Thai Pork Meatballs
All you need is a few simple ingredients to make Thai Pork Meatballs. These flavorful meatballs have the perfect texture, and the seasonings deliver Thai flavors in every bite. Make a big batch as an appetizer or for game day food.
The great thing about making Thai meatballs at home is that you can enjoy them just as they are, or you can pair them with a dipping sauce for more flavor. Sometimes I’ll add a sweet chili sauce to my plate, and other times, I’ll just stick a fork in one and enjoy.
I love that these Thai-style meatballs really do have the same taste as Thai food, and being able to make them at home using simple pantry staples is the best. During the holiday season, I’ll make them 2-3 times per month.
Be sure to try my Keto Pad Thai and this Thai Peanut Curry for two other amazing, flavorful Thai-inspired recipes.
Ingredients
- Ground pork – Ground meat is important for the texture of the meatballs.
- Garlic – I used minced garlic cloves.
- Green onions – Finely chop before adding.
- Fresh ginger – Mince for the best flavor.
- Soy sauce – You can use regular or low-sodium soy sauce. You don’t need added salt in this recipe since you are using soy.
- Egg – Helps bind the ingredients together.
- Panko bread crumbs or pork rinds – Both work! Use crushed pork rinds for a low-carb option.
- Lime juice – For flavor.
- Fresh cilantro – This is optional, but adds a nice taste.
- Brown sugar sweetener or brown sugar – For the sweet glaze. Use brown sugar sweetener to keep the glaze low carb.
- Ketchup – Use your favorite brand. Sugar-free ketchup is a good choice for keto.
- Sriracha – For some added heat.
- Rice vinegar– Helps with the tanginess of the glaze.
See recipe card for quantities.
How to Make Thai Pork Meatballs
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step One: Add the ground pork, pork rinds or panko breadcrumbs, and the seasonings to a large bowl. Mix until combined.
Step Two: Shape into meatballs and then place on the baking sheet. I do this with a large cookie scoop to save time.
Step Three: Bake until the meatballs are cooked through. They should reach 160°F on a meat thermometer.
Step Four: As the meatballs are baking, make the glaze. Cook until it thickens.
Step Five: Toss the baked meatballs in the glaze.
Step Six: Garnish as desired. Serve.
Top Tip💡
Use a meat thermometer to check the temperature of the meatballs. Don’t overbake, or the meatballs will dry out. Once the temperature shows 160°F, the meatballs are done cooking and ready to be removed from the oven.
Substitutions
- Ground meat – You can use other ground meat to make these tender meatballs. Ground chicken, ground turkey, and ground beef all work as well. Just be sure to cook meatballs all the way through. Ground chicken and turkey should reach 165°F, while ground beef should reach 160°F.
Variations
- Flavors – Feel free to add other seasonings and ingredients. Red curry paste would be good, sesame seeds are a fun topping, ground ginger is delicious, and even a little bit of fish sauce mixed in could pair really well with the sweet chili sauce glaze.
See this Buffalo Chicken Meatballs for another easy way to make homemade meatballs.
Equipment
All you need to make these Thai meatballs is a large mixing bowl, a small mixing bowl, measuring cups, parchment paper, and a baking sheet. A meat thermometer and cookie scoop are helpful, too.
Storage
Leftover meatballs should be cooled and then stored in an airtight container in the fridge for up to 3-4 days. You can then reheat them in the microwave to eat the next day again.
You can also freeze these meatballs by adding them to a freezer-safe bag or container for later. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Questions
They are, but if spice isn’t what you want, you can alter the amount of heat and make them less spicy. Start with less Sriracha in the glaze and add more to taste.
You can. You can mix the meatball mixture ahead of time and then just store it in the fridge for up to 24 hours until you’re ready to form into balls and bake. The same can be done with the glaze, but you will need to heat it back up and stir it before pouring over the top of the baked meatballs.
Nope, not at all. If you just want to make the meatballs as they are with no glaze, go for it. You can also make the glaze as a dipping sauce instead and just dip and enjoy instead of pouring over the top of everything.
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Thai Pork Meatballs
Ingredients
- 2 lb ground pork
- 3 cloves garlic minced
- 2 green onions finely chopped
- 2 tbsp fresh ginger minced
- 3 tbsp soy sauce
- 1 large egg
- ¾ cup crushed pork rinds or panko breadcrumbs
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro optional
Glaze
- 1/2 cup brown sugar sweetener or brown sugar
- 2 tbsp ketchup
- 2 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Add the ground pork, garlic, green onions, ginger, soy sauce, eggs, and crushed pork rinds or panko to a large bowl. Mix just until combined.
- Shape the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until the meatballs reach an internal temperature of 160°F.
- While the meatballs are baking, combine the brown sugar sweetener, ketchup, sriracha, and rice vinegar in a small saucepan. Cook over medium-low heat for 3 to 5 minutes, stirring occasionally, until smooth and slightly thickened.
- Toss the cooked meatballs with the warm glaze and serve.
Nutrition
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