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Recipe: Thai Spicy Meatballs

Minced pork is used a lot in Thai cooking. This one uses minced pork but feel free to substitute mince beef or chicken if preferred. The finely chopped beans add crunch so do try and include them. Serve as a snack or as an appetiser.


450g minced pork
4 cloves garlic (finely chopped)
2 tbsp fresh coriander (finely chopped)
1 tbsp Mai Siam Fish Sauce
3-4 red chillies (finely chopped)
2 tbsp cold water
1/2 tsp salt
1/2 tsp pepper
2 tbsp finely chopped fine beans (optional)
plain flour for dusting

3-4 Birds Eye chillies (finely chopped)
1 tsp sugar
2 tsp Mai Siam Fish Sauce
1 tsp water
Juice of 1 lime
1/6th red onion (finely chopped)

Cooking Method

Serves 4

Place all ingredients into a food processor and blitz to incorporate the mixture. Transfer the mixture to a glass mixing bowl, clingfilm and refrigerate for at least 2 hours.

Wet hands before forming the mixture into balls the size of a walnut. Keep dipping your hand into the water when forming each ball.

Heat oil in a deep wok until it is hot.

Slide half the meatballs into the hot oil and cook until golden brown, stirring constantly for even colour. This should take about 5 minutes.

Remove with slotted spoon and drain on kitchen paper. Serve immediately with dipping sauce.

Makes 15 - 18 meatballs