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Sticky Thai Meatballs Recipe

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4 from 3 reviews

These Sticky Thai Meatballs are a delightful fusion of bold Thai flavors and comforting meatball goodness. Made with ground beef combined with aromatic ingredients like garlic, ginger, green curry paste, and fish sauce, they are baked to perfection and coated in a sticky, sweet, and mildly spicy sauce featuring soy sauce, honey, and sweet chili sauce. Perfect as an appetizer or party snack, these meatballs bring a deliciously tangy and savory taste with the perfect balance of heat and sweetness.

  • Total Time: 35 minutes
  • Yield: Approximately 30 meatballs

Ingredients

Meatballs

  • 2 lbs. ground beef (90/10 preferred)
  • 1/2 cup white onion (minced)
  • 2 – 3 cloves garlic (finely minced or grated)
  • 1 1/2 tsp fresh ginger (finely minced or grated)
  • 1 1/2 – 2 Tbsp green curry paste
  • 1 Tbsp fish sauce
  • 1 large egg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Sauce

  • 1/4 cup water
  • 1/4 cup beef broth (or additional 1/4 cup water)
  • 1 Tbsp cornstarch
  • 2 1/2 Tbsp soy sauce (low sodium preferred)
  • 2 1/2 – 3 Tbsp sweet chili sauce
  • 2 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1/4 tsp red pepper flakes

Garnishes

  • Sliced green onion
  • Sesame seeds
  • Sliced or chopped Thai chiles (optional, for heat)

Instructions

  1. Preheat the oven: Set your oven to 425°F and line a rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Prepare the meatball mixture: In a large bowl, combine the ground beef, minced onion, garlic, ginger, green curry paste, fish sauce, egg, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Shape the meatballs: Using a small cookie scoop or tablespoon, portion out about 30 equal amounts of the meat mixture. Lightly oil your hands or use nonstick spray to make rolling easier, then roll each portion into a tight ball and place on the prepared baking sheet.
  4. Bake the meatballs: Place the tray in the preheated oven and bake for approximately 20 minutes, allowing the meatballs to cook through and begin browning.
  5. Make the sauce: While the meatballs bake, whisk together water, beef broth, and cornstarch in a small saucepan. Heat over medium heat, then add soy sauce, honey, sweet chili sauce, rice vinegar, and red pepper flakes. Simmer and stir occasionally for about 7 minutes until the sauce thickens and reduces by half.
  6. Glaze the meatballs: After the initial bake, remove the meatballs from the oven and generously brush them with the prepared sticky sauce.
  7. Final baking: Return the glazed meatballs to the oven and bake for an additional 5-7 minutes to let the sauce become sticky and thick on the meatballs.
  8. Serve: Remove the meatballs from the oven and serve hot. Garnish with sliced green onions, sesame seeds, and sliced or chopped Thai chiles for extra flavor and heat. Drizzle with any remaining sauce as desired.

Notes

  • You can substitute ground pork or a beef-pork mix for the ground beef to vary the flavor and texture.
  • If you prefer less heat, reduce or omit the red pepper flakes and Thai chiles.
  • These meatballs are perfect served over rice or noodles, or enjoyed alone as a flavorful appetizer.
  • Make sure to use low sodium soy sauce to better control the saltiness of the sauce.
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Thai

Find it online: https://recipeteach.com/sticky-thai-meatballs-recipe/