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
