These Thai Pork Meatballs are flavour bombs! Fabulous thai flavours in easy to eat form! Serve these as a canapé, nibble or appetiser. Or cook them up as part of a Thai banquet. However you make them, make sure you grab a few for yourself as these go quickly.
My Thai Spiced Mini Chicken Meatballs are one of the most popular recipes on my blog. Which doesn’t surprise me as they are so delicious!!!! Plus they are gluten free and paleo friendly!!! They are something I always make for parties as they are so quickly demolished! However they do have some chilli in them, so today I am sharing a non-spicy thai meatball.
Which is a little ironic as they only person I know who doesn’t eat chilli, is also a vegetarian so these are no good for her either!! But they are perfect for children. They are really packed with flavour and I find kids (Well certainly mine) love strong flavours! Tapenade, vegemite, salt and vinegar chips, green olives, brie, chorizo. They are lovers of them all. So these meatballs are perfect for them.
Although there is no chilli, these are still packed with plenty of other wonderful aromatic ingredients! Spring onion, garlic and lemongrass. SO GOOD!
You will need a food processor as the lemongrass needs to be pureed, otherwise it is like eating tiny pieces of wood! Well not quite, but it isn’t pleasant. A normal food processor does the job, you don’t need a super duper high powered one. I have a 100 buck one and it works perfectly for this. Just add in all the flavourings and create an aromatic mush!
I seriously need a better word than mush!!! Something that sound elegant like mirepoix. I wonder what the french for mush is!!!
Just a heads up that the fish sauce means you don’t need to add any salt. I add the fish sauce into the food processor whilst I am making my aromatic ‘mush’. It helps to get the mush going and ensures the fish sauce is really incorporated.
I often serve them with the dipping sauce below, but they are equally good with some sweet chilli sauce or a simple soy and rice vinegar mix.
p.s don’t leave out the mint, it totally makes this dish!
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Thai Pork Meatballs
Ingredients
For the meatballs
- 2 lemongrass stalks
- 5 spring onion
- 3 garlic cloves
- 2 tsp clear honey
- 2 tbsp fish sauce
- large handful fresh coriander
- small handful fresh mint
- 500 g (1.1 lb) minced pork
For the dipping sauce
- 25 g (1oz) carrot
- 1/4 cup white vinegar
- 1 tbsp fish sauce
- 1/8 cup water
- 2 tbsp raw sugar
- 1 tbsp lime juice
- 1 tbsp chopped coriander stalks
Instructions
Start by making the dipping sauce.
- Finely chop the carrot.
- Add the carrots to a small pan along with the remaining dipping sauce ingredients.
- Place the pan over a low heat and heat gently until the sugar has dissolved.
- Set aside to cool.
To make the meatballs
- Remove the outer leaves from the lemongrass and cut it into rough chunks.
- Place it in the food processor and give it a good blitz.
- Peel the garlic and add it to the processor.
- Cut the roots and very tough green part from the spring onion and place it in the food processor.
- Add in the honey and fish sauce, then blitz on high until you have a thick mush.
- Add the coriander, mint and mince and pulse chop until well combined.
- Form the balls into 2cm (1inch) diameter balls.
- Add a small amount of oil to a non-stick frying pan and cook the meatballs for 4-5 minutes, turning regularly until browned all over and cooked through.
Debbie says
Thank you for sharing this recipe of yours, I cannot stomach coriander fresh but, the seeds are fine, do you think a pinch or two will be sufficient? Can’t do the mint either – sorry, I’ll take your word for it. (Big smile)
Claire McEwen says
I think the seeds would take it in a more Malaysian direction…..but that could be good 😀
You could replace both the fresh coriander and fresh mint for a small amount of thai basil.
Or just leave them both out, they won’t have quite the same freshness, but the flavor will still be yummy.
(p.s have you dried dried coriander leaf….I have heard that people who can’t eat fresh coriander don’t have the same reaction to the leaves when they are dried??)
Kit Shan says
How to store them if i want to make ahead? Should i freeze the unfried balls and thaw them before frying? Thanks:)
Kit Shan
Claire McEwen says
Hi,
I have had success freezing both before and after cooking. I prefer freezing them before cooking unless I am going to serve the balls in a soup. then I find freezing them cooked is just as good.
To freeze before hand, I freeze them on a tray or plate and once frozen transfer then to a zip lock bag/tupperware. This stops them sticking together. To defrost them, just lay them out on a plate and cook as normal.
To freeze after cooking, allow the meatballs to cool and then freeze/defrost as before. To heat them through, either poach them in a little bit of stock or re-heat in a covered dish in the oven.
Hope that helps 🙂
Noel says
Lovely looking meatballs! Thai food always intrigues me, but I’m a chicken to try it. Can’t explain why, unless it’s because it seems so exotic to me. This recipe looks simple enough that I could make it, so I may venture into Thai cuisine.
Claire McEwen says
Oh Noel, I would love these meatballs to be your introduction into cooking Thai food. It is such a fresh and vibrant cuisine, totally scrumptious.
I hope you have a go x
Revathi Palani says
These looks so gorgeous and delicious. I especially love the pics. Nice, bright and charming 🙂
Claire McEwen says
Thank you so much 🙂
Just Jo says
Ooo I could hoover up the entire batch of these no problem myself! I have a new mincer attachment for my KA just screaming to be used. Might have to go to the butcher as well as the grocer today 😉
Claire McEwen says
Oooooh!!! Yes, use the KA attachment, then come and tell me how it goes. It is on my list of attachments to buy. I have the pasta attachment and I love that 🙂
p.s eating a whole batch….totally doable – trust me 😉
Mica @ Let's Taco Bout It Blog says
I can’t get over these meatballs. My other half LOVES meatballs, but it gets a little boring with meatballs in marinara sauce. I would love to try this out. I love the blend of lemongrass and honey. I have never used fish sauce, but there’s a first for everything right?
Claire McEwen says
You definitely should try these, they are so good!
Fish sauce is a funny old ingredient, I won’t lie, when you open the bottle and smell it, WOW!! Pungent and stinky!
But the flavour and savouriness it adds to dishes is so delicious!
I hope you love these 🙂
Sara says
These look incredible! I have to try this recipe… and soon!
Claire McEwen says
Hehe thank you Sara. I am sure you will not be disappointed! They are delicious!!!!
Barb F says
Oh boy, Claire, these look amazing! I love cilantro (coriander) and the vinegar and lime juice in the dipping sauce will give a great zing.
Claire McEwen says
Thank you Barb.
I totally agree I think the coriander stalks make all the difference. Wish we called it cilantro. I love the word so much. 😀
Dorothy Dunton says
Hi Claire! I can understand why these would quickly disappear! A good friend just brought me a bottle of Thai Sweet Chili Sauce so these will be making an appearance here very soon! I like you technical term “mush”, I use “smoosh” all the time! 🙂
Claire McEwen says
Smoosh is a great word!!!! I might have to use that soon 🙂
All credit to D.Dunton (obviously) 😉