Thai Basil Meatballs Recipes

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THAI MEATBALLS

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 26



Thai Meatballs image

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
  • Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
  • Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
  • Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
  • Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Combine all the ingredients in a small bowl and whisk well to combine.

1 pound ground pork
1 pound peeled and deveined shrimp, ground or chopped finely
2 tablespoons minced lemongrass
2 tablespoons sesame seeds
1 lime, juiced
2 Thai chiles, minced
2 tablespoons minced ginger
2 cloves garlic, minced
3/4 cup fresh Thai basil leaves, chopped
3/4 cup fresh cilantro leaves, chopped
1/2 cup fresh mint leaves, chopped
2 tablespoons soy sauce
1/4 cup fish sauce
1/2 cup breadcrumbs
2 eggs
Olive oil
Carrot shavings, for garnish
Chopped roasted peanuts, for garnish
Peanut Dipping Sauce, recipe follows
1 cup chunky peanut butter
1/2 teaspoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup hot water
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro

RED THAI MEATBALL CURRY

A colourful, zingy curry that the whole family will enjoy

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12



Red Thai meatball curry image

Steps:

  • Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
  • Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
  • Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.

Nutrition Facts : Calories 371 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.79 milligram of sodium

500g pack lean beef mince (10% fat)
2 red chillies , 1 chopped, 1 sliced
thumb-size piece ginger , grated
1 egg
1 tbsp sunflower or vegetable oil
1-1½ tbsp Thai red curry paste , depending on how spicy you like it
400ml can reduced-fat coconut milk
225g can bamboo shoots , drained
140g fine green beans , trimmed
juice 1 lime , plus extra wedges to serve
20g pack basil
basmati rice or rice noodles, to serve

THAI BEEF MEATBALLS

These can be served as Hors D'oeuvres, just skewer each meatball with picks from cleaned stalks of lemon grass. Serve on a platter with Homemade Thai Chili, or Purchased chili, or sweet and sour sauce, in a small bowl for dipping. Cooked meatballs can be frozen for up to 3 months and reheated in the microwave.

Provided by Chef mariajane

Categories     Meat

Time 20m

Yield 24 meatballs

Number Of Ingredients 12



Thai Beef Meatballs image

Steps:

  • Combine all ingredients in large bowl; mix lightly but thoroughly.
  • Using a 1 tablespoon measure, shape into 1-inch balls. Place in a single layer on lightly oiled foil-lined baking trays.
  • Cook in 400F oven for 15-20 minutes or until completely cooked and digital rapid-read thermometer inserted in the center of several meatballs reads 160°F.

Nutrition Facts : Calories 97.7, Fat 4.9, SaturatedFat 2.3, Cholesterol 33.4, Sodium 212.7, Carbohydrate 4.1, Fiber 0.3, Sugar 0.6, Protein 8.8

2 lbs lean ground beef
1 cup dry breadcrumbs
1/4 cup canned unsweetened coconut milk
1 egg
3 tablespoons sweetened desiccated coconut
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons gingerroot, minced
2 tablespoons green onions, minced
2 tablespoons garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

THAI-INSPIRED CHICKEN MEATBALL SOUP

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14



Thai-Inspired Chicken Meatball Soup image

Steps:

  • Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  • Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

THAI BASIL MEATBALLS

Make and share this Thai Basil Meatballs recipe from Food.com.

Provided by gailanng

Categories     Chicken

Time 32m

Yield 4 appetizers

Number Of Ingredients 18



Thai Basil Meatballs image

Steps:

  • Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.
  • Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1" in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through.
  • Serve the meatballs with sauce and additional chopped basil and green onion, if desired.

Nutrition Facts : Calories 286.5, Fat 11.8, SaturatedFat 2.8, Cholesterol 78.3, Sodium 1735.6, Carbohydrate 16.7, Fiber 1.1, Sugar 3.8, Protein 28.5

1/2 cup panko breadcrumbs
2 tablespoons finely chopped green onions
2 tablespoons finely chopped basil (Thai basil works wonderfully)
2 teaspoons sriracha asian hot chili sauce
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons fish sauce
1 lb ground turkey or 1 lb ground chicken
2 egg whites
2 teaspoons oil, for brushing
1/4 cup soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon minced scallion
2 teaspoons sriracha asian hot chili sauce
2 teaspoons cornstarch

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