Thai Meatballs Recipe

Looking to impress with something quick, flavorful, and just a little different? These Thai Meatballs pack a punch in every bite—fiery, juicy, and exploding with Southeast Asian flavors. Unlike your usual Italian or Swedish version, this recipe brings a bold twist with lemongrass, fish sauce, lime, and Thai chili heat.

Whether you’re planning an appetizer for a gathering, prepping a weeknight dinner, or looking for a freezer-friendly protein boost, these Thai meatballs deliver. From their tender texture to the zesty sweet chili dip, they’re incredibly satisfying. Oh, and they come together in under 30 minutes. Sound like your kind of dish? You’re in the right place.

Table of Contents

Table of Contents

Why You’ll Love This Thai Meatballs Recipe

• Bursting with fresh Thai flavors – lemongrass, garlic, coriander, and lime
• Perfect balance of spicy, sweet, and savory
• Great for meal prep or entertaining a crowd
• Simple pantry ingredients + fresh herbs = flavor bomb
• Oven-baked, not fried – healthier and fuss-free
• Pairs beautifully with noodles, rice, or served as a party bite
• Sauce so addictive, you’ll want to drizzle it on everything

These aren’t your average meatballs. The blend of fragrant herbs, zesty lime, and that signature Thai chili heat brings comfort and complexity all in one bite.

Ingredients Needed

Let’s break down what you’ll need to recreate these juicy Thai-style meatballs. Everything is easy to find – but each element plays a crucial role in building layers of flavor.

For the Meatballs:

• 500 g (1 lb) ground pork or chicken – pork is traditional, but chicken works great too
• 1 tablespoon lemongrass paste – or use finely minced fresh lemongrass for a bolder punch
• 1 teaspoon freshly grated ginger – brings warmth and a little bite
• 3 cloves garlic, minced – essential for that rich aromatic base
• 3 finely shredded kaffir lime leaves (optional) – for citrusy fragrance
• 2–3 Thai bird’s eye chilies, deseeded & minced – adjust heat to taste
• 1/4 cup fresh coriander (cilantro), finely chopped – includes leaves and tender stems
• 1 teaspoon sugar – balances the salt and heat
• 1 tablespoon fish sauce – delivers umami depth; substitute with soy sauce if needed
• 3/4 cup panko breadcrumbs – plus an extra 1/4 cup if mixture is too wet
• 1 small egg – helps bind everything together
• Oil spray – to lightly coat before baking

For the Sweet Chili Dipping Sauce:

• 1/2 cup (125 ml) sweet chili sauce – store-bought or homemade
• 1 garlic clove, finely grated or minced – adds kick
• 2 tablespoons lime juice – brightens the sauce; adjust to taste

Pro Tip: Want extra zing? Add a few drops of fish sauce or a pinch of chili flakes to your dip.

How to Make Thai Meatballs

This is a one-bowl wonder—easy to assemble and bake. Let’s walk through each step clearly so you can nail it the first time.

Step 1: Prep Your Oven and Tools

• Preheat your oven to 220°C (430°F) if using a standard oven or 200°C (390°F) for convection/fan-forced.
• Place a wire rack on a baking sheet. This helps the meatballs bake evenly and stay rounder by allowing heat to circulate underneath.

Step 2: Mix the Meatball Mixture

• In a large mixing bowl, combine all the meatball ingredients except the oil spray.
• Use your hands for the most even mix – be gentle and don’t overwork the meat.
• If the mix feels too wet, sprinkle in the additional breadcrumbs, a tablespoon at a time.

Step 3: Shape and Arrange

• Scoop out slightly heaping tablespoons of the mixture and roll into 1.25-inch balls (about 3 cm in diameter).
• Lightly oil the wire rack and place the balls spaced apart.
• Spray the tops of the meatballs generously with oil spray.

Step 4: Bake to Perfection

• Bake for 20 to 25 minutes, or until the meatballs are lightly golden and cooked through.
• They should remain juicy and soft on the inside—don’t overbake.
• If in doubt, slice one open to check for doneness.

Step 5: Make the Sauce

• While the meatballs are baking, stir together your dipping sauce ingredients in a small bowl.
• Let it sit for at least 10 minutes to let the flavors meld beautifully.

Step 6: Serve and Garnish

• Plate the meatballs warm with a bowl of dipping sauce.
• Garnish with extra cilantro leaves or finely sliced chili for that pop of color and heat.

Kitchen Hack: Freeze the uncooked meatballs on a tray, then transfer to a zip bag. Bake directly from frozen – just add 5 minutes to the cook time.

Serving and Storage Tips

How to Serve

• As an appetizer: Serve with toothpicks and a small bowl of sweet chili sauce.
• Over rice or noodles: Makes a quick and comforting Thai-style dinner.
• In lettuce wraps: Add shredded veggies and herbs for a light, refreshing meal.

Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked or uncooked meatballs up to 2 months.
• Reheat: Microwave gently or reheat in the oven at 350°F (175°C) until warmed through.

Helpful Notes

• Chicken vs Pork: Chicken will yield a slightly lighter flavor and texture. Be cautious with wetness; you may need more breadcrumbs.
• Adjusting Heat: Remove chili seeds for less heat, or add more for extra kick.
• Breadcrumbs Tip: Panko gives the best light texture. Avoid regular breadcrumbs unless you’re after denser balls.
• No Lemongrass Paste? Substitute with finely chopped fresh lemongrass or even a hint of lemon zest in a pinch.

Looking for inspiration? Try our Teriyaki Chicken Meatballs next!

Conclusion

These Thai meatballs are a guaranteed hit for any occasion. Their flavor profile is bold yet balanced, and they’re versatile enough for both quick dinners and party platters. Plus, they’re oven-baked, making them lighter and easier to prepare.

If you try this recipe, don’t forget to leave a comment and a star rating below!
We’d love to hear: What fun twist did you try? Extra spice? A new sauce? Share it with us!
Want more crowd-pleasing ideas? Check out our  Marry Me Chicken Pasta.

Frequently Asked Questions (FAQ)

What are Thai meatballs made of?

Thai meatballs are typically made from ground pork or chicken mixed with lemongrass, garlic, ginger, Thai chilies, cilantro, and fish sauce. They’re seasoned to bring a balance of spicy, savory, and slightly sweet flavors.

What is the difference between kofta and meatballs?

Kofta usually refers to Middle Eastern or South Asian spiced meatballs or kebabs, often cooked with a curry or grilled. Thai meatballs, by contrast, are infused with Southeast Asian herbs and served with a sweet chili dipping sauce.

What to serve Thai chicken meatballs with?

Serve them with jasmine rice, in lettuce cups, over rice noodles, or simply as party appetizers with dipping sauce. They also pair well with Thai papaya salad or a light cucumber relish.

What is the secret to moist meatballs?

The secret lies in not overmixing, using panko for light texture, and including ingredients like egg and fish sauce. Baking them on a rack and not overcooking ensures they stay juicy.