Amazing Thai Chicken Meatballs


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Sometimes you need a twist to your home cooking that delights your taste buds in new and different ways.

Meatballs are wonderful because they're a comfort food and can be used in everything from pasta, to sandwiches, and creative rice dishes.

I found this wonderful recipe recently on Delicious and was excited to share. It includes an innovative mixture of veggies and spices that fuse together beautifully.


  • 1/4 cup (60ml) sweet chili sauce
  • Juice and zest of 1 lime
  • 1 inch piece of ginger, finely grated
  • 1.3 lbs chicken thighs, roughly chopped
  • 2 garlic cloves, finely grated
  • 1 lemongrass stalk, finely chopped
  • 2 tbs coriander root, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • ¼ cup (60ml) Thai red curry paste
  • 1 egg white
  • 1 cup (50g) panko breadcrumbs
  • 1 small red onion, finely chopped
  • 1-2 oz green beans, trimmed, thinly sliced
  • 5.2 oz vermicelli noodles, to serve
  • 1 tbs peanut oil
  • 1 cup mixed soft herbs, to serve


  1. To make the sauce, combine chili sauce, lime juice and zest and half the ginger in a saucepan. Simmer for 10 minutes.
  2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, egg white and breadcrumbs. Blitz until coarsely chopped.
  3. Transfer to a bowl, add onion and beans and combine. Shape mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
  4. Meanwhile, cook noodles to packet instructions.
  5. Heat oil in a non-stick pan over medium-low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chili sauce and turn to coat.
  6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chili sauce.
Author Profile Picture for Casey Beau Brown

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