ThaiBakedChickenCuisineEverything ElseMainsMeatQuick & Easy

Quick Dinner – Thai Meatballs

25 mins Cook
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Thai meatballs

Delicious Thai Meatballs made with pork or chicken, the excellent Thai flavour of these can have all of us convinced you picked them up from one of these posh Thai eating places.

Ramsha Baig

Served with a sweet Chilli Dipping Sauce, those are severely tasty!! in case you’re in the temper for a Thai feast, try these Thai Meatballs with an aspect of Basil chicken and Thai Fried Rice!

Thai Meatballs

You may mix together mince with coriander/cilantro, garlic and a dash of soy and escape with calling that Thai. And they will be ok(ish). but in case you want some Thai Meatballs that are critically scrumptious, and surely sincerely do taste real-deal Thai, then you’re going to want the assist of a few more matters.

I assume you’ll be acquainted with maximum of the ingredients in these meatballs, besides possibly this one – Kaffir Lime Leaves.

Now, earlier than you run around town seeking to hunt those down in an Asian save, allow me just stress this truth: sure it provides a touch some thing-some thing that is so authentically posh-Thai-restauranty, however it isn’t obligatory!!

these are nevertheless smashing meatballs even without kaffir lime leaves.

Kaffir lime leaves aren’t from normal lime bushes, they’re special. They smell limey but more earthy. they may be plonked in whole into curries / soups / coconut rice to infuse with flavour, or finely chopped as pictured above. reduce out the stem, roll it up like a cigar, then finely slice (purpose they are kind of difficult, got to chop ’em finely).

They price a few bucks for 20 or so, and that they freeze so well! i exploit them in a handful of recipes and that i’ve connected them within the notes for you.

What goes in Thai Meatballs

In addition to the elective Kaffir lime leaves, these Thai Meatballs have all of the other regular Thai-flavour suspects:

Masses of garlic, ginger, chillies



Fish sauce (or soy, if you really insist)

Just provide them blend and you’ve your self some severely tasty meatballs.

The way to cook dinner them – because they’re so adorable and smooth, they are type of difficult to pan fry. So I bake those. They preserve their shape and are golden at the outside, and juicy on the interior!

Make a meal out of it – serve these on the side!

Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

Sweet Chilli Dipping Sauce for Thai Meatballs

I completely cheat with the dipping sauce. I just physician up candy chilli sauce with a few garlic and lime juice.

In case you actually need to move all out, I’ve protected the recipe for a home made sweet Chilli Dipping Sauce (that is pictured within the photograph right at the pinnacle). however I don’t usually hassle, if I’m clearly honest.

Due to the fact…. properly, need to recognize the fact? I figure the meatballs themselves are incredible sufficient as it’s far and those don’t genuinely word the dipping sauce.

Make these for dinner or serve them at a party. either manner, you’ll be a hero!

Quick Dinner - Thai Meatballs

Quick Dinner - Thai Meatballs

Epic Thai Meatballs made with pork or chicken, the excellent Thai flavour of these can have all of us convinced you picked them up from one of these posh Thai eating places.
prep time
20 mins
cooking time
25 mins
total time
45 mins



  • 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


  • 1/2 cup / 125 ml sweet chilli sauce , store bought (Note 5)

  • 1 garlic clove , minced

  • 2 tbsp lime juice , plus more to taste


  • Coriander/cilantro leaves , finely sliced large red chillies

  • Steamed jasmine rice


Preheat oven to 220C/430F (popular) or 200C/390F (fan / convection).
Place a rack on a tray (optional, rack continues balls barely rounder).
Place Meatball ingredients in a bowl (except oil spray), mix well along with your arms. best use greater breadcrumbs if essential - Now and again, chicken mince may be quite moist. Scoop up 1 barely heaped tablespoon and roll right into a ball (approximately 3cm / 1.25" diameter).
Spray rack nicely with oil and location the meatballs on the rack.
Spray meatballs generously with oil, then bake for 20 - 25 minutes or till a piece browned. They must be beautifully tender - see video!
Serve heat with Sauce, garnished with coriander and chillies if favored.
Place ingredients in a bowl and blend. Set aside for at least 10 mins before the use of.


LEMONGRASS: I use paste in the video, so you can see what it looks like. Lemongrass paste is sold in the fresh herbs section (fridge) at supermarkets in Australia. They are a terrific easy substitute for fresh, and it's perfectly acceptable! A Malaysian friend of mine also told me that "everyone" in her family uses frozen finely chopped lemongrass which you can buy from Asian stores, this would also work great. To use fresh, peel off the green outer reedy part, then finely chop the soft white part. You'll need 1 very large or 2 normal lemongrass sticks for this. 2. Kaffir lime leaves: this is an optional extra that will really give these meatballs an edge that is like what you get from really great Thai restaurants. But even without, these meatballs are a cut above the usual Thai meatball recipes, so don't fret if you can't find them! They are not the leaves of normal lime trees, they are different trees. Used in many south easy Asian cuisines, they are limey but have an earthy flavour. In Australia, you'll find them in Woolies, Coles, Harris Farms, fruit & veg stores (herb section) and of course, Asian stores. THEY FREEZE GREAT and last for months and months. Then use for: Coconut rice, Beef Rendang, Mango Red Curry. Finely slice and add to South East Asian salads and stir fries, use whole in soups and curries. It's a secret ingredient that will make people stop and ask "tell me your secret!!" DRIED KAFFIR LIME LEAVES can be substituted, but because they are not as aromatic as fresh, add the zest of 1 fresh lime as well. Use 1 tsp of finely crushed dried kaffir lime leaves (use your hands or finely chop). 3. Chillies: 3 Thai or birds eye chillies makes it moderately spicy, not blow-your-head-off. Thai all the way! Dial it down by using only 1 if you are concerned. Or, use large red chillies (like cayenne) which are not as spicy (smaller chilli = spicier), and use 1/2 of one, that way you'll get the little red bits in the meatballs without the heat. Or skip it if you really want, it won't change the flavour, just means they won't be spicy. 4. Coriander / cilantro: Watch the video: bundle up the leafy end tightly then finely chop. Use the stem as well as the leaves, great flavour in the stem! 5. Sweet Chilli Sauce: I make this with store bought sauce because it's not the star in this dish and when it's doctored, it makes a great sauce. However, if you would like to make your own, here is the recipe (1st photo in post): 125ml/1/2 cup water, 2.5 tbsp sugar (any), 3 tbsp rice wine vinegar, 1 long red chilli and 1 birds eye chilli (finely chopped,seeds reserved), 1 cm 2/5" ginger (julienned), 2 cloves garlic finely chopped, dash of fish sauce, 1 tsp sriracha, 1.5 tsp corn starch dissolved in 2 tsp water. Bring sugar and water to boil in small saucepan over medium heat. Add vinegar, chillies, ginger and garlic. Simmer, stirring occasionally until sugar is dissolved and liquid is reduced by a quarter. Add the fish sauce and stir in the chilli sauce. Drizzle in the corn starch slurry while continuously stirring over heat, until mixture thickens into thin syrup. Remove and allow to cool to room temperature, will thicken as it cools. 6. Rolling Meatballs: Here's how I roll meatballs in a bid to be speedy - measure and dollop all the mixture using a cookie scoop (I use a 1 tbsp one) onto a work surface. THEN roll them. Rather than doing them one by one. I promise this is faster! 7. Make ahead: Freeze raw on a tray then to save space, transfer into bags / containers. Thaw then bake per recipe. They also reheat great in the microwave! 8. Side suggestions for a meal: Thai Fried Rice (skip the meat) + slices of tomato and cucumber (very Thai), Asian Noodle Salad, use the dressing from this Thai Beef Salad to make a giant Asian leafy salad. 9. Nutrition per serving, assuming this serves 4 as a meal.
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