Spicy Thai Meatballs

Prep Time
Cook Time
Ready In

"I usually double amounts and serve this as an appetizer with spicy peanut sauce, it's easy to make and always get a ton of compliments from everyone! "

Original recipe yields 16-20 servings


  • Serving Size: 1 (55.4 g)
  • Calories 101.3
  • Total Fat - 5.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 43.8 mg
  • Sodium - 271.4 mg
  • Total Carbohydrate - 1.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 10.8 g
  • Calcium - 9.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Thoroughly combine the beef,pork, egg, garlic, ginger, red jalapeno, green onion, lemon zest, cilantro, salt, pepper, and sesame oil in a mixing bowl.

Step 2

Divide the mixture evenly into 16 (or 20 smaller) balls.

Step 3

Heat the peanut oil in a sauté pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides and cooked thoroughly, about 10-12 minutes.

Tips & Variations

No special items needed.

3 Reviews


These are delicious, but I was expecting more heat as I used the greater amount of red jalapenos the recipe called for. I think next time I make these I will use green jalapenos. I find them hotter when they are green. As these peppers ripen into a red jalapeno the spiciness is lessened. Made for the Billboard Recipe Tag Game.


review by:
(20 Oct 2012)


Very nice meatballs, but we found them not to be as spicy as we expected. We did enjoy them and when i make them again i will add more of the spices. I browned them in the frypan but finished them in the oven at 375f for 25 minutes, they turned out nice and juicy and tender.


review by:
(11 Sep 2012)


I made the meatballs one day and let them sit in the fridge so the flavors could marry. I cooked them up the next night and served them with Thai Sweet Chili Sauce. Very tasty tender meatballs indeed. We loved them! My friend took home some of the leftovers, and I ate the rest for lunch the next day and they were just as good. Thank you for sharing it Brandy! Linda


(17 Aug 2012)

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