Epic THAI MEATBALLS!!! Made with pork or chicken, the brilliant Thai flavour of these will have everyone convinced you picked them up from one of those posh Thai restaurants.
Served with a Sweet Chilli Dipping Sauce, these are seriously tasty!! If you’re in the mood for a Thai Banquet, try these Thai Meatballs with a side of Chicken Satay and Thai Fried Rice!
Thai Meatballs
You can mix together mince with coriander/cilantro, garlic and a dash of soy and get away with calling that Thai. And they will be ok(ish). But if you want some Thai Meatballs that are seriously delicious, and really truly do taste real-deal Thai, then you’re going to need the help of a few more things.
I think you’ll be familiar with most of the ingredients in these meatballs, except perhaps this one – Kaffir Lime Leaves.
Now, before you run around town trying to hunt these down in an Asian store, let me just stress this fact: yes it adds a little something-something that is so authentically posh-Thai-restauranty, but it isn’t mandatory!!
These are still smashing meatballs even without kaffir lime leaves. 🙂
Kaffir lime leaves aren’t from normal lime trees, they are different. They smell limey but more earthy. They are plonked in whole into curries / soups / coconut rice to infuse with flavour, or finely chopped as pictured above. Cut out the stem, roll it up like a cigar, then finely slice (cause they are kind of tough, got to chop ’em finely).
They cost a few dollars for 20 or so, and they freeze so well! I use them in a handful of recipes and I’ve linked them in the notes for you.
What goes in Thai Meatballs
In addition to the optional Kaffir lime leaves, these Thai Meatballs have all the other usual Thai-flavour suspects:
- plenty of garlic, ginger, chillies
- coriander/cilantro
- lemongrass
- fish sauce (or soy, if you really insist)
Just give them mix and you have yourself some seriously tasty meatballs.
How to cook them – because they’re so lovely and soft, they are kind of hard to pan fry. So I bake these. They hold their shape and are golden on the outside, and juicy on the inside!
Sweet Chilli Dipping sauce for Thai Meatballs
I totally cheat with the dipping sauce. I just doctor up sweet chilli sauce with some garlic and lime juice.
In case you really want to go all out, I’ve included the recipe for a homemade Sweet Chilli Dipping Sauce (which is pictured in the photo right at the top). But I don’t usually bother, if I’m really honest. 🙂
Because…. well, want to know the truth? I figure the meatballs themselves are impressive enough as it is and people don’t really notice the dipping sauce. 😉
Make these for dinner or serve them at a party. Either way, you will be a hero! – Nagi x
Make a meal out of it – serve these on the side!
- Steamed Jasmine rice or Coconut Rice
- Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
- Asian Sesame Dressing for any fresh salad or steamed vegetables
Thai takeout favourites
- Pad Thai and Pad See Ew
- Thai Red Curry and Green Curry
- Massaman Curry
- Thai Fried Rice
- Starters – Chicken Satay and Thai Fish Cakes
- Browse the Thai recipe collection
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Thai Meatballs
Ingredients
Meatballs:
- 500 g / 1 lb pork mince (ground pork, or chicken)
- 1 tbsp lemongrass paste (or finely chopped fresh) (Note 1)
- 1 tsp grated ginger
- 3 cloves garlic , minced
- 3 kaffir lime leaves, stem removed and very finely shredded, optional extra (Note 2)
- 3 Thai or birds eye chillies , seeds removed and finely chopped (Note 3)
- 1/4 cup coriander/cilantro , leaves and stem finely chopped (Note 4)
- 1 tsp sugar (any)
- 1 tbsp fish sauce (can sub with soy sauce if required)
- 3/4 cup panko breadcrumbs (+ extra 1/4 cup if needed)
- 1 small egg
- Oil spray
Sweet Chilli Dipping Sauce:
- 1/2 cup / 125 ml sweet chilli sauce , store bought (Note 5)
- 1 garlic clove , minced
- 2 tbsp lime juice , plus more to taste
Optional garnishes:
- Coriander/cilantro leaves , finely sliced large red chillies
Instructions
- Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).
- Place a rack on a tray (optional, rack keeps balls slightly rounder).
- Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25" diameter). (Note 6 for my way)
- Spray rack well with oil and place the meatballs on the rack.
- Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!
- Serve warm with Sauce, garnished with coriander and chillies if desired.
Sauce:
- Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Be warned of close encounter with Baby Hands. Also – Dozer fans – don’t miss his little cameo at the end of the recipe video. I swear, one day a pelican is going to turn around and give him a big peck!!
LIFE OF DOZER
He’s really looking forward to tomorrow (Halloween).
Really.
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Love, love love your recipes Nagi. Have given up looking at cook books. Just look at your site for recipes. I want to make this ahead for a party. I would prefer to cook and reheat in the microwave on the day. Is this a problem? You recommend freezing raw.
Spot on! Brings back – long lost memories of my time in Thailand. “Dī māk”! Your chili sauce “doctored” is the way to go. Have to go back, too many years away.
That’s great to hear Greg!!
Hey Nagi, what do you think about making them bigger into rissoles? I’m wanting to cook these as a proper meal
Hi Mia, you definitely could, they would take slightly longer to cook – N x
Nagi, I will make these again and again. They are so delicious! Because I used regular ground pork, which is about 25%fat, I didn’t spray the balls with oil. I baked at 400F convection and they browned beautifully on the bottoms. I subbed fresh white bread crumbs for the panko and that worked fine. My scoop must be smaller than yours because my balls were done in 10 minutes, I served them with your quick sauce recipe, and everyone raved! Thank you so much!
That’s so great to hear Georgette!!
I love these meatballs, they are currently just out of the oven, and I don;’t know how they will last until I serve them. I minced 500 grms. pork belly, rather than shop bought pork mince and added some chopped water chestnuts.
Cant keep away from them, and they smell devine.
That’s so great to hear Angela!!!
Hi Nagi, We have a large quantity of these meatballs to reheat but I don’t want them to go dry.. Can they be reheated in the oven? If so, can you give me instructions please? Many thanks. Ann
Hi Ann, I think they might dry out in the oven, I would reheat in the microwave or even a slow cooker – N x
Hi Nagi, it’s pesky me again. We have a large quantity of these meatballs to reheat but I don’t want them to go dry.. Can they be reheated in the oven? If so, can you give me instructions please? Many thanks. Ann
Hello Nagi!! I absolutely love your recipes! I have tried a handful of your recipes and my family and I LOVE them! Thank you! I’m making this thai fried rice today, it seems quick and easy, but I’m using rotisserie meat, since I’m in a hurry and we need to eat dinner prior to heading out to the airport to pick up the hubby. I love how you include a note about your dog and the end of this video was awesome! My daughter loves your doggy!
The flavors that you incorporate into your recipes, are all flavors that I LOVE! Thank you!
Thanks so much Wendy, I really appreciate the feedback ❤️
A big thank you for this recipe, it is so tasty & easy to make & its always a winner. I love following you & Dozer. I always know your recipes are going to be a big success. Thanks again
Hi Pip, I’m so glad you loved it!!
Further to my previous question about panko crumbs. I forgot to ask if the homemade sweet chilli sauce can be made in advance and frozen? Thanks Ann
Hi Ann, it sure can!
Hi Nagi, we are catering for about 50 people with finger food at my sister’s birthday party. We intend to make the Thai meatballs and Sweet and Sour ones. However, some of the guests are gluten free so can you offer a substitute for the panko crumbs please? Thanks Ann
Hi Ann, gluten free breadcrumbs would work fine here – N x
Made these tonight for dinner and they were amazing! Very flavoursome. Served with basmati rice and pickled cucumber salad. Thanks for a great recipe!
Sounds divine!
Hi Nagi, thank you for sharing your amazing recipies. Can the flour in the thai meatballs be substituted for almond or cocosflour?
I haven’t tried to be honest Ingrid, I imagine it would be fine with almond flour – N x
Ok, I will try it and let you know if it works. Xx
These meatballs are easy to make and delicious! I added them to my usual green curry with lots of veggies. My huband thought I was crazy to take it to a church lunch but the empty pot said differently….
Hello again!! I keep coming back to your wonderful receipes. Thank you so very much for sharing your knowledge and love of food. ( big hugs ) xo
Love your receipts
Thanks Arlene!
Love the dog and the recipe for meatballs. I did add double amount of fish sauce and also 2 chopped scallions, otherwise great! Thanks.
Awesome Rick! Thanks for the feedback!
Made this recipe for friends visiting over the weekend. They loved the meatballs and they were so tasty and easy to make. I made them with chicken mince and added more breadcrumbs which made them easier to roll when mince is moist. Hadn’t used panko breadcrumbs before but found them very good. Will definitely make this recipe again. Thanks Nagi!
OMG! Let me shout to the world how wonderful these are! I’m having a BYOB (bring your own balls) gathering so I’m trying out recipes. No need to look further. I think the host will the winner. I have a convection oven so used that and they browned beautifully. And were so soft. Cant’t wait to try more of your recipes. Love your Dozzer.
All I can think of now is “Bring your own balls”!!!!! HILARIOUS!!!!!