Description
These Sticky Thai Meatballs are a flavorful and easy-to-make appetizer or main dish, combining ground beef with aromatic spices and a sweet, tangy, and slightly spicy sauce. Baked until juicy and then coated with a sticky Thai-inspired sauce, they offer a perfect balance of savory, sweet, and heat, garnished with green onions, sesame seeds, and optional Thai chiles for an extra kick.
Ingredients
Meatballs
- 2 lbs. ground beef (90/10 preferred)
- 1/2 cup white onion, minced
- 2-3 cloves garlic, finely minced or grated
- 1 1/2 tsp fresh ginger, finely minced or grated
- 1 1/2 - 2 Tbsp green curry paste
- 1 Tbsp fish sauce
- 1 large egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Sauce
- 1/4 cup water
- 1/4 cup beef broth (or additional 1/4 cup water)
- 1 Tbsp cornstarch
- 2 1/2 Tbsp soy sauce (low sodium preferred)
- 2 1/2 - 3 Tbsp sweet chili sauce
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 1/4 tsp red pepper flakes
Garnishes
- Sliced green onion
- Sesame seeds
- Sliced or chopped Thai chiles (optional, be careful as these are hot)
Instructions
- Preheat the Oven: Set your oven to 425°F and line a rimmed baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, minced onion, garlic, ginger, green curry paste, fish sauce, egg, kosher salt, and black pepper. Mix thoroughly to ensure even distribution of flavors.
- Form the Meatballs: Using a small cookie scoop or spoon, divide the mixture into approximately 30 equal portions, about one tablespoon each. Lightly oil your hands or spray with nonstick spray and roll each portion into a tight ball. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Place the tray in the preheated oven and bake the meatballs for about 20 minutes until they are cooked through.
- Make the Sauce: While the meatballs are baking, combine water, beef broth, and cornstarch in a small saucepan. Heat over medium heat, whisking to combine. Once heated, stir in soy sauce, honey, sweet chili sauce, rice vinegar, and red pepper flakes. Simmer the sauce for about 7 minutes until thickened and reduced by half.
- Glaze the Meatballs: Remove the meatballs from the oven after 20 minutes and brush them liberally with the prepared sticky sauce to coat each one well.
- Final Bake: Return the glazed meatballs to the oven and bake for an additional 5-7 minutes until the sauce becomes sticky and thick, clinging nicely to the meatballs.
- Serve: Remove from the oven and serve hot. Garnish with sliced green onions, sesame seeds, and optional Thai chiles for added heat. Drizzle with any extra sauce if desired for more flavor.
Notes
- Using 90/10 ground beef helps reduce the fat content while retaining good flavor and moisture.
- Coating your hands with oil when rolling meatballs prevents sticking and helps form smooth, tight balls.
- Adjust the amount of sweet chili sauce and red pepper flakes to control the sweetness and spiciness level according to your preference.
- If you prefer, beef broth can be substituted with additional water for a lighter sauce.
- These meatballs freeze well, so you can prepare them in advance and reheat before serving.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
