Thai Meatballs

Serves 4

| Prep Time: 15 mins

| Cook Time: 25 mins

| Total Time: 45 mins

You may need: Dried Garlic Powder

Discover The Recipe

If you like Thai food and Thai flavors, you're going to love these school-night friendly Thai Meatballs. Ready and on the table in 45 mins or less, you can double the recipe and freeze half for another night. Packed with flavor from fresh lemongrass, ginger, and cilantro, your family will love these delicious bites.

This month we're sending you Thai Kaffir Lime Leaf powder to add to the recipe to really make the flavors sing! Kaffir Lime is distinct from your typical lime tree and produces leaves that are commonly used in Thai cuisine to flavor the dish (similarly to how we use Bay Leaf in Western cuisine). The leaves can be used fresh or dried and ground into a powder. They have a wonderful and unique citrus flavor that will add the notes and aroma of Southeast Asia to any dish. Use Kaffir lime leaf in myriad ways: try sprinkling on yogurt or desserts or adding to savory dishes like soups, curries, grilled meats, and fish.

Don't skip the dipping sauce. Sweet chili lime sauce is a classic Thai condiment widely available at grocery stores. Our recipe adds a little garlic and fresh lime to give perfectly complement these Thai meatballs. Serve with lime wedges and fresh herbs like cilantro.


  • 1 lb ground pork (or beef or turkey)

  • 3-4 cloves garlic, minced

  • 1 stalk fresh lemongrass, peel hard exterior & finely dice soft core on the bottom (white) half

  • 2" piece of fresh ginger, peeled and finely diced

  • handful of cilantro (stems and leaves), chopped

  • 1 tsp Piquant Post Thai Kaffir Lime spice

  • 3-4 red chilis (fresno, bird's eye, thai), seeded & diced (optional)

  • 1 tsp sugar

  • 1 Tbsp fish sauce

  • 3/4 cup panko breadcrumbs

  • 1 egg, beaten

  • Extra cilantro leaves for garnish

  • 1/2 cup of sweet chili sauce

  • 1 clove of garlic, minced (optional)

  • 1 lime, juiced (~2 Tbsp lime juice; optional)


Baking meatballs is a healthy way to cook them. If you want a slightly crispier version that gets you closer to a fried version, reduce cooking time ~5 mins in this recipe and add in the 3-4 mins under the broiler. Set a timer and watch them closely so you don't overcook!

Use cooking spray to dust your wire rack to keep meatballs from sticking. Line a baking pan with foil and place underneath, which makes cleanup a snap.

Panko breadcrumbs are a Japanese style breadcrumbs widely available at supermarkets. Regular breadcrumbs work fine if that's why you can find.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.


First, preheat oven to 425 deg. Place a wire rack over a baking sheet or pan to catch drippings (you can also line with foil for easy clean up). Spray rack with cooking spray to prevent meatballs from sticking.

Next, add ground meat to a large mixing bowl. Chop and prep all fresh ingredients. Then add all the meatball ingredients to the mixing bowl. Use your hands to knead and thoroughly mix.

Use a spoon to scoop and roughly portion ~16 meatballs. Then, use your hands to gently roll the meatballs into a round shape. Place meat balls on the wire rack and then into the oven. Bake 20-25 mins until just browned.

While the meatballs cook, enhance the store-bought chili sauce by adding the garlic and lime juice. Briefly whisk. Let the meatballs cool for 5 mins before serving. Garnish with cilantro leaves then serve with dipping sauce.

Alternatives & Substitutions

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