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:
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plenty of garlic, ginger, chillies
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coriander/cilantro
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lemongrass
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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!
Make a meal out of it – serve these on the side!
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Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice
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Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
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Asian Sesame Dressing for any fresh salad or steamed vegetables
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
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!!
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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 & serving:
- Coriander/cilantro leaves , finely sliced large red chillies
- Steamed jasmine rice
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:
More Thai food recipes
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Pad Thai and Pad See Ew
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Starters – Chicken Satay and Thai Fish Cakes
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Browse the Thai recipe collection
Life of Dozer
He’s really looking forward to tomorrow (Halloween).
Really.
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Adrienne says
Made them with pork mince absolutely gorgeous, can I use turkey mince
Richard says
had the meat balls – used chicken instead of pork, worked just fine. made a side salad of sliced cucumber and cherry tomatoes, with a bit of lemon juice, salt, and white vinegar. overall great,must ry it with pork next time.
Jill Blunden says
I invented a new word for these gorgeous meatballs ….. scrumptalicious!! They’re packed full of flavour and quick and easy to make!
I go straight to your website now for any recipe I’m looking for, you’re the best!!
Vanessa says
10/10 absolutely delish 🥰
I’ve made these before however this time I made them more a rissole size. Served with sweet chilli sauce and a Thai salad-OMG lovely.
MrsCC says
Delicious. So easy to make. I made a batch to have with Asian slaw for my lunches during the week.
Julia Ogden says
Very delicious and texture just right. Tasted like a Thai takeout. Impressed with the dipping sauce too – used dried crushed chillis cos didn’t have fresh and again it tasted authentic.
Nagi says
That’s great to hear Julia!! N x
Ro says
Worked great! Omitted the chilli for the kids and added chopped water chestnuts. So good.
Ida says
I made these without cilantro as I didn’t have any at hand, flattened the balls and pan fried. So yummy! My family asked to have these again, even when dinner was not over yet.
Asmita says
Hello
Your recipes are phenomenal!love them! Planning to make these tomorrow. Do these freeze well?
Nagi says
Hi Asmita, thanks so much! And yes, these freeze perfectly! N x
Katrina says
Hi Nagi, I made these as a finger food to serve when friends came over. They were an absolute hit. Even my fussy 9 yr old loved them. Thanks again for another winner.
Simone Assmann says
Iam not a great cook – but I try to get better thanks to you Nagi (.. and Nigella…) !!
These thai meatballs are fantastic ! They taste so fresh and healthy ! Iam wondering if there is a substitute to meat ?
Will also need to have a look at your other recipes…. Thanks again for.posting !!
Laura says
Hi Nagi!, I love all your recipes!! I have made many of them and My husband always says they are delicious and taste like food from an amazing restaurant. I was wondering if it was possible that you could show us how to make good eggplant meatballs. Thank you so much for sharing all these amazing recipes with us!
Marie says
Yum!! Made these to use in a stir fry this week and couldn’t help but sneak a couple beforehand. I can’t believe how much flavour they pack, so delicious!!
Sonja says
Wow!! WOW!! Wow!! Hi Nagi, these Thai Meetballs are AWESOME!.I made them 3 weeks ago as finger food for a Friends party…(I used lamb mince..Also porridge oats instead of breadcrumbs as several of us are gluten intolerant) They were all gone within 15 mins..Thanks for sharing :-))
Aj says
Love your site, I am wheat free can I sub the panko for chickpea flour 😃 I’ll try anyway but just wanted to hear what you thought thank you so much in advance ☺️
Nagi says
Would love to know how it goes Aj!!
shaz says
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.
Greg Jorgensen says
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.
Nagi says
That’s great to hear Greg!!
Mia says
Hey Nagi, what do you think about making them bigger into rissoles? I’m wanting to cook these as a proper meal
Nagi says
Hi Mia, you definitely could, they would take slightly longer to cook – N x
Georgette Woo says
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!
Nagi says
That’s so great to hear Georgette!!
Angel a Murray says
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.
Nagi says
That’s so great to hear Angela!!!