Spicy Thai Meatballs

Best served with some sweet chilli sauce, and a squeeze of lemon or lime! Recipe by Melanie Eady


  • 500 grams minced pork
  • 250 grams minced chicken
  • 1 tbsp thai red curry paste
  • 1 tbsp brown sugar
  • 1/4 cup coriander
  • 1/4 cup mint
  • 1/2 small chilli (optional)
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 cup sesame seeds


  1. Chop the coriander mint, and chilli (optional).
  2. Place all the ingredients except the sesame seeds in a large mixing bowl and combine well.
  3. Using wet hands, take generous teaspoons of the mixture and roll into balls. Toss lightly in the sesame seeds.
  4. Heat 1cm oil in a saucepan (or wok) and fry the meatballs in batches for 5-6 minutes, turning regularly so they brown on all sides.
  5. Cut a meatball from each batch to check if they’re cooked all the way through.
  6. Drain on kitchen paper. Makes around 40.

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