Spicy Thai Meatballs

clock 40 minutes + 30 minutes bowl Serves Approx. 40 Meatballs


  • 500g minced pork
  • 250g minced chicken
  • 1 Tbsp Thai red curry paste
  • 1 Tbsp brown sugar
  • ¼ cup finely chopped coriander
  • ¼ cup finely chopped mint
  • ½ small chilli, finely chopped (optional)
  • 1 cup fresh breadcrumbs
  • 1 egg, beaten
  • ¼ cup sesame seeds
  • Oil for frying
  • Toothpicks or similar
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  • Place all the ingredients except the sesame seeds in a large mixing bowl and combine well.

  • Using wet hands, take generous teaspoonfuls of the mixture and roll into balls. Toss lightly in the sesame seeds.

  • Heat 1cm oil in a wok or saucepan and fry the meatballs in batches for 5-6 minutes, turning regularly so they brown on all sides. Cut a meatball from each batch in half to check they are cooked all the way through. Drain on paper towel.

  • Tip: Serve the meatballs with sweet chilli sauce, adding a little lemon or lime juice and finely chopped coriander and mint. They can be made a day ahead and reheated in a hot oven for 5-10 minutes.

By Food Magazine

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