Bangkok meatballs on skewers

"Anyone who has been to Bangkok will have come across various meatballs being cooked out in the markets. Here is a version to do at home."
photo by a user photo by a user
Ready In:
1hr 15mins
6 skewers




  • Put the skewers into water to soak.
  • This helps prevent them burning.
  • Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
  • This is the glazing sauce.
  • Combine all the remaining ingredients in a bowl and mix thoroughly.
  • The best way is to use your hands.
  • Roll mixture into 18 meatballs.
  • About a rounded tablespoon mixture each.
  • Thread 3 meatballs onto each skewer.
  • If you like you can add slices of red or green pepper between meatballs.
  • Plce them on a baking sheet.
  • Bake in a preheated 350 degree oven for 10 minutes.
  • Remove skewers and brush meatballs with the glaze all over.
  • Turn on the broiler.
  • Place skewers under the broiler and cook for about 2 minutes each side.
  • Serve.
  • These could also be prepared ahead up to the broiler part and then barbequed.

Questions & Replies

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  1. We loved these meatballs. I added the garlic chile paste to the meatball mixture instead of the glaze. I baked them in a 350 degree oven. Tossed them with some Thai Sweet Chile Sauce, and nuked them for a couple minutes. Everyone loved them. Thanks for a great recipe.
  2. Really outstanding meatballs! I translated the recipe into Australian and used a bit over 300gm lean beef and I'm guessing that broiling means grilling! All ingredients are always in the pantry so this was a very easy recipe. I used 1/2 tsp siraccha sauce rather than chillies and the heat was perfect. Served with coconut rice, fantastic meal - thanks for posting!
  3. Very good Have made this several times for parties Cooking the meatballs ahead of time and then adding glaze and reheating
  4. I served this at my Daughters 16th party to rave reviews! The ingredient list is rather long but uses ing. always found in my cupboard. I doubled the recipe n served 2 balls on each mini skewer seperated by a piece of red capcicum. I made the recipe to step 12 the morning of the party (balls hold together perfectly) then just heated through on the BBQ to be served with drinks.YUM!!
  5. These were really great, I didn't put them on skewers and cooked far to many for me for one meal. But these are really good cold in fact I think I preferred them cold. Would make a great appetiser with drinks.


I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!
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