STICKY THAI MEATBALLS
These thai meatballs are incredibly juicy and packed with flavor. The key ingredient is a few spoonfuls of thai green curry paste which adds all the flavor. And then these are tossed in a sweet sticky sauce that balances the spice. They can be baked and made ahead so all you have to do in the end is toss them in the sauce and serve.
Provided by Richa
Categories Snacks & Appetizers
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 220C/430F
- Combine all the ingredients for the meatballs except ground beef in a bowl and mix well. Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together. Adding the beef right in the end ensures that the flavors are mixed well and don't sit around in lumps.
- Form the mixture into 20-22 lime sized balls and place them on a baking tray. Bake for 20-25 minutes till they are cooked through, and slightly brown.
- For the sauce, whisk everything together in a bowl and add it to a wok. Heat for a few minutes till the mixture thickens. Toss the meatballs in the sauce and serve hot.
Nutrition Facts : Calories 338 kcal, Sugar 10 g, Sodium 924 mg, Fat 19 g, SaturatedFat 7 g, Carbohydrate 23 g, Fiber 1 g, Protein 19 g, Cholesterol 86 mg, ServingSize 1 serving
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
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
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
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
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
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.
THAI MEATBALLS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 26
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.
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
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
GAME-DAY THAI CHICKEN MEATBALLS
These Thai chicken meatballs make a great game-day snack. We also like to serve them as a main dish over stir-fried veggies. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 350°. In a small bowl, combine chili sauce, lime juice, ketchup and soy sauce; reserve 1/2 cup for serving. In a large bowl, combine egg, bread crumbs, green onion, cilantro, salt, garlic powder and remaining 4 tablespoons chili sauce mixture. Add chicken; mix lightly but thoroughly. Shape into 12 balls., In batches, arrange meatballs in a single layer on greased tray in air-fryer basket. Cook until lightly browned, 4-5 minutes. Turn and cook until lightly browned and cooked through, 4-5 minutes longer. Serve with reserved sauce; sprinkle with additional cilantro.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 369mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 9g protein.
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
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
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
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
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- In a medium bowl, combine Thai Meatballs ingredients and mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
- Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
- Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
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