Recipe- Easy Party Appetizer Is Thai Meatballs

What do you crave for when you crave Thai food? Sticky, savory with a slice of twang is what I want! And these Thai Meatballs are just that, because they hit all the right spots and keep on giving! It’s on my top ten go to party appetizer list and it’s been there for a while and you’ll know why.

There’s something about Thai food that makes me weak in the knees. The earthy flavors, the sharp spices and lemony flavors that add that perfect twang to any meal. While the red panang curry and Thai green curry are big favorites, these sticky Thai meatballs have earned major brownie points on Denver and my Asian food favorites list. Just the juiciest meatballs with layers of thai flavors, these make for the perfect appetizer and I sometimes even sneak it in as a main with noodles or a bowl of fragrant sticky rice.

Okay before I tell you all the reasons why I love these sticky Thai meatballs, I need to tell you DON’T stress about the shape of the meatballs. Mine aren’t perfect either and besides once the flavors soak in, it’s all you’ll see and savor. Trust me. So why do I love these sticky Thai meatballs? They are juicy with hints of basil, ginger, garlic, spicy and sticky soy, honey and vinegar, all in one bite. Oh and it takes all of 30 minutes from prep to plate. I mean does it get better than that?

Health Benefits of Beef

- Large Source of L-Carnitine
- Make Skin Healthy
- Provides Energy
- Reduces Risk of Getting Diseases
- Suppress Your Appetite

Ingredients

For the Meatballs:

1 cup Bread Crumbs
1 Egg
1 tablespoon Thai Green Curry Paste
1 teaspoon Garlic Paste minced garlic
1 teaspoon Ginger Paste grated or minced ginger
1/4 teaspoon Salt
1 tablespoon Fish Sauce
500 grams Ground Beef

For the Sauce:

2 tablespoon Soy Sauce
2 tablespoon Thai Sweet Chilli Sauce
1 tablespoon Rice Vinegar
2 Thai Chillies chopped (or 1/2 teaspoon chilli flakes)
2 tablespoons Honey
1/2 cup Water
1 teaspoon Cornflour

Method

* Preheat oven to 220C/430F

* Combine all the ingredients for the meatballs except ground beef in a bowl and mix well.

* Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together.
* Adding the beef right in the end ensures that the flavors are mixed well and don’t sit around in lumps.

* Form the mixture into 20-22 lime sized balls and place them on a baking tray.

* Bake for 20-25 minutes till they are cooked through, and slightly brown.

* For the sauce, whisk everything together in a bowl and add it to a wok.

* Heat for a few minutes till the mixture thickens.

* Toss the meatballs in the sauce and serve hot.