Paleo Vietnamese Pork Meatballs (Bún chả)

These Paleo Vietnamese meatballs are inspired by the amazing cooks at The Lemon Grass, my first restaurant job in the ’90s. They inspired me in ways they will never know. I will be forever grateful.



½ cup of crushed crackers (Hu Kitchen Almond Flour Crackers for Grain Free/ Gluten Free Meatballs or Ritz crackers)

1 teaspoon powdered ginger

1 teaspoon garlic granules or powder

3 teaspoons coconut sugar or 1 ½ teaspoons brown sugar

1 teaspoon dried basil

½ teaspoon ground black pepper

½ teaspoon salt

½ tablespoon fish sauce

1 tablespoon tamari, coconut aminos, or soy sauce

1 pound ground pork


Preheat your air fryer to 380˚ if you are using this cooking method.

Crush your crackers.  Add them to a bowl with all the spices, fish sauce, and tamari to make a paste.  Add the pork and gently mix the paste into the ground meat.  Once mixed make the meatballs.  I like to use a cookie scoop to measure out 1-inch meatballs, but a tablespoon works too.  You just want the meatballs to be equal in size so they cook evenly and are down at the same time.

Air Fryer:  Place meatballs in the air fryer evenly spaced apart.  Cook for 12 minutes at 380˚ turning meatballs halfway through.  Meatballs are cooked through when the internal temperature reaches 160˚

Frying Pan:  Add 2 tablespoons of avocado oil to a pan on medium/high heat.  And meatballs with a little space between each one to allow air to escape.  Cook for 5 minutes, until the side, has a brown crust.  Flip, and cook the other side for 2 minutes.  Turn heat down to medium/low and allow meatballs to cook for an additional 5 to 7 minutes until internal temperature reaches 160˚

Serve with Quick Pickled Carrots and Daikon, on a bun with Spicy Chili Mayo, in a crisp piece of lettuce or over rice.  Or just eat them as is.