These juicy Thai-style pork meatballs are deliciously flavored with lemongrass, ginger and garlic. As an appetizer these meatballs are amazing with the intensely flavorful dipping sauce, but they also make a great main course.
By now you’re probably aware of how much I love Thai food! And I know you do, too. The recipes for Spaghetti Squash with Thai Peanut Sauce and Thai Pineapple Fried Rice are among the most visited posts on this blog.
So these Thai-style pork meatballs won’t come as a surprise to you. I sure love me some classic Italian meatballs with rich tomato sauce, but the Thai version is really awesome too.
The lemongrass, ginger, garlic, cilantro and fish sauce give the pork meatballs their unmistakable Thai flavor. It’s absolutely delicious and not just for a Thai food lover, either.
My sister, Conny is currently visiting us from Canada. She just arrived yesterday after I made the meatballs. Over 24 hours of traveling can make you really hungry (especially if you don’t like airplane food).
I offered her some meatballs but I wasn’t sure how much she’d like the Thai flavors. Well, she absolutely LOVED them – not just while hungry from the trip, but also for breakfast(!) the next morning.
More traditional ways to eat meatballs are either as an appetizer or paired with rice or noodles as a main course. If you’re making these Thai meatballs as appetizer, I urge you to also make the dipping sauce. It is SO good!
It’s not a thick, sticky-sweet sauce, instead, it is a truly Thai-style thin soy sauce flavored with aromatic sesame oil, ginger, cilantro, garlic and chili. Dipping the already amazing meatballs into this sauce takes them to a whole new level of delicious awesomeness!
For more Asian meatball inspiration that doesn’t use pork, try this Sesame Chicken Meatballs & Lo Mein Recipe.
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VIDEO: How to Make Thai Meatballs
Thai Style Pork Meatballs
Ingredients
- 1 pound lean ground pork
- 1/2 cup whole wheat bread crumbs
- 2 tablespoons fish sauce
- 2 tablespoons chopped cilantro
- 4 green onions finely chopped
- 2 teaspoons minced lemongrass
- 1 garlic clove minced
- 1 teaspoon grated ginger
- 1 tablespoon oil for frying
Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 green onions thinly sliced
- 1 teaspoon chopped cilantro
- 1 teaspoon grated ginger
- 1 garlic clove minced
- 1 small chili pepper de-seeded and finely chopped
Instructions
- Stir together all ingredients for the dipping sauce and set aside.
- Combine all the ingredients for the meatballs thoroughly and roll into tablespoon sized balls with wet hands. Makes about 25.
- Heat 1 tablespoon oil in a frying pan on medium. Cook the meatballs while stirring often until browned from all sides and cooked through. This takes about 15-20 minutes.
- Serve the meatballs as appetizer with the dipping sauce, or as main course with cooked rice or pasta.
Also, if you liked this post, check out these other amazing Thai-inspired posts as well!
Easy Khao Soi – Thai Coconut Curry Soup with Egg Noodles
Thai Basil Chicken Stir Fry – Pad Krapao Gai
Recipe adapted from Food.com
Products used for these Thai Meatballs:
Tena
Not sure what happened but mine came out very salty didn’t add any salt maybe my fish sauce is old but I am taking them for a party so I will through them in the crock with some chicken stock and a couple potatoes when I warm them up and see if that doesn’t pull some of the salt out. The dipping sauce the dipping sauce wow just wow.
Regina
Sorry to hear they meatballs came out too salty. And yes, I think fish sauce can become more concentrated as it gets older and some of the liquid evaporates. But I think have a good plan of action with the potatoes that will work well
Tena
It worked like a charm potatoes in some chicken stock to get the salt under control, and keep them moist well I got them hot. People raved about them. Im making some more right now for for my dinner. With some rice and leftover dipping sauce. Thanks for the great recipe. This is a definite keeper.
Jen
I was concerned because there was no egg in this recipe, but the meatballs and the sauce were exceptional! Bravo!
Regina
Yay! Great to hear this Thai meatball recipe worked out well for you
Kathy M
Added lil bit of allspice instead of ginger. My daughter HIGHLY allergic to it…can’t even smell it. Still tasted awesome
Regina
That sounds like a great substitute
Cynthia D. Jones
I made these to go in a meatball noodle soup last night. I did dice up some Thai chili peppers to add to the meatballs and I baked them for about 18 minutes in the oven. Tasty, moist and delicious. I assembled the bowls with noodles, meatballs and a couple of ladles of homemade stock. Served with cilantro, bean sprout, lime wedges, jalapeños and the delicious dipping sauce. This is a keeper. Thanks for sharing.
Olga
Regina, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Chara
I make these quite often and are always a huge hit. I am making them tomorrow for a get together at our friends house. I dont really want to show up and dirty her fry pan. Can I make them in the am and put in a crock pot for transport and warm back up when we arrive. I am thinking of making extra sauce and putting in the crock to keep moist or should I use a bit of chicken broth? Thoughts for taking this yumminess on the road?
Nicole
So glad I made these for dinner tonight. Myself, my husband and my toddler all had seconds. I made a few substitutions, doubled the sauce, and cooked the sauce with the meatballs once they were fully cooked.
Regina
Great to hear the Thai meatballs were a hit for the entire family! And what a great idea to cook the sauce with the meatballs
Steph
This is this best dinner I have ever made – my family absoulety loved it too! I did slightly alter some ingredients: 2tbsp sweet chilli, 3 small cups approx water, tbsp lemon juice and 3 kaffir lime leaves in the sauce + only added garlic and onion to meatballs. I also modified the recipe so coupd do everything in my thermomix- steam instead of fry the meatballs (which is healthier alternative too) amd also cooked sauce as broth.
Ann
Yum! I did these in my Instant Pot. Browned them, added 1 cup of chicken broth and cooked at high pressure for 10 minutes and did a quick release. Thank you for the recipe.
Tammy
I’m diabetic and want to make these but I don’t want to use bread crumbs as I’m trying to watch my simple carb intake what do you suggest? Also if I can’t find lemongrass what can I use instead?
B
I use grated zucchini rather than breadcrumbs as a binder in all my meatballs.
Lisa S.
You can buy POWDERED & DRIED (must be soaked) Lemongrass online….just adjust amounts accordingly ….
1 teaspoon of Lemongrass powder equals one stalk of fresh Lemongrass. Dried whole or cut lemongrass should be soaked for two hours in warm water before used in cooking.
This will help with limited access to Lemongrass and help have it available if you like the recipe and end up making it again and again.
They also sell Lemongrass paste which is good one to one, so no adjusting measurements, but it will go rancid if you don’t use it often.
Maria Adams
These meatballs are outstanding and OMG that sauce! You nailed the sauce recipe. I usually double the sauce recipe because my husband eats the whole thing. We wrap the meatballs in butter lettuce and eat them like wraps to avoid the extra carbs.
Regina
I am so so happy to hear you like the meatballs and sauce! Serving in lettuce wraps sounds yummy
Brandi
I was wondering if you’ve ever baked these, and if so at what temp and for how long? These sound amazing, but I don’t want to fry them.
Regina
I think baking them will work just fine. I haven’t tried with these, but in general 400° F for about 20 minutes works for baked meatballs.
Troy
My wife is Thai, I’m sure she will love these. i’m going to make for superbowl party, but need to make a lot. Think baking them would be ok?
Regina
Sorry, this is a little late but yes, baking should be no problem
Pamela Hartnett
Hi Regina,
I thawed some pork mince today, then got on the net to find inspiration for ideas, then voila! I found your recipe for Thai pork balls, the photo looked so fabulously yummy, I just had to make them, which I did, and they’re currently in the fridge allowing the flavours to merge. while I sit enjoying a glass of red. This will be a main course, I have basmati rice and a packet of those soft Asian noodles, of course I want to use your dipping sauce recipe, but I’m not sure if I should pour it over the rice/noodles or serve it separately, which would leave them rather plain.
perhaps I could use a dressed salad as a base? I have a leaf mix and iceberg lettuce, ( no cabbage) along with tomatoes, red and green capsicum, red and green onions, do you have a suggestion/
I’m looking forward to letting you know how much we enjoyed them.
Regina
Hi Pamela,
reading your comment makes me excited to make these pork meatballs again asap 🙂
For North American tastebuds, serving rice or noodles as they are can be perceived as too plain. It’s not like that in Thailand, where you get plain rice served with pretty much every dish – be it saucy or not. I am not sure how the dipping sauce would work/taste as a ‘moisturizer’ for rice. I think I would serve the dipping sauce on the side, similar to Vietnamese nuoc cham. Some people prefer dipping every bite in it, while others just pour it over their meal and mix everything.
And a salad sounds wonderful to balance out the meal. I suppose, you could also serve it all together, nicely arranged in buddha bowl-style (http://leelalicious.com/thai-style-buddha-bowl/). Again, I would serve the sauce on the side so everyone can use to their preference. I hope this gives you some ideas. Enjoy!
Pamela Hartnett
Hi Regina,
The pork balls were excellent, full of flavour and juicy, I served the balls with rice on a salad base, then drizzled the sauce over the balls. the meal was just for two of us, had it been a dinner with guests, i’d use your idea and serve them in the spoons,which is a novel idea and would make them easier to eat.
Regina
That’s wonderful, Pamela! I am happy to hear you enjoyed my recipe.
Eileen
This recipe looks terrific. I’m thinking of serving for New Year’s Eve Asian themed dinner party. Have you ever made the day before and then reheated before serving?
Regina
Hi Eileen, yes we’ve eaten them reheated the next day and they were still great 🙂
elaine|ChinaSichuanFood
Love this meatballs. So juicy and full of flavor.
Regina
Thanks so much Elaine. These really are juicy and flavorful
Melissa Belanger
Yum! How could you not love Thai food!? These meatballs look perfect for an appetizer. I love how you served them on little spoons. It’s a great way to plate them. So cute!
Regina
Thanks so much, Melissa. The spoons were a typical case of “necessity is the mother of invention”. As I was shopping for this recipe the store was out of appetizer picks, that’s when I got the idea for the spoons and I ended up liking it much more than picks.
Kelly | Eat Yourself Skinny
What a great recipe, these look delicious! 🙂
Regina
Thank you very much Kelly!
Bethany @ Athletic Avocado
Its crazy to think that I never actually had pork meatballs! Like what am I waiting for? Im sure they are like 100X better than chicken ! And thai flavors are unbeatable!
Regina
Not everyone eats pork, but I think it tastes way better than chicken in meatballs.
Kate
I was singing to myself while your blog was loading and then stopped dead in the middle of the song when I saw this post and literally said aloud, “ooh, HELLO.” My mother raised her own pigs this year, and I have been trying to come up with things to make with the portions of ground meat. These will definitely get made over the holidays!
Regina
Wow, how awesome of your mom to raise her own pigs and lucky you for getting your share. Knowing the source of your food (especially meat) is truly the best way to enjoy it!