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
Scale
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.
