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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Ann says
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
Nagi says
Hi Ann, I think they might dry out in the oven, I would reheat in the microwave or even a slow cooker – N x
Ann says
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
WENDY says
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!
Nagi says
Thanks so much Wendy, I really appreciate the feedback ❤️
PIP BARTON says
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
Nagi says
Hi Pip, I’m so glad you loved it!!
Ann says
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
Nagi says
Hi Ann, it sure can!
Ann says
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
Nagi says
Hi Ann, gluten free breadcrumbs would work fine here – N x
Anita says
Made these tonight for dinner and they were amazing! Very flavoursome. Served with basmati rice and pickled cucumber salad. Thanks for a great recipe!
Nagi says
Sounds divine!
Ingrid says
Hi Nagi, thank you for sharing your amazing recipies. Can the flour in the thai meatballs be substituted for almond or cocosflour?
Nagi says
I haven’t tried to be honest Ingrid, I imagine it would be fine with almond flour – N x
Ingrid says
Ok, I will try it and let you know if it works. Xx
Tracey Pequeno says
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….
Brodie says
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
Arlene Zezza says
Love your receipts
Nagi says
Thanks Arlene!
Rick Georgesco says
Love the dog and the recipe for meatballs. I did add double amount of fish sauce and also 2 chopped scallions, otherwise great! Thanks.
Nagi says
Awesome Rick! Thanks for the feedback!
Karen says
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!
Barbara says
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.
Nagi says
All I can think of now is “Bring your own balls”!!!!! HILARIOUS!!!!!
Julie says
Hey Nagi,
I plan on making the meatballs for dinner. Can I pan fry them or is it a must to cook them in the oven.
Used quite a few of your recipes all of them are great.
Thanks heaps 😄
Nagi says
Hi Julie! You can absolutely pan fry them, I like to bake to keep them rounder and cause it’s easier too! 🙂 N x PS Though with pan frying you can make them juicier and crisper on the outside by using more oil 🙂
Leena Smith says
hiya Nagi i see no salt in the recipe. i am making them now do I add salt ? Please help xx
Nagi says
No Leena, the salt comes from the fish sauce! Don’t need salt!
Linda says
Just made these and oh my……….absolutely delicious!!!! My old man said I didn’t make enough…..I’m gonna fix that! can’t wait to try some of your other recipes. Thank you Linda
Mark Ryan says
Can you put a liquid like chicken broth on them in a warming crock pot so they dont dry out, or would use something else?
Amber Jean says
Hi Nagi! Awesome meatballs, I made them for dinner over stirfried veggies, with the sauce on top. Yum! Thank you! Big hugs for you and Mr. Dozer Pup xoxo -Amber J
Nicole Pryor says
Made as written with ground chicken. Kudos to Central Market in Austin, Texas for having the ingredients. When looking for panko breadcrumbs, I was so excited to see that one brand came from Japan. When I got home I realized what a flake I was for accidentally buying flakes instead of crumbs. (Not sure if it made a difference.) For me, I think the addition of salt would have really made the flavors pop. Next time I’ll try it with pork and a sprinkle sprankle of salt.
Nagi says
So glad you enjoyed this! And yes to adding salt if you want it saltier! N x
Cathy says
Hi Nagi, I just love your blog and your easy to follow instructions. I read that these meatballs can be prepared ahead and frozen raw, but can I prepare them in the morning, keep them in the fridge, and then cook them that evening?
Thanks in advance!
Nagi says
Hi Cathy! Sure thing, that will work great 🙂 So glad you’re enjoying my recipes! N x