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.

(This recipe was originally published in January, 2016 and has been revamped with new pictures, introduction and an improved recipe)

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?

Now don’t think that you need a long list of ingredients here. The main flavor in these Thai meatballs comes from Thai green curry paste, which you can easily buy. Just get a brand that you already love or have in your fridge and go with it. I tried adding flavors to the meatballs from scratch but quickly realized that store bought paste is the way to go. Because the proportions are already perfect and it’s a concentrated flavor bomb!

How to mix meatball mixture just right

The trick to making sure everything is well combined when you mix your meatballs mixture is to add all your condiments and seasoning first, mix it up and then add the ground meat. This way, you won’t have pockets of flavor. I’ve demonstrated this in the recipe below.

These meatballs can be baked or pan fried. I prefer baking them because they can crumble or lose their shape while cooking on the pan. That’s because these are really soft and juicy and that’s what makes them so perfect really!

I serve it just as is or with a bowl of sticky rice topped with scraped spoonfuls of sauce. I’m warning you that these are really hard to stay away from. But meatballs usually are. I usually make a bunch and freeze some (before tossing them in the sauce) for top ups or emergency party appetizers. Because all good things should be loved and re-loved.

So go on, indulge that Thai craving with a magnificent bowl of sticky Thai meatballs, you’ll be a fan forever. I know I am!

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