Thai Meatballs with Noodles
Thai Meatballs with Noodles
Enjoy this quick and easy Thai meatball recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 35 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Thai Meatballs with Noodles
  • 700 grams minced Beef
  • 1 Egg white
  • 60 grams ground Peanuts or Cashew nuts
  • 2 tablespoons red curry paste
  • 2 tablespoons Fish sauce
  • ⅔ tablespoon corn flour
  • 1 red Onion finely chopped
  • 1 tablespoon grated Ginger
  • 1 tablespoon grated Galangal
  • 1 tablespoon crushed Garlic
  • 2 small red Chillies finely chopped
  • 1stalk of Lemongrass finely chopped
  • 3 kafir Lime leaves finely shredded
  • 4 spring Onions finely chopped
  • 1 tablespoon chopped Coriander
  • 1 tablespoon of oil for frying
  • Sprigs of Coriander to garnish
  • Pad Thai Mushroom Noodle Salad
  • 1 packet thick rice noodles (Pad Thai) pre soaked
  • 200 grams fresh assorted Mushrooms
  • 1x red Onion finely sliced
  • 4 x cloves of Garlic finely sliced
  • 2 tablespoons grated Ginger
  • 1x red finger Chilli
  • 1 x green finger Chilli
  • 1 x red /yellow or orange pepper thinly sliced
  • 1 med handful of Broccoli florets
  • 1 med handful of Mangtout
  • 100 millilitres good Chicken stock
  • 3 spring Onions finely sliced
  • 3 tablespoons crispy shallots
  • Oil for frying
  • Dressing
  • 3 tablespoons Fish sauce
  • 3 tablespoons soy sauce
  • 5 tablespoons sweet Chilli sauce
  • 1 dsp Sesame oil
  • Juice of ½ Limes
  1. Thai Meatballs with Noodles
  2. Preheat the oven to 180 /360
  3. In a large bowl combine the mince beef, egg white, ground nuts , curry paste, , fish sauce and corn flour. Use your hands to mix well and then set aside
  4. Now in a separate bowl combine all the red onion, ginger, galangal, garlic, chopped chil-li, lemon grass, kafir lime leaf and spring onions and mix well. Then add this mix to the beef mixture and combine together well again with your hands
  5. Roll into 2 inch diameter balls about the size of a golf ball (they will shrink in size during cooking)
  6. Heat a large non stick and oven proof frying pan and then drizzle with a good amount of oil, put the meatballs into the hot pan and sauté until golden brown , finish of in the oven for about 20/25 minutes turning meatballs over half way through cooking time
  7. In the meantime make the Mushroom Noodle salad
  1. Pad Thai Mushroom Noodle Salad
  2. First make the dressing and set one side while you make the noodle salad
  3. Heat a large wok or frying pan on a medium heat and add a good drizzle of oil , once hot add the red onion and sauté for 3/4 minutes until soft and just turning golden brown, stir-ring occasionally
  4. Now add the garlic, ginger, chillies and sauté for a further couple of minutes to soften the garlic combining well with the onions
  5. Once the onions and garlic are soft, turn up the heat on the wok, add the sliced pepper, broccoli and mangtout , mix quickly before adding the noodles and chicken stock , cook until the noodles are hot all the way through and toss the the noodles in the wok, rather than stirring or alternatively mix using chopsticks( do not over stir as the noodles will break up)
  6. Just before serving, drizzle over the dressing mix well and serve with a sprinkling of spring onions and crispy shallots
  7. Serve with the meat balls
  1. Dressing
  2. In a jar with a tight fitting lid add all the ingredients and shake well to combine

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