Step 1

Prep the aromatics.Chop the basil, dice the shallot and bird’s eye chilis.

Step 2

Preheat the oven to 450°F/232°C.In a large bowl, mix together the meatball components along with the aromatics. Mix until everything is evenly distributed.

Step 3

Put a little water on your hands to prevent sticking. Form the meatballs into golf ball sized balls and place on a sheet pan.Roast in the oven for 15-20 minutes, or until browned and cooked through.Enjoy right away or store them in the fridge for later use.