Thai PorkBalls

Just a very brief post to share a recipe I have been working on to help you through the silly season, these thai-style meatballs are so handy to have stocked up in the freezer for a quick snack or to mix through a salad for lunch.

We are getting to the pointy time of year where every weekend seems to be booked up with various Christmas/End of Year get togethers and for most people this always means loads of champagne and chocolate and barely any time at home!

As you know I am all for preparing massive amounts of food in one go and then storing the leftovers for easy dinners and snacks, this helps massively when you are time poor or tired from a big day! I created this recipe because I really love thai flavours and I often make a larb style salad but I don’t find the mince freezes that well.

These meatballs are so flavourful you will feel like you a roaming the Hawkers in Phuket and when cooked with a good butcher/high fat grade of mince they will really fill you up. If you don’t have coconut aminos, head to your local organic or health food store and buy some, it really is the best alternative for soy!

Also this recipe doesn’t need binders like egg or breadcrumbs, as in the Method below, just make sure the mixture is very cold before you put the balls in the pan and they will hold their form and trust me when I say they are delicious! I find it easiest to freeze in portions of 2 and then they will defrost in the fridge by lunch time to mix through your salad.

Served with fresh mint on top is out of this world!

Thai PorkBalls

  • Servings: 15
  • Difficulty: easy
  • Print


  • 500g pork or chicken mince
  • 2 cloves garlic, minced
  • 1 thumb size piece of ginger, minced
  • 1 stalk lemongrass, finely diced
  • 1 chili, finely diced
  • 2 tbsp fresh coriander, finely diced
  • Rind of 1 lime
  • Juice of half a lime
  • 1 tbsp coconut aminos or tamarind
  • 1 tbsp fish sauce
  • 2 tbsp coconut oil


  • Place all ingredients in a bowl (except for the coconut oil) and mix with your hands and well combined
  • Refrigerate the mix for at least 15 minutes, the mixture needs to be cold before cooking because this helps the balls “bind” together
  • Heat the coconut oil in a large non stick pan
  • Once the mixture is cold, roll a tablespoon at a time into balls and place in the pan to cook
  • Be careful not to cook on too high as the outside of the balls will burn easily, stick to a medium heat and rotate them every couple of minutes until they are a caramel brown colour and cooked through
  • Eat as a snack on their own or serve with a fresh salad or steamed vegetables.

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