Epic THAI MEATBALLS!!! Made with pork or chicken, the brilliant Thai flavour of these will have everyone convinced you picked them up from one of those posh Thai restaurants.
Served with a Sweet Chilli Dipping Sauce, these are seriously tasty!! If you’re in the mood for a Thai Banquet, try these Thai Meatballs with a side of Chicken Satay and Thai Fried Rice!
Thai Meatballs
You can mix together mince with coriander/cilantro, garlic and a dash of soy and get away with calling that Thai. And they will be ok(ish). But if you want some Thai Meatballs that are seriously delicious, and really truly do taste real-deal Thai, then you’re going to need the help of a few more things.
I think you’ll be familiar with most of the ingredients in these meatballs, except perhaps this one – Kaffir Lime Leaves.
Now, before you run around town trying to hunt these down in an Asian store, let me just stress this fact: yes it adds a little something-something that is so authentically posh-Thai-restauranty, but it isn’t mandatory!!
These are still smashing meatballs even without kaffir lime leaves. 🙂
Kaffir lime leaves aren’t from normal lime trees, they are different. They smell limey but more earthy. They are plonked in whole into curries / soups / coconut rice to infuse with flavour, or finely chopped as pictured above. Cut out the stem, roll it up like a cigar, then finely slice (cause they are kind of tough, got to chop ’em finely).
They cost a few dollars for 20 or so, and they freeze so well! I use them in a handful of recipes and I’ve linked them in the notes for you.
What goes in Thai Meatballs
In addition to the optional Kaffir lime leaves, these Thai Meatballs have all the other usual Thai-flavour suspects:
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plenty of garlic, ginger, chillies
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coriander/cilantro
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lemongrass
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fish sauce (or soy, if you really insist)
Just give them mix and you have yourself some seriously tasty meatballs.
How to cook them – because they’re so lovely and soft, they are kind of hard to pan fry. So I bake these. They hold their shape and are golden on the outside, and juicy on the inside!
Make a meal out of it – serve these on the side!
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Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice
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Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
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Asian Sesame Dressing for any fresh salad or steamed vegetables
Sweet Chilli Dipping sauce for Thai Meatballs
I totally cheat with the dipping sauce. I just doctor up sweet chilli sauce with some garlic and lime juice.
In case you really want to go all out, I’ve included the recipe for a homemade Sweet Chilli Dipping Sauce (which is pictured in the photo right at the top). But I don’t usually bother, if I’m really honest. 🙂
Because…. well, want to know the truth? I figure the meatballs themselves are impressive enough as it is and people don’t really notice the dipping sauce. 😉
Make these for dinner or serve them at a party. Either way, you will be a hero! – Nagi x
Watch how to make it
Be warned of close encounter with Baby Hands. Also – Dozer fans – don’t miss his little cameo at the end of the recipe video. I swear, one day a pelican is going to turn around and give him a big peck!!
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Thai Meatballs
Ingredients
Meatballs:
- 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
Sweet Chilli Dipping Sauce:
- 1/2 cup / 125 ml sweet chilli sauce , store bought (Note 5)
- 1 garlic clove , minced
- 2 tbsp lime juice , plus more to taste
Optional garnishes & serving:
- Coriander/cilantro leaves , finely sliced large red chillies
- Steamed jasmine rice
Instructions
- Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).
- Place a rack on a tray (optional, rack keeps balls slightly rounder).
- Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25" diameter). (Note 6 for my way)
- Spray rack well with oil and place the meatballs on the rack.
- Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!
- Serve warm with Sauce, garnished with coriander and chillies if desired.
Sauce:
- Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using.
Recipe Notes:
Nutrition Information:
More Thai food recipes
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Pad Thai and Pad See Ew
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Starters – Chicken Satay and Thai Fish Cakes
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Browse the Thai recipe collection
Life of Dozer
He’s really looking forward to tomorrow (Halloween).
Really.
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This is the third time I’ve made these delicious little balls with chicken mince. Each time I have frozen the extra cooked ones and they defrost and reheat beautifully.
Can I cook these, then freeze, then defrost and reheat?
Very delicious flavours and super easy to make. I use a zesting microplane to grate the lemongrass, it works way better than chopping! The lime leaves (as a South African I cannot bring myself to use the K-word) really made the flavour, even though I used dried – definitely include them in you can. I made them with lean chicken mince and can’t wait to try pork for a bit more fat and flavour. I had them with rice and broccoli in oyster sauce (virtuous and delicious 😇😇) but will definitely make these for parties!
Fantastic, BUT I never use egg to bind chicken balls, it simply makes the mixture too wet. It works absolutely fine without.
Also, I didn’t bother with a wire tray and again, turned out fine.
Easy to make and really delicious. Served them with the vermicelli noodle salad for lunch and was a hit.
These were so delicious!!
Made these, smashed them added to bread roll with lettuce, tomato, carrot & cucumber. Topped with drizzle of dipping sauce and magi seasoning. Homemade Banh Mi!
If I make ahead and freeze raw, should I bake them from frozen, or thaw them first? Thanks!
Just made this today; it came out perfect–super flavorful! I love your recipes; I never have to alter anything or bump up the flavors–everything is well-seasoned and balanced. These were easy to make, I love that I don’t need to fry them. I’ll be making more for a party next week–this is a perfect party appetizer! Thanks for another hit!
Hi Nagi,
I made the Thai Meatball recipe tonight but I didn’t make the mix into meatballs. I was looking to make Thai Dumplings so I simply repurposed the mix, it was very successful. It made 60 dumplings using the Gow Gee wrappers. I plan on using the mix for Thai flavoured sausages next time, maybe adding 10g of potato starch (per 500g of meat) as a binder, I know they’ll be delicious. You are a great inspiration for making killer meals, love your work
Kind regards,
Andrew
Love this recipe for parties! I make it ahead and freeze it and viola defrost for the party! Delish!
Did you freeze them cooked or raw? And did you thaw them out first before reheating or cooking? Thanks
Nagi, thank you!
Love it!
Excellent recipe
Making these for dinner tonight with some chicken mince. Somehow have misread the amount of sugar and put 1Tbsp…ooops! I’m sure they’ll be yum anyway once cooked, they smell so good already!
Hi
I can’t get lemongrass or it’s paste. What’s a good alternative? Please advise.
Thank you
Nagi
another winner!
made these little beauties last night as a starter, cooked half and half in the freezer as there was only 2 of us. They were so good that I wished we had cooked the lot.
ps your tip on rolling out meatballs really makes it so easy.
I have not been on the site for a while – since I got your cookbook in February when it was available in the UK – the oven baked meatballs were better than some Italian restaurants
love Andie
I have been cooking your recipes for years and this is the first one I have felt the need to comment on. Cooked exactly to recipe and they were amazing and delicious thank you
Fabulous recipe.
If you don’t have Kaffir lime leaves, but DO have a lemon tree/plant, I have successfully used lemon leaves in place of Kaffir lime leaves. Obviously, it’s not the exact same flavor, but it does complement Thai flavors in the same way, and I have successfully used them in Thai curries as well.
I love your recipes!
Made these for poker night with friends, a huge hit. Thank you for another amazing recipe
OMG, I had chicken mince which I know can be very bland. I did this recipe, had only some fresh coriander and threw in some dried coriander seeds. Pulled out some frozen lemongrass which cut out finely quite well. A taste sensation, and I will definitely do again.
These are easy but the taste of mine came out very mild. So I have a question: the recipe says 1 Tbsp Fish Sauce but the video shows you using a measuring cup. Is it 2 Tbsp (1/8 cup)?