Delicious Thai Style Meatballs

"This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!"
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Hungry Honey photo by Hungry Honey
photo by Hungry Honey photo by Hungry Honey
photo by gailanng photo by gailanng
Ready In:
55mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
  • Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
  • With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
  • Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
  • As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
  • You can also freeze the meatballs raw and cook when needed. This works well.
  • Happy chopping!

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Reviews

  1. Jeremy Fretts
    Wow! I wasn't expecting them to live up to the 5-star rating, but they do! Wonderful flavors. While the recipe doesn't make a large quantity of sauce, all the flavors are potent, so a little bit is just right.<br/><br/>I served these at an office potluck, where they were a hit. I only made a couple small tweaks, based on some food science from America's Test Kitchen: I added milk, breadcrumbs (panko) and a little gelatin to help keep the meat moist and tender. (I now do this for all meatballs.) I also added one egg in a double recipe. Then, I baked them on a wire rack in a 450 degree rather than frying. Again, this is my "standard" for meatballs.<br/><br/>Since I was serving from a crockpot, I used half of the sauce as a glaze, and reserved the other half for dipping.
     
  2. Jamie H.
    So good! The only changes I made was subbing beef for pork and adding bread crumbs and an egg as i always do for meatballs. The fish sauce/sugar mix made the meatballs a little sweet for my taste, so I will probably half it next time. I was nervous about the dipping sauce as it was so strongly favored but it really paired well with the meatballs. I served the's with coconut rice and stir fried veggies using the dipping sauce as the stir fry sauce. I usually have a hard time with asian inspired dishes but i will definitely make again!
     
  3. Jocelyn L.
    Bursting with Thai flavour! Hubby loved them too. Made them as a side to sweet potato carrot Thai soup. Combo was perfect for this fall evening. Followed recipe but broiled them instead of frying, turned once and they were perfect.
     
  4. Rhonda A.
    I just want to no what kind of sauce do u have with the noodles & meat balls thanks Rhonda
     
  5. Hungry Honey
    Oh my goodness! I made these tonight and they are gorgeous! I didn't make the dipping sauce this time as I served them with homemade pork fried rice. Next time I make these I will make them with the dipping sauce. I love these tasty balls and I never would have though to make them myself!
     
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Tweaks

  1. Chef Milano
    DELICIOUS! WHAT A WINNER!<br/>I only made the meatballs - didn't take that long - and they were great! I used beef since I didn't have pork on hand, and used shredded lime rind since I had no lemon grass. If you can't find fish sauce, soy sauce will do fine too. I had green onions I cut fine also. So incredibly good! Any type of ground meat will do - I even think all the meatball ingredients put together will make a great marinade over large shrimp or chicken breasts.<br/>I served the meatballs with coconut rice (use coconut milk instead of water) and some veggies and salad.<br/>Never even made the dressing, but they were so tasty I never missed it.
     

RECIPE SUBMITTED BY

Hi! <br> <br>Am originally from Canada but live in the UK now. Love to travel and try the local fare. But don't think you can beat a Lobster Supper from Atlantic Canada!!
 
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