Thai Meatballs Recipes

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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

DELICIOUS THAI STYLE MEATBALLS

This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!

Provided by Bethie2

Categories     Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20



Delicious Thai Style Meatballs image

Steps:

  • For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
  • Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
  • With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
  • Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
  • As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
  • You can also freeze the meatballs raw and cook when needed. This works well.
  • Happy chopping!

Nutrition Facts : Calories 427.5, Fat 28.5, SaturatedFat 9.5, Cholesterol 81.1, Sodium 1631.5, Carbohydrate 21.8, Fiber 1, Sugar 18.2, Protein 21.4

1 teaspoon chopped fresh coriander
3 spring onions, chopped fine
1 teaspoon grated fresh ginger
1 garlic clove, chopped fine
1 mild chili, deseeded and finely chopped (optional)
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon honey
50 g caster sugar
3 tablespoons Thai fish sauce
450 g ground lean pork
4 spring onions, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemongrass, chopped fine
1 teaspoon cornflour
1 tablespoon finely chopped of fresh mint
2 tablespoons finely chopped fresh coriander
salt and black pepper
1 tablespoon oil

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

THAI GREEN CURRY MEATBALLS WITH ZOODLES

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Thai Green Curry Meatballs with Zoodles image

Steps:

  • Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
  • Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
  • Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

3 tablespoons vegetable oil
3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper
Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird chile, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges

THAI CHICKEN BALLS

These chicken balls are so tasty! You have to try them!

Provided by Vivian

Categories     Appetizers and Snacks     Spicy

Time 1h

Yield 8

Number Of Ingredients 8



Thai Chicken Balls image

Steps:

  • In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
  • Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
  • Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 14.8 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 2.5 g, Sodium 247.2 mg, Sugar 3.6 g

2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
¼ cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying

THAI GREEN CURRY MEATBALLS

Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!

Provided by France C

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 19



Thai Green Curry Meatballs image

Steps:

  • Place pork in a medium bowl.
  • Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
  • Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
  • Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
  • Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
  • Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 11.9 g, Cholesterol 80 mg, Fat 31.2 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 18.9 g, Sodium 564.6 mg, Sugar 2.9 g

1 pound ground pork
½ cup rolled oats
1 small carrot, cut into 1-inch chunks
2 tablespoons water
2 teaspoons fish sauce
3 cloves garlic, minced
2 teaspoons lemongrass paste
1 teaspoon minced fresh ginger root
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 tablespoon coconut oil
1 (14 ounce) can unsweetened coconut milk
2 tablespoons green curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
salt to taste
1 tablespoon lime juice
¼ cup cilantro, minced

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

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