Thai Style Meatballs

3 Jun

We recently moved from Beechwood (downtown Ottawa) to Orleans (the suburbs). On top of having a much bigger place with a backyard, which Nanook loves. Nanook and I also love having Lavergne Western Beef Inc. just up the road. Lavergne Western Beef Inc. is an old fashioned local meat shop supporting local farmers. It has some of the best meat in the city. Nanook loves the marrow bones and I love the steak and sausages. The last time I visited Lavergnes they had ground pork on special. Looking online I found this great recipe for Thai Style Meatballs.

I want my bone!

I want my bone!

I love Thai food. The balance of sweet, sour, salty and bitter and the simplicity of the food is delicious. Thai cuisine also uses some of my favourite ingredients, ginger and coriander.  I found this recipe on the great recipe website, you can find the original recipe HERE.


Thai Style Meatballs


Dipping Sauce

  • 1 teaspoon chopped fresh coriander
  • 3 spring onions, chopped fine
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, chopped fine
  • 1 mild chili, deseeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey


  • 50 g caster sugar (I just used white sugar)
  • 3 tablespoons Thai fish sauce
  • 450 g ground lean pork
  • 4 spring onions, chopped fine
  • 1 garlic clove, chopped fine
  • 2 teaspoons lemongrass, chopped fine
  • 1 teaspoon cornflour
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons finely chopped fresh coriander
  • salt and black pepper
  • 1 tablespoon oil


  1. For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
  2. Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
  3. With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
  4. Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
  5. As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.

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