These Thai Meatballs are bursting with vibrant, fresh flavors from lemongrass, kaffir lime leaves, and fish sauce, giving them a unique twist on traditional meatballs. Paired with a tangy sweet chili dipping sauce, they’re perfect as a flavorful appetizer or a satisfying main dish.
Why You’ll Love This Recipe
If you love Thai cuisine, these meatballs bring all the bright, aromatic flavors of the region in a convenient and bite-sized form. The combination of lemongrass, kaffir lime, ginger, and fish sauce creates a mouth-watering blend that’s both savory and refreshing. The sweet chili dipping sauce adds just the right amount of sweetness and tang to balance the heat from the bird’s eye chilies. This dish is ideal for anyone looking for a fresh, flavorful twist on classic meatballs with a distinctly Thai flair.
Ingredients
For the Meatballs:
500 g (1 lb) chicken mince
1 tbsp lemongrass paste (or finely chopped fresh lemongrass)
1 tsp grated ginger
3 cloves garlic, minced
3 kaffir lime leaves, finely shredded (optional but recommended)
3 Thai or bird’s eye chilies, finely chopped (seeds removed)
¼ cup coriander/cilantro, finely chopped (leaves & stems)
1 tsp sugar (any type)
1 tbsp fish sauce (substitute with soy sauce if necessary)
¾ cup panko breadcrumbs (add extra if needed)
1 small egg
Oil spray (for baking)
For the Sweet Chili Dipping Sauce:
½ cup (125 ml) sweet chili sauce, store-bought
1 garlic clove, minced
2 tbsp lime juice, plus extra to taste
Optional Garnishes & Serving:
Coriander/cilantro leaves, finely sliced
Large red chilies, sliced (optional)
Steamed jasmine rice, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the Oven:
Preheat the oven to 220°C (430°F) (standard) or 200°C (390°F) (fan/convection).
2. Prepare the Meatball Mixture:
In a large bowl, combine chicken mince, lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves (if using), chopped chilies, coriander, sugar, and fish sauce.
Add the panko breadcrumbs (start with ¾ cup and add more if the mixture is too wet) and egg.
Mix well with your hands until everything is evenly combined. The mixture should be slightly sticky but hold together.
3. Form the Meatballs:
Scoop 1 slightly heaped tablespoon of the mixture and roll it into a ball (about 3 cm/1.25″ in diameter). You should get around 25 meatballs.
Optional: Place a rack on a baking tray to help keep the meatballs round while baking. If you don’t have a rack, you can bake them directly on the tray.
4. Bake the Meatballs:
Lightly spray the rack (or baking tray) with oil. Place the meatballs on the rack or tray and spray the tops with a generous amount of oil.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through. They should be tender and juicy inside.
5. Make the Sweet Chili Dipping Sauce:
In a small bowl, combine the sweet chili sauce, minced garlic, and lime juice. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
6. Serve:
Serve the meatballs warm, garnished with fresh coriander leaves and sliced red chilies, if desired.
You can serve these meatballs on their own or with steamed jasmine rice for a complete meal.
Servings and Timing
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Servings: 4-6
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Variations
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Adjust the Spice Level: You can make the meatballs less spicy by using fewer chilies or opting for milder varieties. Alternatively, add extra chilies for more heat!
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Storage: Store these meatballs in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
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Vegetarian Option: Swap the chicken for a plant-based mince, or use tofu-based filling for a vegetarian-friendly version.
Storage/Reheating
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Storage: Keep leftover meatballs in an airtight container in the fridge for up to 3 days. For long-term storage, freeze them for up to 3 months.
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Reheating: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat them in the microwave.
FAQs
1. Can I use a different type of meat for these meatballs?
Yes, you can substitute chicken mince with beef, or even turkey if you prefer.
2. Is kaffir lime leaf necessary?
While it adds a distinct, aromatic flavor, you can skip the kaffir lime leaf if you can’t find it. A bit of lime zest could be used as an alternative.
3. How can I make these meatballs spicier?
Add more bird’s eye chilies to the mixture or sprinkle chili flakes over the meatballs before baking for an extra kick.
4. Can I use regular breadcrumbs instead of panko?
Panko breadcrumbs are preferred for their light and airy texture, but you can substitute regular breadcrumbs if necessary. Just add a bit more to get the right consistency.
5. Can I prepare the meatballs ahead of time?
Yes, you can form the meatballs and store them in the fridge for up to 24 hours before baking them. You can also freeze them before baking for future use.
6. Can I grill these meatballs instead of baking them?
Yes, grilling the meatballs is a great option for a smoky flavor. Grill them on medium heat for about 10-15 minutes, flipping halfway through.
7. How do I know when the meatballs are fully cooked?
The meatballs should be golden brown on the outside and tender on the inside. You can also check by cutting one in half to ensure it is cooked through.
8. Can I make the sweet chili dipping sauce myself?
Yes, you can make your own dipping sauce using sweet chili sauce, garlic, lime juice, and a bit of sugar. Adjust the sweetness and tang to your preference.
9. What should I serve with these meatballs?
These meatballs pair wonderfully with steamed jasmine rice, stir-fried vegetables, or a fresh salad for a complete meal.
10. Are these meatballs gluten-free?
To make these meatballs gluten-free, simply use gluten-free breadcrumbs in place of regular panko breadcrumbs.
Conclusion
These Thai Meatballs bring a bold and delicious twist to classic meatballs, infused with the signature flavors of Thai cuisine. The fragrant lemongrass, kaffir lime, and fish sauce combine to create a unique and irresistible dish. Paired with the sweet chili dipping sauce, they make a flavorful appetizer or main course that’s sure to impress your guests. Whether you serve them with rice or on their own, these meatballs are a tasty and fun way to enjoy Thai flavors!
Print
Thai Meatballs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 25 meatballs
- Category: Appetizer, Main
- Method: Baking
- Cuisine: Thai
Description
These Thai Meatballs are packed with vibrant, fresh flavors you’d expect from a high-end Thai restaurant! They combine authentic Thai ingredients like lemongrass, kaffir lime leaves, and fish sauce for a unique and mouth-watering twist. Paired with a sweet chili dipping sauce, they are a perfect appetizer or main dish.
Ingredients
- For the Meatballs:
- 500 g (1 lb) chicken mince
- 1 tbsp lemongrass paste (or finely chopped fresh lemongrass)
- 1 tsp grated ginger
- 3 cloves garlic, minced
- 3 kaffir lime leaves, finely shredded (optional but recommended)
- 3 Thai or bird’s eye chillies, finely chopped (seeds removed)
- ¼ cup coriander/cilantro, finely chopped (leaves & stems)
- 1 tsp sugar (any type)
- 1 tbsp fish sauce (substitute with soy sauce if necessary)
- ¾ cup panko breadcrumbs (add extra if needed)
- 1 small egg
- Oil spray (for baking)
- For the Sweet Chili Dipping Sauce:
- ½ cup (125 ml) sweet chili sauce, store-bought
- 1 garlic clove, minced
- 2 tbsp lime juice, plus extra to taste
- Optional Garnishes & Serving:
- Coriander/cilantro leaves, finely sliced
- Large red chillies, sliced (optional)
- Steamed jasmine rice, for serving
Instructions
- Preheat the Oven: Preheat the oven to 220°C (430°F) (standard) or 200°C (390°F) (fan/convection).
- Prepare the Meatball Mixture: In a large bowl, combine chicken mince, lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves (if using), chopped chillies, coriander, sugar, and fish sauce. Add panko breadcrumbs (start with ¾ cup, add more if the mixture is too wet) and egg. Mix the ingredients well with your hands until everything is evenly combined. The mixture should be slightly sticky but hold together.
- Form the Meatballs: Scoop 1 slightly heaped tablespoon of the mixture and roll it into a ball (about 3 cm/1.25″ in diameter). You should get around 25 meatballs. Optional: Place a rack on a baking tray to keep the meatballs round while baking. If you don’t have a rack, you can bake directly on a tray.
- Bake the Meatballs: Lightly spray the rack (or baking tray) with oil. Place the meatballs on the rack/tray. Spray the top of the meatballs with a generous amount of oil. Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through. They should be tender and juicy inside.
- Make the Sweet Chili Dipping Sauce: In a small bowl, combine sweet chili sauce, minced garlic, and lime juice. Stir well and let it sit for at least 10 minutes before using to allow the flavors to meld.
- Serve: Serve the meatballs warm, garnished with fresh coriander leaves and sliced red chillies if desired. You can serve these meatballs on their own or with steamed jasmine rice for a complete meal.
Notes
- Adjust the Spice Level: You can make the meatballs less spicy by using fewer or milder chillies, or leave them out entirely if you prefer a milder flavor.
- Storage: These meatballs can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Vegetarian Option: You can swap the chicken for a plant-based mince, or make a tofu-based filling for a vegetarian version.
Nutrition
- Serving Size: 1 meatball
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
