These meatballs are fresh and light. You can have them with rice, salad or finger food at a party. Dip them in your favourite Thai sauce.


Gluten, egg, dairy and nut free


  • 1kg chicken mince (you can use pork if you like)
  • 4 cloves garlic, crushed
  • 2cm ginger, grated
  • 1 stalk of lemongrass or 1 tablespoon
  • 2 tsp. fish sauce
  • 2 Kaffir lime leaves, finely sliced
  • ¼ Cup finely shredded coriander, optional
  • 1-2 Tbsp. coconut oil


  • In a medium bowl, mix chicken, garlic, ginger, lemongrass, fish sauce, lime leaves and coriander. I use my hands to mix, but you can use a fork if you like.
  • Using damp hands, roll the mixture into balls and put onto a clean plate. Chicken mince can be sticky so do your best. They don’t have to be perfect meatballs.
  • Put the meatballs into the fridge for half an hour to allow them to set so they won’t fall apart.
  • Heat a large frying pan on high heat.
  • Heat the coconut oil for 1 minute.
  • Place the meatballs in the hot oil, and cook turning every few minutes until golden on all sides and cooked through the middle.
  • Serve with rice, salad or have them as finger food with your favourite Thai dipping sauce.



Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Leave a Reply

search previous next tag category expand menu location phone mail time cart zoom edit close