What do you crave for when you crave Thai food? Sticky, savory with a slice of twang is what I want! And these Thai Meatballs are just that, because they hit all the right spots and keep on giving! It’s on my top ten go to party appetizer list and it’s been there for a while and you’ll know why.
(This recipe was originally published in January, 2016 and has been revamped with new pictures, introduction and an improved recipe)
There’s something about Thai food that makes me weak in the knees. The earthy flavors, the sharp spices and lemony flavors that add that perfect twang to any meal. While the red panang curry and Thai green curry are big favorites, these sticky Thai meatballs have earned major brownie points on Denver and my asian food favorites list. Just the juiciest meatballs with layers of thai flavors, these make for the perfect appetizer and I sometimes even sneak it in as a main with noodles or a bowl of fragrant sticky rice.
Okay before I tell you all the reasons why I love these sticky Thai meatballs, I need to tell you DON’T stress about the shape of the meatballs. Mine aren’t perfect either and besides once the flavors soak in, it’s all you’ll see and savor. Trust me. So why do I love these sticky Thai meatballs? They are juicy with hints of basil, ginger, garlic, spicy and sticky soy, honey and vinegar, all in one bite. Oh and it takes all of 30 minutes from prep to plate. I mean does it get better than that?
Now don’t think that you need a long list of ingredients here. The main flavour in these Thai meatballs comes from Thai green curry paste, which you can easily buy. Just get a brand that you already love or have in your fridge and go with it. I tried adding flavours to the meatballs from scratch but quickly realised that store bought paste is the way to go. Because the proportions are already perfect and it’s a concentrated flavour bomb!
How to mix meatball mixture just right
The trick to making sure everything is well combined when you mix your meatballs mixture is to add all your condiments and seasoning first, mix it up and then add the ground meat. This way, you won’t have pockets of flavour. I’ve demonstrated this in the recipe below.
These meatballs can be baked or pan fried. I prefer baking them because they can crumble or lose their shape while cooking on the pan. That’s because these are really soft and juicy and that’s what makes them so perfect really!
I serve it just as is or with a bowl of sticky rice topped with scraped spoonfuls of sauce. I’m warning you that these are really hard to stay away from. But meatballs usually are. I usually make a bunch and freeze some (before tossing them in the sauce) for top ups or emergency party appetizers. Because all good things should be loved and reloved.
So go on, indulge that Thai craving with a magnificent bowl of sticky Thai meatballs, you’ll be a fan forever. I know I am!
These thai meatballs are incredibly juicy and packed with flavour. The key ingredient is a few spoonfuls of thai green curry paste which adds all the flavour. And then these are tossed in a sweet sticky sauce that balances the spice. They can be baked and made ahead so all you have to do in the end is toss them in the sauce and serve.
For the Meatballs:
- 1 cup Bread Crumbs
- 1 Egg
- 1 tablespoon Thai Green Curry Paste
- 1 teaspoon Garlic Paste (minced garlic)
- 1 teaspoon Ginger Paste (grated or minced ginger)
- 1/4 teaspoon Salt
- 1 tablespoon Fish Sauce
- 500 grams ground Beef
For the Sauce:
- 2 tablespoon Soy Sauce
- 2 tablespoon Thai Sweet Chilli Sauce
- 1 tablespoon Rice Vinegar
- 2 Thai Chillies, chopped (or 1/2 teaspoon chilli flakes)
- 2 tablespoons Honey
- 1/2 cup Water
- 1 teaspoon Cornflour
- Preheat oven to 220C/430F
- Combine all the ingredients for the meatballs except ground beef in a bowl and mix well. Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together. Adding the beef right in the end ensures that the flavours are mixed well and don’t sit around in lumps.
- Form the mixture into 20-22 lime sized balls and place them on a baking tray. Bake for 20-25 minutes till they are cooked through, and slightly brown.
- For the sauce, whisk everything together in a bowl and add it to a wok. Heat for a few minutes till the mixture thickens. Toss the meatballs in the sauce and serve hot.
- You can swap the ground beef for pork or chicken. The baking time will not change
- To cook these meatballs on the stove, add some oil to a non stick pan and place the meatballs in the pan. Brown them on high heat on all sides and then let them cook on a low flame for 10-15 minutes while stirring occasionally to make sure they don’t burn on one side