Delicious Homemade Thai Meatballs
Bring the vibrant flavors of Southeast Asia to your kitchen with these succulent Thai-inspired meatballs. Infused with our signature Sausage Ingredients Thai spice, fresh ginger, and garlic, these meatballs are seared to golden perfection and simmered in a rich, creamy curry sauce. Whether you use chicken, pork, or beef, this recipe delivers a professional-quality meal that is healthy, flavorful, and perfect for a quick weeknight dinner.
Ingredients
For the Thai Meatballs
- 450-500 g Chicken mince can also use Pork or Beef
- 55 g Thai Spice blend from Sausage Ingredients approx. 5 tablespoons mixed with 75ml water (adjust this to your heat levels)
- 2 tsp Garlic paste
- 2 tsp Ginger paste
- 1/2 cup Chopped Fresh Coriander stems and leaves
- ½ cup Panko breadcrumbs soaked in 1/4 cup water for 2- 3 minutes. Adjust the water amount to achieve your bite preference.
- Salt and pepper to taste
- 2 tbsp Extra Virgin Sunflower oil plus extra as needed. Rice flour or plain flour for dusting
For the Curry Sauce
- 1 tbsp Extra Virgin Sunflower oil
- 1 Medium brown onion finely sliced
- 2-3 tbsp Thai Curry paste adjust to your heat preference
- 250 ml Chicken stock (or vegetable stock, or water)
- 400 ml Coconut milk
- 1 tsp Brown sugar and the juice of 1 Lime optional
- 1 tbsp Fish sauce and 2 Bay leaves
- 2 tsp Ground Fenugreek
- 2 tbsp Ground coriander
- 1 tbsp Ground cumin
- 2 tsp Ground Paprika optional
- 2 tsp Ground Turmeric for a vibrant yellow colour
Instructions
Preparation Instructions
- Combine mince, Thai spices, aromatics, herbs, and soaked panko. Mix gently until just incorporated.
- Roll into golf-ball-sized rounds and lightly coat with flour.
- Refrigerate for 30 minutes to firm up and set the flavors.
Cooking Instructions
- Brown meatballs in oil over medium heat until golden. Remove and set aside.
- Brown onions with curry paste and spices in the same pan for 2 minutes until fragrant.
- Add stock or water and stir
- Stir in coconut milk, sugar, and lime. Return meatballs to the pan and simmer for 5 minutes or until cooked through.
- Adjust the sauce with fish sauce or extra lime to suit your taste.
- Spoon over jasmine rice or noodles. Garnish with fresh coriander and lime wedges.