Delicious Thai Style Meatballs

Submitted by Bethie2

"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!"

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 4

ingredients

• Dipping Sauce

• 1 teaspoon chopped fresh coriander
• 3 spring onions, chopped fine
• 1 teaspoon grated fresh ginger
• 1 garlic clove, chopped fine
• 1 mild chili, deseeded and finely chopped (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey

• Meatballs

• 50 g caster sugar
• 3 tablespoons Thai fish sauce
• 450 g ground lean pork
• 4 spring onions, chopped fine
• 1 garlic clove, chopped fine
• 2 teaspoons lemongrass, chopped fine
• 1 teaspoon cornflour
• 1 tablespoon finely chopped of fresh mint
• 2 tablespoons finely chopped fresh coriander
• salt and black pepper
• 1 tablespoon oil

directions

1. For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
2. 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.
3. With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
4. Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
5. 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.
6. You can also freeze the meatballs raw and cook when needed. This works well.
7. Happy chopping!

Reviews

[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.

 

[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!

 

[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.

 

[Rhonda A.]

I just want to no what kind of sauce do u have with the noodles & meat balls thanks Rhonda

 

[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!