Thai Pork Meatballs with Sweet Chili Dipping Sauce Recipe

Introduction

These Thai Meatballs are a flavorful and juicy twist on a classic favorite. Infused with aromatic herbs, spices, and a zesty dipping sauce, they make a perfect appetizer or main dish served with fragrant jasmine rice.

Ingredients

• 500 g / 1 lb pork mince (ground pork or chicken)
• 1 tbsp lemongrass paste (or finely chopped fresh)
• 1 tsp grated ginger
• 3 cloves garlic, minced
• 3 kaffir lime leaves, stem removed and very finely shredded (optional extra)
• 3 Thai or bird’s eye chillies, seeds removed and finely chopped
• 1/4 cup coriander/cilantro, leaves and stem finely chopped
• 1 tsp sugar (any type)
• 1 tbsp fish sauce (can be substituted with soy sauce if needed)
• 3/4 cup panko breadcrumbs (plus extra 1/4 cup if needed)
• 1 small egg
• Oil spray
• 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 (for garnish)
• Steamed jasmine rice (to serve)

Instructions

1. Step 1: Preheat your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan/convection oven. Place a rack on a baking tray if you have one; this helps keep the meatballs round and allows heat to circulate evenly.
2. Step 2: In a large bowl, combine the pork mince, lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves, chopped chillies, chopped coriander, sugar, fish sauce, panko breadcrumbs, and the egg. Mix well using your hands to ensure all ingredients are evenly incorporated. If the mixture feels too wet, add the extra 1/4 cup of breadcrumbs as needed.
3. Step 3: Scoop up about one slightly heaped tablespoon of the mixture and roll it into a ball roughly 3 cm (1.25 inches) in diameter. Repeat until all the mixture is used.
4. Step 4: Spray the rack with oil to prevent sticking, then arrange the meatballs evenly on it. Spray the tops of the meatballs generously with oil as well.
5. Step 5: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they are slightly browned and cooked through. They should remain soft and juicy inside.
6. Step 6: While the meatballs bake, prepare the dipping sauce by mixing the sweet chilli sauce, minced garlic, and lime juice in a small bowl. Let it sit for at least 10 minutes to blend the flavors.
7. Step 7: Serve the meatballs warm with the dipping sauce on the side. Garnish with extra coriander leaves and sliced red chillies if you like. They pair wonderfully with steamed jasmine rice.

Tips & Variations

• Try using chicken mince instead of pork for a lighter version; just add the extra breadcrumbs if the mixture feels too wet.
• If you can’t find kaffir lime leaves, substitute with a little lime zest for a similar citrus aroma.
• Add fresh mint leaves to the mix for an extra layer of freshness.
• For a spicier kick, leave the seeds in the chillies or add extra sliced chillies to the dipping sauce.
• Cook meatballs in a lightly oiled pan over medium heat if you prefer a crispy exterior rather than baking.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. The dipping sauce should be kept separately and refrigerated. These meatballs can also be frozen for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of pork?

Yes, ground chicken works well and creates a lighter meatball. You may need to add a bit more breadcrumbs to help bind the mixture as chicken mince can be wetter than pork.

What if I don’t have lemongrass paste?

You can use finely chopped fresh lemongrass if available or omit it altogether. Adding a little lime zest can also help provide a citrusy note similar to lemongrass.

Thai Pork Meatballs with Sweet Chili Dipping Sauce Recipe

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★★★★★

4.9 from 98 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: Approximately 20 meatballs 1x

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Description

Deliciously tender Thai Meatballs made with ground pork or chicken, flavored with lemongrass, ginger, garlic, kaffir lime leaves, and Thai chilies. Baked to perfection and served with a tangy sweet chili-lime sauce, these meatballs make a perfect appetizer or main dish paired with steamed jasmine rice.

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Ingredients

Scale 1x2x3x

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 extra)
• 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)
• 1 tbsp fish sauce (can substitute with soy sauce if required)
• 3/4 cup panko breadcrumbs (+ extra 1/4 cup if needed)
• 1 small egg
• Oil spray

Sauce

• 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 (for garnish, optional)

Serving

• Steamed jasmine rice

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Instructions

1. Preheat Oven: Preheat your oven to 220°C (430°F) if using a standard oven, or 200°C (390°F) if using a fan/convection oven for even cooking and browning.
2. Prepare Baking Tray: Place a rack on a tray if available. The rack helps the meatballs maintain a nice round shape and allows heat to circulate evenly.
3. Mix Meatball Ingredients: In a large bowl, combine the pork mince, lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves, finely chopped chillies, chopped coriander, sugar, fish sauce, panko breadcrumbs, and egg. Mix thoroughly by hand until all ingredients are well incorporated. If the mixture feels too wet, add an extra 1/4 cup of panko breadcrumbs.
4. Shape Meatballs: Scoop slightly heaped tablespoons of the mixture and roll each into uniform balls about 3 cm (1.25 inches) in diameter.
5. Prepare for Baking: Spray the rack generously with oil spray to prevent sticking. Place the meatballs evenly spaced on the rack. Spray the meatballs themselves generously with oil to help them brown and crisp in the oven.
6. Bake Meatballs: Bake in the preheated oven for 20 to 25 minutes until the meatballs are browned on the outside but still beautifully soft inside. Check for doneness by ensuring they are cooked through.
7. Make Sauce: While the meatballs bake, combine the sweet chilli sauce, minced garlic, and lime juice in a small bowl. Mix well and set aside for at least 10 minutes to allow flavors to meld.
8. Serve: Serve the warm meatballs drizzled with the prepared sweet chili-lime sauce, garnished with finely sliced coriander and red chillies if desired. Accompany with steamed jasmine rice for a complete meal.

Notes

• Note 1: Lemongrass paste can be substituted with finely chopped fresh lemongrass for a fresher flavor.
• Note 2: Kaffir lime leaves add a unique citrus aroma; optional but recommended.
• Note 3: Adjust the number of chillies to your preferred spice level; removing seeds reduces heat.
• Note 4: Coriander leaves and stems give a fresh herbal taste characteristic of Thai cuisine.
• Note 5: Store-bought sweet chili sauce is used for convenience, but homemade versions can also be used.
• Note 6: Rolling meatballs to approximately 3 cm (1.25 inches) diameter ensures even baking and tenderness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Thai

Keywords: Thai meatballs, pork meatballs, baked meatballs, lemongrass, sweet chili sauce, Thai recipe, easy meatballs