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.
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 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
Instructions
- 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.
- 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.
- 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.
- Shape Meatballs: Scoop slightly heaped tablespoons of the mixture and roll each into uniform balls about 3 cm (1.25 inches) in diameter.
- 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.
- 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.
- 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.
- 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
