Thai meatballs complete with a Spicy Sweet Tamarind dipping sauce, similar to what you might find at a Thai street vendor’s, but you know what goes in them, and can make as many as you want!!
- 1 lb ground meat of choice (chicken, beef, turkey or pork)
- 2 tbsp light soy sauce
- 1 tbsp minced garlic
- 1 1/2 tbsp sugar
- 1 tsp white pepper powder
- 1 tbsp vegetable oil
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp water
Thai Meatball Sweet and Spicy Tamarind Dipping Sauce
- 1/2 cup palm sugar or brown sugar
- 1/2 cup tamarind paste
- 3–6 Thai chiles, finely chopped, depending on spice preference
- 5 garlic cloves, minced
- 2 tsp corn starch
- 2 tbsp water
- 1/4 cup minced cilantro leaves
- Add the meat and all other meatball ingredients to a food processor. Process on high until it’s a smooth paste.
- Refrigerate for about 30 minutes.
- As the meatballs are resting, you can make the sauce.
- Add the sugar and tamarind paste to a small pot over medium high heat. Bring to a boil and then to a simmer until the sugar is dissolved.
- Pound the garlic and chilies in a mortar and pestle to a paste, or put them in a food processor.
- Add the garlic and chilies to the tamarind and sugar.
- Mix the water and corn starch and add to the mixture, bringing it back to a simmer until it thickens. Adjust to the flavor to your liking. And add a little water if you like it a thinner consistency.
- And now back to the meatballs!
- Bring 8 cups of water to boil.
- Roll the meat mixture into small balls, about 2 inches wide, and drop into the water.
- Bring the water to a simmer, and let the meatballs simmer for about 10-15 minutes until cooked through.
- Strain the meatballs.
- Put on a kebab stick. (You don’t have to, but it’s more fun!)
- Drizzle some sauce on top, or put the sauce in a container to dip the meatballs in.
If you’ve had Thai meatballs in Thailand, you might have seen them grilled. If you want to get that grilled look, like shown in these pics, after you boil them, put them on a baking sheet, and broil them in the oven for about 10 minutes, or until they look browned on the outside. My Thai Hubby loved that I took it that step further, but if you don’t care if they looked grilled, don’t worry about it. They will still taste amazing!
- Serving Size: 4