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- A Pinch Of Passion In Every Dish -

Explore Global Cuisine

Thai chicken meatballs

Perfect for dinner, even better as leftovers for lunch the next day!


  • 1/4 cup (60ml) sweet chilli sauce

  • Juice and zest of 1 lime

  • 3cm piece (15g) ginger, finely grated

  • 600g chicken thighs, roughly chopped

  • 2 garlic cloves, finely grated

  • 1 lemongrass stalk, finely chopped

  • 2 tbs coriander root, finely chopped

  • 2 kaffir lime leaves, finely chopped

  • ¼ cup (60ml) Thai red curry paste

  • 1 eggwhite

  • 1 cup (50g) panko breadcrumbs

  • 1 small red onion, finely chopped

  • 50g green beans, trimmed, thinly sliced

  • 150g vermicelli noodles, to serve

  • 1 tbs peanut oil

  • 1 cup mixed soft herbs, to serve


  • 1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.

  • 2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.

  • 3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.

  • 4. Meanwhile, cook noodles to packet instructions.

  • 5. Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.

  • 6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.


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