Delicious Thai Style Meatballs Recipes

DELICIOUS THAI STYLE MEATBALLS

Delicious Thai Style Meatballs image

This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!

Provided by Bethie2

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon chopped fresh coriander
3 spring onions, chopped fine
1 teaspoon grated fresh ginger
1 garlic clove, chopped fine
1 mild chili, deseeded and finely chopped (optional)
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon honey
50 g caster sugar
3 tablespoons Thai fish sauce
450 g ground lean pork
4 spring onions, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemongrass, chopped fine
1 teaspoon cornflour
1 tablespoon finely chopped of fresh mint
2 tablespoons finely chopped fresh coriander
salt and black pepper
1 tablespoon oil

Steps:

For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
You can also freeze the meatballs raw and cook when needed. This works well.
Happy chopping!

Nutrition Facts : Calories 427.5, Fat 28.5, SaturatedFat 9.5, Cholesterol 81.1, Sodium 1631.5, Carbohydrate 21.8, Fiber 1, Sugar 18.2, Protein 21.4

THAI-STYLE MEATBALLS

Thai-Style Meatballs image

If you don't have a food processor, you can bash the paste ingredients in a pestle and mortar instead; it will be a bit chunkier but have all the same flavor. Serve the meatballs as they are or with cooked rice.

Provided by Donal Skehan

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

500 grams (1pound 2 ounces) ground pork
1 red chile, deseeded and finely chopped
2 garlic cloves, crushed
4 spring onions, thinly sliced
Large handful of cilantro, stalks and leaves separated
1 tablespoon of sunflower oil
One 400-milliliters (14-fluid ounces) can reduced fat coconut milk
200 grams (7 ounces) broccolini, trimmed
250 grams (9 ounces) sugar snap peas
1 tablespoon reduced salt soy sauce
2 teaspoons fish sauce

Steps:

Season the ground pork with some salt and pepper and shape into 12 to 16 meatballs.
Put the chile, garlic, green parts of the spring onions, coriander stalks and a splash of water into the bowl of a mini food processor and blitz until you have a smooth paste.
Heat a little of the oil in a frying pan over a high heat, and fry the meatballs until brown all over. Remove from the pan and set aside, then add the rest of the oil and fry the green paste for 2 to 3 minutes until aromatic. Add the coconut milk and bring to a simmer.
Return the meatballs to the pan and add the broccolini and sugar snap peas. Season with the soy and fish sauces and cook for 3 to 4 minutes until the vegetables are tender and the meatballs are cooked through. Serve scattered with cilantro leaves and the white parts of the spring onions.

THAI MEATBALLS

Thai Meatballs image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

1 pound ground pork
1 pound peeled and deveined shrimp, ground or chopped finely
2 tablespoons minced lemongrass
2 tablespoons sesame seeds
1 lime, juiced
2 Thai chiles, minced
2 tablespoons minced ginger
2 cloves garlic, minced
3/4 cup fresh Thai basil leaves, chopped
3/4 cup fresh cilantro leaves, chopped
1/2 cup fresh mint leaves, chopped
2 tablespoons soy sauce
1/4 cup fish sauce
1/2 cup breadcrumbs
2 eggs
Olive oil
Carrot shavings, for garnish
Chopped roasted peanuts, for garnish
Peanut Dipping Sauce, recipe follows
1 cup chunky peanut butter
1/2 teaspoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup hot water
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 450 degrees F.
Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine all the ingredients in a small bowl and whisk well to combine.

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