Thai Meatballs
Prep time
Cook time
Total time
These are a sticky, savory take on meatballs, perfect for any party.
Recipe type: appetizer
Cuisine: Thai
Serves: 42 meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 egg
  • ⅔ cup panko breadcrumbs
  • 2 Tablespoons red curry paste
  • 1 Tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ¾ cup brown sugar
  • ½ cup Thai sweet chili sauce (I used Thai Kitchen)
  • ⅓ cup soy sauce
  • ¼ cup rice vinegar
  • 1 Tablespoon cornstarch
  • ⅓ cup water
  • GARNISH (optional)
  • peanuts, chopped
  • cilantro, chopped
  • green onions, chopped
  1. Preheat your oven to 425ºF.
  2. Combine all meatball ingredients in a large bowl.
  3. Mix well, combining the meat with all of the spices (consider getting your hands dirty here, it truly is the easiest way).
  4. Form meat into small balls, approximately one inch in diameter.
  5. Place formed meatballs onto a baking sheet.
  6. Bake the meatballs for approximately 25 minutes, until meatballs are fully browned.
  7. Place all sauce ingredients into the bottom of the slow cooker.
  8. Whisk to combine and keep whisking until cornstarch is fully dissolved.
  9. Place the cooked meatballs into the slow cooker.
  10. Cook on high for approximately one hour until sauce has thickened.
  11. Serve on toothpicks with chopped peanuts, chopped cilantro and chopped green onions for garnish.
Recipe by With Two Spoons at