Thai Meatballs Recipe

Thetsakan Luk Chin Mu Tod
Thai Festival Fried Pork Meatballs
Submitted By: Taz


1 lb Lean Ground Pork (Mu Sap Di)
4 Green Onions (Hom); white parts only - minced
3-4 Fresh Mint Leaves (Saranare) - finely chopped
1 Large Clove Fresh Garlic (Kratiam)
1 small Stalk Lemongrass (Takhrai) white part only - minced = apx 2 tsp
3 Tbs Palm Sugar (Nam Tan Puek) - grated fine
3 Tbs Fish Sauce (Nam Pla)
2 Tbs Coriander Root (Rahgk Pak Chi)* - peeled and chopped
1 tsp Toasted Rice Powder (Khao Koor)
½ tsp White Peppercorns (Phrik Thai) or to taste
¼ tsp Kosher Salt (Glua) or to taste
Oil for Frying - can use peanut, canola, or vegetable oil

  1. Place a small skillet over medium-low heat and add the fish sauce and palm sugar - While continuously stirring, allow mixture to cook (keep to a low simmer or just below) until the sugar has completely dissolved and mixture has begun to thicken - Remove from heat and allow to cool to room temperature
  2. Place the garlic, lemongrass, coriander root, white peppercorns, and salt in a mortar and pestle and pound/grind until relatively smooth -Transfer to a large mixing bowl
  3. Add the thickened fish sauce (from step 1) to the mixing bowl - Add the remaining ingredients and mix thoroughly (everything should be well incorporated and 'evenly' dispersed)
  4. Using your damp hands, roll the mixture into 15-20 small balls - Place meatballs on a plate and place in refrigerator until ready to cook (30 minutes minimum) - If keeping more than 1 hour before cooking, make sure you cover them with plastic wrap)
  5. When ready to cook, heat apx 3 Tbs of oil in a medium/large skillet over medium-high heat until shimmering - Add the meatballs and fry until browned all over and cooked through (apx 7 minutes) - MAKE SURE YOU DON'T OVERCROWD THE PAN; FRY IN TWO BATCHES IF NECESSARY
  6. Transfer to a draining rig or absorbent paper and allow to cool for a couple of minutes before serving
  7. Serve as an appetizer along with your favorite Thai dipping sauce(s) OR use to prepare 'Pad Bah Mee Luk Chin' (simply translated as: stir fried egg noodles and meatballs) [recipe included]
* Coriander/Cilantro root is available at many well stocked Asian markets either fresh or frozen (you may have to ask). If you are unable to find the root, you can substitute coriander/cilantro stems NOT leaves in their place.

Pad Bah Mee Luk Chin
Stir Fried Egg Noodles and Meatballs
Submitted By: Taz


½ lb Thai Egg Noodles (Bah Mee)
4 Green Onions (Hom); green parts only - sliced thin
2 cloves Fresh Garlic (Kratiam) - sliced thin
2 Tbs Shallot (Hom Daeng) - minced
2 Tbs Peanut Oil (Dtohn Thuaa li Sohng)
Ground White Pepper (Phrik Thai Bpon) - to taste
¼ Cup Fresh Thai Basil Leaves (Horapha) - rough chopped
15-20 Thai Festival Fried Pork Meatballs (Thetsakan Luk Chin Mu Tod) - recipe included

2 Tbs Oyster Sauce (Sot Hoi Nang Rom)
4 tsp Fish Sauce (Nam Pla)
4 tsp Black Soy Sauce (Siew Dam)
1 Tbs Rice Wine (Mijio)
1 Tbs Palm Sugar (Nam Tan Puek) - grated fine

  1. Whisk together all of the 'sauce' ingredients until thoroughly combined and set aside until needed
  2. Bring a large pot of water to a boil over high heat - Add noodles and allow to cook (stirring frequently to make sure that the noodles remain separate) until 'al dente' apx 3-5 minutes) - Once cooked, drain and rinse with cold water to stop further cooking - Set aside until needed
  3. Heat wok or large pot over high heat - Once HOT add peanut oil
  4. Add garlic and shallot and stir-fry until garlic begins to color (apx 1 minute)
  5. Add drained noodles to the wok/pan and stir-fry for an additional minute (add a 'splash' of water if noodles begin to stick)
  6. Add the sauce and continue to stir-fry for 1 minute - Add the meatballs and give everything a quick toss to make sure everything is well distributed
  7. Add the ground white pepper - Continue to stir-fry for another 1-4 minutes until everything is well coated, equally distributed, and meatballs are heated through
  8. Remove from heat, add Thai basil and give it a quick toss to mix through
  9. Transfer to a serving plate and garnish with the green onion - Serve immediately
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