Thai meatballs recipe made with beef mince and Thai red curry paste. Coated in a sweet, sticky and spicy sauce.
Recipe by The Moody BBQ, a Hampshire-based BBQ enthusiast. Check out his Thai chicken satay skewers, pad kra pao spring rolls and chicken jungle curry to make the ultimate Thai fakeaway.
Sticky Thai red Meatballs Recipe
Ingredients
For the meatballs
- 1 egg
- 500g lean beef mince
- 2 tbsp red Thai paste (see below)
- 1 tbsp garlic and ginger paste
- 2 spring onions, roughly chopped
- ¼ tsp salt
- 1 tsp oyster sauce
For the Thai red sauce
- 2 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 118ml water
- 1 tsp cornflour
- 1 red chilli, finely chopped
- Sprinkle of sesame seeds to finish
For the red paste (makes 1 cup)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- A handful of dried bird’s eye chillies, rehydrated and chopped
- 1 ½ tsp white pepper
- 1 bulb garlic, roughly chopped
- 2 medium shallots, finely chopped
- 1 small piece of ginger, grated
- 1 stalk of lemongrass, grated
- Zest of 1 lime
- 1 tsp fish sauce
Method
- Combine all of the meatball ingredients except the beef in a bowl. Once combined, add the beef and mix well. Roll into meatballs.
- Cook over direct heat until the meatballs reach an internal temperature of 71 °C on your Thermapen.
- For the sauce, whisk everything together in a bowl. Add it to a pan or wok over a medium heat. When it starts to thicken, add the meatballs.
- Serve with a sprinkle of sesame seeds and freshly chopped chilli.
For the Thai red paste
- Lightly toast the cumin and coriander seeds over a medium heat until fragrant, then grind to a fine powder using a pestle and mortar.
- Stir in the white pepper, chopped chillies and garlic and continue to grind into a paste.
- Add the rest of the ingredients and continue to grind until the paste is smooth. Add water if required to help form the paste.
