Thai Basil Pork Meatballs (Sai Ua-Inspired)

About This Recipe

These meatballs take their flavor cues from sai ua, the herb-and-spice-packed grilled pork sausage of Northern Thailand, reshaped into an easier, skillet-friendly meatball format. Ground pork is mixed with a generous amount of Thai basil, lemongrass, makrut lime leaf, and red curry paste, then seared and finished in a light tomato-basil sauce -- a home-cook addition that isn't part of traditional sai ua but pairs naturally with the meatballs' aromatic profile and makes them easy to serve over rice. The technique for the meatballs mirrors sai ua's mixing method: finely chopped fresh aromatics (lemongrass, makrut lime leaf, chilies) are worked directly into the ground pork along with red curry paste and fish sauce, rather than relying on dried spices, which is what gives sai ua its distinctly fresh, herbal punch compared to more neutral Western meatballs. Searing in a hot pan first builds a crust before the meatballs finish gently in the tomato sauce, so they stay juicy rather than drying out. Served over jasmine rice or rice noodles with extra torn basil on top, this dish takes the bold, citrusy, herb-forward character of Northern Thai sausage and turns it into an easy weeknight skillet meal.

Ingredients

Serves 4

• 500 gground pork
• 0.5 cupThai basil(finely chopped, plus extra whole leaves for serving)
• 1 stalklemongrass(tender part only, minced)
• 4makrut lime leaves(finely shredded)
• 2 tbspred curry paste
• 2 tbspfish sauce
• 1 tbspneutral oil
• 3 clovesgarlic(minced)
• 400 gcrushed tomatoes
• 1 tbsppalm sugar
• 1red chili(sliced, optional)
• 3 cupscooked jasmine rice(for serving)

Instructions

1. 1

   Mix the meatballs

   Combine ground pork, chopped basil, lemongrass, makrut lime leaves, half the curry paste, and 1 tbsp fish sauce in a bowl. Mix well with your hands until evenly combined.

2. 2

   Shape

   Form the mixture into 16 meatballs, about 30g each, rolling firmly so they hold together.

3. 3

   Sear

   Heat oil in a wide skillet over medium-high heat. Sear meatballs in batches, turning, for 5-6 minutes until browned on all sides. Remove and set aside.

4. 4

   Build the sauce

   In the same skillet, add garlic and remaining curry paste, cooking 1 minute until fragrant. Add crushed tomatoes, palm sugar, and remaining fish sauce, and simmer 5 minutes.

5. 5

   Finish the meatballs in sauce

   Return meatballs to the skillet, cover, and simmer 8-10 minutes until cooked through (74C/165F internal) and the sauce has thickened slightly.

6. 6

   Serve

   Scatter with fresh basil leaves and sliced chili if using. Serve hot over jasmine rice.

Variations

• •

  Use ground chicken or turkey instead of pork for a leaner version.

• •

  Skip the tomato sauce entirely and serve the seared meatballs with a side of nam jim jaew for a more traditional sai ua-style presentation.

• •

  Add a splash of coconut milk to the tomato sauce for a richer, milder finish.

Storage

Refrigerate in the sauce in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. Freezes well up to 2 months.

Frequently Asked Questions