If you’re craving a dish that bursts with vibrant flavors and a touch of exotic zest, you have to try this Thai Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce Recipe. These meatballs are perfectly juicy and tender, infused with fragrant lemongrass, fiery chillies, and fresh herbs that create an irresistible taste sensation. Paired with a tangy, sweet chili dipping sauce, this dish is a total crowd-pleaser that feels both comforting and exciting. Whether it’s for a casual weeknight dinner or entertaining guests, these meatballs deliver big on flavor and fun.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can come together to create such a spectacular dish. Each component adds something special, balancing the dish’s spice, freshness, and texture to perfection.
- 500 g / 1 lb pork mince: The hearty base that brings moisture and richness to your meatballs.
- 1 tbsp lemongrass paste: Adds a citrusy, aromatic kick that’s absolutely essential to Thai flavor.
- 1 tsp grated ginger: Brightens the dish with a little spicy warmth.
- 3 cloves garlic, minced: Gives depth and a punch of savory goodness.
- 3 kaffir lime leaves, finely shredded (optional): Introduce a subtle citrus fragrance that elevates the taste beautifully.
- 3 Thai or birds eye chillies, chopped: Infuse heat and vibrant color to spice things up just right.
- 1/4 cup coriander/cilantro, finely chopped: Brings a fresh herbal note that brightens every bite.
- 1 tsp sugar: Balances the savory and spicy elements with a touch of sweetness.
- 1 tbsp fish sauce: Delivers a salty umami punch; soy sauce works if you prefer.
- 3/4 cup panko breadcrumbs: Keep the meatballs tender but firm, with an airy texture.
- 1 small egg: Binds everything together for perfectly shaped meatballs.
- Oil spray: Helps achieve a golden, lightly crisp exterior in the oven.
- 1/2 cup / 125 ml sweet chili sauce: Store-bought for convenience, this sauce is the perfect sweet and spicy companion.
- 1 garlic clove, minced: Added to the sauce to deepen its flavor.
- 2 tbsp lime juice (plus more to taste): Brightens the dipping sauce with fresh acidity.
- Fresh coriander/cilantro leaves and large red chillies (for garnish): Add color and fresh aroma on the plate.
- Steamed jasmine rice: The perfect side to soak up all the delicious sauce.
How to Make Thai Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce Recipe
Step 1: Preheat the Oven
Start by heating your oven to 220C/430F if you’re using a standard oven, or 200C/390F for a fan/convection oven. This high temperature is key to giving your meatballs that lovely golden crust without drying them out.
Step 2: Prepare Your Baking Tray
Place a wire rack over a baking tray if you have one. This little trick helps the meatballs cook evenly on all sides and keeps them nice and round. If not, just use the tray directly but keep a close eye on them while baking.
Step 3: Mix the Meatball Ingredients
In a spacious bowl, combine the pork mince, lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves, chopped chillies, chopped coriander, sugar, fish sauce, breadcrumbs, and egg. This is where the magic happens—use your hands to mix thoroughly but gently, just until everything is well blended. If the mixture feels too wet, gradually add more breadcrumbs until it’s easy to shape.
Step 4: Shape Your Meatballs
Using a tablespoon as your measure, scoop heaped portions of the mixture and roll them into balls about 3cm (1.25 inches) in diameter. The uniform size ensures they cook evenly and look beautiful when served.
Step 5: Arrange and Oil
Spray your rack generously with oil to prevent sticking, then place each meatball on it. Once all are arranged, give the meatballs a good spray of oil too. This little step helps them brown beautifully in the oven.
Step 6: Bake to Perfection
Pop the tray in your preheated oven and bake the meatballs for 20 to 25 minutes. You’re aiming for a slightly browned exterior while keeping the inside tender and juicy. The aroma at this stage is absolutely irresistible, so sneak a peek as they cook!
Step 7: Prepare the Sweet Chili Dipping Sauce
While the meatballs are baking, whisk together the store-bought sweet chili sauce with minced garlic and the fresh lime juice. Taste and adjust with a little more lime if you want more zing. This sauce is thick, sweet, sour, and a bit spicy — the perfect partner for your Thai Lemongrass Pork Meatballs.
How to Serve Thai Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce Recipe
Garnishes
Once your meatballs come out of the oven, plate them on a serving dish and sprinkle generously with fresh coriander leaves and thin slices of red chilli for a pop of color and heat. This simple garnish makes the dish look vibrant and super inviting.
Side Dishes
These meatballs pair beautifully with fluffy steamed jasmine rice, which soaks up the delicious sweet chili sauce. You can also serve them alongside a crisp Asian-style slaw or fresh cucumber slices for a refreshing contrast.
Creative Ways to Present
Want to wow your guests? Thread the meatballs onto skewers with small pieces of red pepper and fresh herbs for a fun appetizer. Or serve as bite-sized party snacks with toothpicks and little bowls of dipping sauce on the side. Either way, they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (although that’s unlikely), store them in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing to prevent sogginess.
Freezing
These meatballs freeze exceptionally well. After baking, let them cool completely, then arrange in a single layer on a baking sheet to freeze individually. Once solid, transfer to a freezer-safe container or bag for up to 2 months.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in a preheated oven at 180C/350F for 10 minutes or until heated through. Alternatively, heat gently in a skillet over medium-low heat to keep them juicy and flavorful.
FAQs
Can I use chicken mince instead of pork for this recipe?
Absolutely! Chicken mince works well here and keeps the dish lighter. Just be mindful that chicken is usually moister, so you might need to adjust the amount of breadcrumbs to get the mixture firm enough to roll.
What can I substitute for lemongrass paste if I don’t have it?
If lemongrass paste isn’t available, finely chopped fresh lemongrass is perfect, or you can use a bit of lemon zest mixed with ginger for a similar citrusy note, though fresh lemongrass is really best for authenticity.
Are these meatballs spicy? Can I adjust the heat level?
The chillies give a nice, lively heat but you can absolutely adjust to your taste. Remove the seeds for milder heat or add more if you like it fiery. The sweet chili sauce also balances out the spiciness beautifully.
Is it important to use panko breadcrumbs?
Panko is recommended for its light, airy texture which keeps meatballs tender and prevents heaviness. If you only have regular breadcrumbs, go ahead, but the texture will be a bit denser.
Can I make these meatballs ahead of a party?
Yes! You can prepare and bake the meatballs ahead of time, then gently reheat just before serving. Keeping the dipping sauce fresh and garnishing last-minute will make them look and taste their absolute best.
Final Thoughts
This Thai Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce Recipe is truly a keeper for anyone who loves bold flavors and easy entertaining. The balance of fresh herbs, zingy lemongrass, and that addictive dipping sauce makes each bite feel special. I can’t wait for you to try this at home and watch it become a fast favorite at your table too!
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Thai Lemongrass Pork Meatballs with Sweet Chili Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (approximately 25 meatballs)
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Description
These Thai Meatballs are a flavorful and aromatic dish made with ground pork or chicken, infused with lemongrass, ginger, garlic, kaffir lime leaves, and Thai chillies. Baked until tender and slightly browned, they are served with a tangy sweet chili lime sauce and fresh coriander, making a perfect appetizer or main with steamed jasmine rice.
Ingredients
Meatballs
- 500 g / 1 lb pork mince (ground pork or chicken)
- 1 tbsp lemongrass paste (or finely chopped fresh lemongrass)
- 1 tsp grated ginger
- 3 cloves garlic, minced
- 3 kaffir lime leaves, stem removed and very finely shredded (optional)
- 3 Thai or birds eye chillies, seeds removed and finely chopped
- 1/4 cup coriander/cilantro, leaves and stem finely chopped
- 1 tsp sugar (any kind)
- 1 tbsp fish sauce (can substitute soy sauce if needed)
- 3/4 cup panko breadcrumbs (+ extra 1/4 cup if needed)
- 1 small egg
- Oil spray
Sauce and Garnish
- 1/2 cup / 125 ml sweet chilli sauce (store bought)
- 1 garlic clove, minced
- 2 tbsp lime juice, plus more to taste
- Coriander/cilantro leaves, finely sliced
- Large red chillies, sliced (for garnish)
- Steamed jasmine rice (to serve)
Instructions
- Preheat the oven: Set your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan/convection oven.
- Prepare the baking tray: Place a rack on a baking tray. Using a rack is optional but helps the meatballs stay rounder by allowing air circulation.
- Mix the meatball ingredients: In a large bowl, combine the ground meat with lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves, chopped chillies, chopped coriander, sugar, fish sauce, panko breadcrumbs, and egg. Use your hands to mix thoroughly. Add extra breadcrumbs a little at a time if the mixture feels too wet.
- Form the meatballs: Scoop about one heaped tablespoon of the mixture and roll it into a ball roughly 3 cm (1.25 inches) in diameter.
- Arrange and oil the meatballs: Spray the rack generously with oil to prevent sticking. Place the meatballs evenly spaced on the rack. Spray the meatballs themselves generously with oil to promote browning.
- Bake the meatballs: Place the tray in the oven and bake for 20 to 25 minutes, or until the meatballs are browned and cooked through but remain tender and soft.
- Prepare the sauce and garnish: While the meatballs bake, mix the sweet chilli sauce with minced garlic and lime juice. Adjust lime juice to taste.
- Serve: Serve the warm Thai meatballs drizzled with the sweet chilli lime sauce, garnished with fresh coriander leaves and sliced red chillies. Accompany with steamed jasmine rice for a complete meal.
Notes
- Note 1: Lemongrass paste can be substituted with finely chopped fresh lemongrass stalks for a fresher flavor.
- Note 2: Kaffir lime leaves are optional but add a distinct citrus aroma enhancing the dish.
- Note 3: Removing the seeds from chillies reduces heat; adjust according to your spice preference.
- Note 4: Both coriander leaves and stems add freshness and texture to the meatballs.
- Note 5: Store-bought sweet chilli sauce is used for convenience, but homemade versions can be substituted.
- Note 6: If the mixture is too wet due to chicken mince, gradually add extra panko breadcrumbs until it holds shape well.
