Meatballs From Asia

4 Servings 20 Minutes + Cooking

Nutritional information per serving:Fat: 22,0 g, carbohydrate: 3,6 g, fiber: about 1.7 g, protein: 25,2 g

  • 500 g chicken, lame, or regular ground beef
  • 2 cloves garlic, finely chopped
  • 4 spring onions, finely chopped
  • 2 teaspoons fish sauce
  • 1 teaspoon gluten-free soy sauce
  • ½ tsp sesame oil
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried


  • 8–10 leaves from courgette, washed and dried
  • sour cream
  • cucumber, sliced


  • Set the oven at 125 degrees.
  • Mix the minced meat with all the ingredients: garlic, spring onion (but keep some chopped spring onion for the sauce), fish sauce, soy sauce, sesame oil, ginger, salt, pepper and parsley.
  • Feel free to let the dough stand for 15 minutes, so that the flavor settles.
  • Take a little olive oil in their hands, and form fit large meatballs. Brown them on medium heat in a frying pan with butter.
  • Place the meatballs in an ovenproof dish and bake in the middle of the oven for approx. 5 minutes until they are cooked through.
  • Place two leaves of lettuce in the lunch box and 3 meatballs on each leaf. Pour some sour cream with chopped spring onions over it. Place some cucumber slices in a separate compartment in the box, and bring extra sour cream sauce in a small box next to it.
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