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 flavor 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 flavors to the meatballs from scratch but quickly realized that store bought paste is the way to go. Because the proportions are already perfect and it's a concentrated flavor 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 flavor. 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 re-loved.
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!
More Meatball Recipes:
- Creamy Chicken Meatballs in Mushroom Sauce
- Baked Firecracker Chicken Meatballs
- Slow Cooker Teriyaki Meatballs with Pineapple
- Badass Lamb Meatball Burger with Whiskey Sauce
Sticky Thai Meatballs
Equipment
- Oven
Ingredients
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
- ¼ 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 ½ teaspoon chilli flakes)
- 2 tablespoons Honey
- ½ cup Water
- 1 teaspoon Cornflour
Instructions
- 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 flavors 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.
Notes
- 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.
- To store, you can half bake them and store in an air tight container in the freezer. Defrost and finish them in the oven or in a pan. This will finish the cooking and make it crispy.
Nutrition
Shiralee says
The photo looks like it has chopped chilly.chopprd spring onion and sesame seeds. Is this correct. Not in recipe. Want to make for wedding
Richa says
Yes, I like to add some of those things on top.
Jaclyn says
Hi, I'd like to make this tonight! The other comments mention oyster sauce and basil but I don't see those in the recipe. Can you advise?
Richa says
Hey Jaclyn, I completely revamped and updated this recipe a few months ago which is why you might see different ingredients in the previous comments. This is the new, improved recipe and I hope you try this.
L says
Do you have the nutritional info on this???
Robyn says
What is your favorite type of curry paste to use? At the Asian Market nearest my house, the only options were green, red, and panang. I wasn't sure which one to choose! Also, is there a specific brand that is better than others? I realize we aren't in the same area, but it's worth a shot to ask! Thanks so much for the recipe! I can't wait to try it.
Richa says
Hey Robyn, I prefer using Thai green curry paste for this recipe because it has such a nice balance of herbs and flavours. And it really packs a punch. Just use your favourite green curry paste. I use Real Thai which is most easily available here.
Appslure says
nice post
Healthy Kitchen 101 says
Such a nice treatment! I really love the combination of soy sauce and honey, this combo is truly divine. I find we can apply them for many recipes and dishes go all delicious everytime, so Asian 😀
- Natalie
Sandra says
This is a awesome recipe.either for a entrée or a main with rice and Thai vegetables. I make extra and put them in the freezer for a stand by or a easy meal. I also double the sauce recipe and freeze half separate to the balls.
Richa says
Such a great idea Sandra! Glad you enjoyed these
Punam says
Superb! The whole family enjoyed the recipe. Yummy and delicious.
Richa says
Thanks Punam!
Richa Gupta says
Thanks for the suggestion Jess! The quantity worked for us, but we'll test it out again and reduce it.
Jess says
Just tried this recipe and the meatballs are lovely, however the sauce is SUPER salty, might I suggest to maybe change the qty of oyster sauce to 3 teaspoons not tablespoons?
Richa Gupta says
Love meatballs too! Just something about that burst of flavor that's so irresistible Dolphia and Jyothi!
Jyothi Rajesh says
oooooo...Meat balls ...love it 🙂
Dolphia Nandi-Arnstein says
I just loooooove meatballs - it does not matter what kind it is, i just love it. Love your recipe too - will definitely try.
indugetscooking says
Thanks, will try this and let you know how it turns out!
Richa Gupta says
Ughhh thanks for pointing that out Indu. It's a key ingredient, I'll just update the recipe!
indugetscooking says
Intrigued by your suggestion to use tulsi. Is it to be used in the sauce? Couldn't find basil in the recipe. Would be giving the meatballs a try,