Sticky Thai Meatballs #appetizers #meatballs

Sticky Thai Meatballs #appetizers #meatballs

What do you desire for when you long for Thai nourishment? Sticky, exquisite with a cut of twang is the thing that I need! What's more, these Thai Meatballs are only that, since they hit all the correct spots and continue giving! It's on my best ten go to party hors d'oeuvre rundown and it's been there for some time and you'll know why.

There's something about Thai sustenance that makes me feeble in the knees. The natural flavors, the sharp flavors and lemony flavors that add that ideal twang to any supper. While the red panang curry and Thai green curry are enormous top picks, these sticky Thai meatballs have earned significant atta boys on Denver and my asian nourishment top choices list. Simply the juiciest meatballs with layers of thai flavors, these make for the ideal starter and I some of the time even sneak it in as a fundamental with noodles or a bowl of fragrant sticky rice.

These meatballs can be heated or seared. I incline toward heating them since they can disintegrate or lose their shape while cooking on the skillet. That is on the grounds that these are extremely delicate and delicious and that is the thing that makes them so flawless truly!

Also try our recipe Thai Chicken Satay with Peanut Sauce

Sticky Thai Meatballs #appetizers #meatballs

Juicy, sticky thai meatballs are crazy addictive and bursting with flavour. They are really easy to make and can be baked in advance. Which makes them perfect to serve as a party appetizer.

For the Meatballs:

  • 1 cup Bread Crumbs
  • 1 Egg
  • 1 tablespoon Thai Green Curry Paste
  • 1 teaspoon Garlic Paste (minced garlic)
  • 1 teaspoon Ginger Paste (grated or minced ginger)
  • 1/4 teaspoon Salt
  • 1 tablespoon Fish Sauce
  • 500 grams ground Beef

For the Sauce:

  • 2 tablespoon Soy Sauce
  • 2 tablespoon Thai Sweet Chilli Sauce
  • 1 tablespoon Rice Vinegar
  • 2 Thai Chillies, chopped (or 1/2 teaspoon chilli flakes)
  • 2 tablespoons Honey
  • 1/2 cup Water
  • 1 teaspoon Cornflour


  1. Preheat oven to 220C/430F
  2. 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 flavours are mixed well and don’t sit around in lumps.
  3. 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.
  4. 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.


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