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Vietnamese Basil Meatballs with Two Mustard Dipping Sauces

Juicy, aromatic meatballs made with a rich sausage‑beef blend and fresh Thai basil. Browned for flavor, roasted for tenderness, and served with two bright, modern mustard dips — perfect for hosting or easy entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, Vietnamese
Servings 16 meatballs

Equipment

  • Cast-iron skillet
  • Mixxing bowl
  • Cutting board & knife
  • Tongs, spatula

Ingredients
  

Meatballs

  • ½ lb ground sausage pork or chicken
  • ½ lb ground beef 80/20 or 85/15
  • 1 small shallot grated
  • 2 garlic cloves grated
  • 1 tsp grated ginger
  • 1 Tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sugar or honey
  • ¼ tsp white pepper
  • 1 egg
  • 1 –2 Tbsp cold water
  • 2 –3 Tbsp panko or plain breadcrumbs
  • 2 Tbsp finely chopped Thai basil leaves
  • 1 Tbsp finely minced basil stems optional but excellent

Creamy Basil‑Mustard Yogurt Sauce

  • ¼ cup Greek yogurt or mayo
  • 1 Tbsp Dijon mustard
  • 1 tsp honey
  • 1 Tbsp finely chopped Thai basil
  • Squeeze of lime
  • Pinch of salt + pepper

Chili Honey‑Mustard Dipping Sauce

  • 2 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1 tsp rice vinegar or lime juice
  • 1 tsp soy sauce
  • 1 –2 tsp water to thin
  • Optional: pinch of white pepper or chili crisp oil

Instructions
 

Mix the Meatballs

  • In a bowl, combine sausage, ground beef, grated shallot, garlic, ginger, fish sauce, soy sauce, sugar/honey, white pepper, egg, cold water, and panko.
  • Mix gently until just combined — avoid overworking.
  • Fold in chopped basil leaves and minced basil stems last to keep the flavor bright.
  • Roll into 1½‑inch meatballs.

Brown the Meatballs

  • Preheat oven to 400°F.
  • Heat a cast‑iron skillet over medium‑high with a thin layer of oil.
  • Add meatballs and brown on all sides, about 3–4 minutes total.
  • They don’t need to be cooked through — just caramelized.

Roast to Finish

  • Transfer the cast‑iron skillet to the oven.
  • Roast 10–12 minutes until meatballs are cooked through and juicy.

Dipping Sauce: Creamy Basil‑Mustard Yogurt

  • Stir together yogurt/mayo, Dijon, honey, basil, lime, salt, and pepper.
  • Adjust thickness with a splash of water if needed.

Dipping Sauce: Honey Mustard

  • Whisk together Dijon, honey, vinegar/lime, soy sauce, and water.
  • Add white pepper or chili crisp if desired.

Serve

  • Transfer meatballs to a platter.
  • Serve warm with both dipping sauces on the side.
  • Garnish with extra basil for color.

Notes

These meatballs are perfect for hosting — easy to prep, deeply flavorful, and crowd‑friendly. The sausage‑beef blend gives you a juicy, caramelized bite, while the basil keeps everything bright and fresh. Pairing them with two mustard dips adds contrast and makes the dish feel modern and entertaining‑ready.
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