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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Sally says
Hi Nagi
I live in the UK & just wanted to say how much I love your blog & trust your recipes – they always work! My current favourite is the Vietnamese caramel pork & pickled carrot side dish – just awesome. Thai meatballs tomorrow night!
In France recently I bought some dulcey (blond) chocolate & made a fab tart with it in sweet pastry. Is dulcey available in Aus or a cheaper equivalent? It’s an amazing ingredient but sooo expensive: £30/kg – Aus $50. My husband & I are spending January in Manly to see our kids & friends & I’ll be stocking up on so many ingredients for when we’re back in the dark & cold English winter, pining for the colour & sun of Australia!
Thanks for the recipes & I’ll say hello if I see you & Dozer! 🤗x
Nagi says
Dulcey? Hmm, I don’t think I’ve ever seen it! I will keep an eye out for it, I’d be interested to give it a go. You will LOVE Manly in January!! School holidays, it’s pumping! N xx
Joan Landa says
Nagi, you without a doubt, have the absolutely best recipes available. When I see one freshly arrived in my inbox, I have to read it before any other e-mail (unless there is one that says I won 10 million dollars!) I do enjoy your Mama’s recipes as well, but your just hit every button for me! Your Chinese BBQ pork will forever live on in my recipe must-makes. And this Thai meatball one looks like another big winner! (dinner tonight!) Truth time: as much as I totally love your recipes, I have to admit I do scroll to see what Dozer is up to in this episode! He is such a character! I love Goldens (my sister raised them so we always had some scooting around). Dozer may not look like my Katie, who is my 85 lb pittie-lab, but the personality is on point! My Katie does not “get” the idea of “walk WITH me” – she uses all her power (and she is amazingly powerful) to pull me to the point where to hang on to her, I am almost levitating and have crashed into not a few trees and bushes thanks to her. She, too, is a “foodie” and feels deprived if I do not share all of my meals with her (as long as it’s something dogs can eat!) But, I wouldn’t have her any other way! If G-d has made anything better than dogs, I wouldn’t know what that might be! Please keep the awesome recipes coming as well as photo shoots of Dozer!
Nagi says
And you score BIG POINTS for this –> “I have to admit I do scroll to see what Dozer is up to in this episode! “
Nagi says
“When I see one freshly arrived in my inbox, I have to read it before any other e-mail (unless there is one that says I won 10 million dollars!) ” <-- You just made my day, and cracked me up! ❤️
Debb White says
Im new to tai food, can you give some ideas for side dishes? I have used many of your dishes with great success…We love you ideas.
Nagi says
Hi Debb! Sure thing, I added a note with links to recipes! N xx
Cheryl says
Hi Nagi! I just have to tell you that before I do my weekly shopping I plan each day’s dinner and draw up a list of ingredients. Recipetineats is the first place I check for recipes and, without fail, one or more of your dishes ends up on my table – and they’re always a hit. I look forward to trying out these meatballs for one of our holiday parties!
Nagi says
I LOVE HEARING THAT CHERYL!!! Thank you so much for reading and trying my recipes! N xx
Tracy says
Can dried kaffir leaves be substituted for fresh?
Nagi says
HI Tracy! Thanks for the question, added directions for this 🙂 Use 1 tsp crushed dried + zest of 1 lime, because dried is not as aromatic as fresh. 🙂 N x
Trish says
I love all your recipes Nagi, can’t wait to try these meatballs! And Dozer is adorable in his Halloween duds🎃
Nagi says
I don’t think he agrees…. 😂
Joan Moore says
Can these be made ahead and frozen?
Nagi says
Hi Joan! Thanks for the question, I popped a make ahead note in. Yes, freeze raw! N xx
Lyn says
I have the same question about these being too Spicey? Are they very hot?
By the way Dozer has a great life…He is lucky!
Nagi says
HI LYN!! I have spiciness notes in Note 3 🙂 Hope it helps!!! N xx
Peter says
Your ‘ last Monday of each month’ meatball recipe for this week has changed my meal plans. Thai meatballs tomorrow, everything else can slip back a day. They sound so good.
Nagi says
I LOVE HEARING THAT! 😘
Sandi says
I can’t wait to try this Thai Meatball recipe. It sounds delicious. Most of your recipes include “nutrition facts” which makes it really easy for me to research recipes and prepare meals for my nephew who is trying to watch his weight. Do you have any nutrition facts on this recipe?
Thanks,
Sandi
PS I also love your blog. Keep up the good work!!!
Sandi says
That was quick, THANK YOU!!!
Nagi says
Thanks for the reminder Sandi, update!!! So glad you enjoy my recipes, thanks or reading! N xx
Michelle Stephenson says
Quick question Nagi. I saw those red chili peppers and winced. Are these meatballs mouth-burningly hot? If so could you recommend a mildler pepper that could be substituted. I’m trying NOT to get the fire department involved if I serve this dish to my husband! LOL
Nagi says
Hi Michelle! I popped notes about the spiciness in the notes 🙂 What I would do for a mild version is use 1/2 a long red chilli (larger chilli = less hot) and that would be like using 1 small fiery chilli. Because the chillis is dispersed throughout all that meat, it isn’t a concentrated heat like in a sauce or curry paste. And if you’re really concerned, skip the chilli! 🙂 N x
Maureen Kubala says
I love your blog , but especially the stories and photos of Dozer. I have a five year old golden and he reacts the same way to ant kind of food. He also weighs 80 lbs so I understand how hard it is to restrain Dozer. I am making the apple muffins today-they look delicious. I love your recipes! Happy Halloween and keep up the great work.
Nagi says
80 lb launching at full speed is a challenge to hold back, isn’t it??!!! 😂
Edel Logan says
These look delicious. To make in advance, should I freeze them raw or cooked?
Nagi says
Ah, thanks for the reminder, I will add the directions!
Laura says
I just discovered your blog and I love it so much. Keep up the fantastic work! I’ve already cooked the apple muffins and corn chowder and they were excellent 🙂
Nagi says
Thank you so much for trying my recipes Laura! I’m so pleased you are enjoying my blog! N xx
Tony says
Nagi,
Approximately how many meat balls will this make? I want to serve them as finger food at a party.
Nagi says
Hi Tony! They make 25 meatballs about 3 cm / 2.25″ wide – actually, a wee bit bigger because they puff up slightly when baking, that’s the measurements of the raw balls. 🙂 N x