Eggless Spicy Thai Mini Meatballs with Chile Kick
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
- 2 stalks lemongrass, tender inner core only, very finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 fresh red thai chiles, thinly sliced (seeds included for full heat)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- ¼ cup fresh cilantro leaves and stems, finely chopped
- 3 scallions, green parts only, thinly sliced
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ tsp white pepper
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the dipping sauce
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp granulated sugar
- 2 tbsp water
- 2 fresh red thai chiles, thinly sliced
- 1 clove garlic, minced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the dipping sauce: combine the fish sauce, lime juice, sugar, and water in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Remove from heat, stir in the sliced chiles and minced garlic, and set aside to cool to room temperature.
- 2
In a large mixing bowl, combine the ground pork, lemongrass, garlic, ginger, sliced chiles, fish sauce, soy sauce, sesame oil, cilantro, scallion greens, panko, beaten egg, and white pepper. Mix with your hands until just combined and uniform — do not overwork the mixture.
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