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Thai Meatballs

Thai Meatballs

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. From lemongrass to chili heat, they’re your new go-to appetizer or weeknight protein star.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g ground chicken or pork
  • 1 tbsp lemongrass paste or minced fresh lemongrass
  • 1 tsp ginger freshly grated
  • 3 cloves garlic minced
  • 3 leaves kaffir lime leaves finely shredded (optional)
  • 2 Thai bird's eye chilies deseeded and minced; use 2–3 to taste
  • 0.25 cup fresh coriander (cilantro) finely chopped
  • 1 tsp sugar
  • 1 tbsp fish sauce or soy sauce
  • 0.75 cup panko breadcrumbs
  • 1 egg small
  • 1 oil spray for coating before baking
Sweet Chili Dipping Sauce
  • 0.5 cup sweet chili sauce
  • 1 clove garlic grated or minced
  • 2 tbsp lime juice

Method
 

  1. Preheat oven to 220°C (430°F) standard or 200°C (390°F) fan-forced. Place a wire rack on a baking sheet.
  2. In a large bowl, mix all meatball ingredients except oil spray using your hands. Add more panko if mixture feels too wet.
  3. Shape mixture into 3 cm (1.25 inch) balls. Lightly oil the wire rack and space balls apart. Spray tops with oil.
  4. Bake for 20–25 minutes until golden and cooked through. Check one to ensure it’s fully cooked inside.
  5. Meanwhile, mix sweet chili sauce, garlic, and lime juice in a bowl. Let sit for 10 minutes.
  6. Serve meatballs warm with dipping sauce. Garnish with cilantro or sliced chili.

Notes

Freeze uncooked meatballs and bake from frozen by adding 5 minutes to cook time. Use chicken for a lighter texture. Remove chili seeds to reduce heat. Sub lemongrass paste with finely chopped lemongrass or lemon zest in a pinch.