Delicious Thai Style Meatballs
photo by gailanng
- Ready In:
- 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
- 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
- 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!
Questions & Replies
Got a question? Share it with the community!
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.
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!
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.