:

1 cup soy sauce

2/3 cup Lakanto Monkfruit ( I am keto and don't use sugar but if you aren't feel free to use any sweetener you like. )

2-4 Tbsp. rice vinegar ( the no sugar version ) If you like more tartness add the full 4 Tbsp if you want a more mild version only add in 2 Tbsp. Add a little bit at a time and adjust to your preferences.

1 Tbsp. each: minced ginger and garlic

1 1/3 cup water

1/3 cup green onions, minced

1 tsp. Xanthan gum


In a medium saucepan, heat up the soy sauce, monk fruit, sweetener of choice, rice vinegar, garlic, ginger, and water. Adjust seasonings to suite you! Whisk in your Xanthan gum. Keep whisking as you add in the Xanthan gum so it will not clump. I love using Xanthan gum because it is one of the lower carb thickeners but also it is an insoluble fiber, so most of the low carb experts say that the small amount of carbohydrates in this product will not be absorbed and should not be counted toward your carb budget. If you're not worried about carbs, feel free to use any thickening agent you want!





There are so many ways to serve these. I like to serve them in a half of a roasted bell pepper. Bok choy stir fried with just a little garlic, ginger, and sesame oil is also really good. If you're not on a carb budget, then go for some Jasmin rice, whatever makes you and your family happy!!!




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