thai chicken balls | another way with mince

Mum’s speciality.

Rarely is there a party at Tomalong without a platter (or two) of these. The recipe can easily be doubled or tripled when cooking for a party and talk about an affordable way to feed a crowd! Ali and Case (my twin sisters) made hundreds of these balls for Elles’ engagement party (my other sister living in London) a few years ago and gosh they went down well.

They also make for a delicious and easy mid week meal served with a salad. (Try my vermicelli noodle side salad). I love having some of these leftover in the fridge for lunch the next day too. They can also be frozen! Gosh – talk about giving the ol’ meat ball a plug.

Give these a go.

thai chicken balls

500 grams of chicken mince
2 garlic cloves, crushed
A small piece of fresh ginger, grated
Fresh coriander, about 2 tablespoons finely chopped
3 spring onions, finely chopped
Breadcrumbs, about 2 tablespoons (the mixture can be quite wet so these help the balls hold their shape)
Salt, Pepper
Juice of 1 lime
Chilli flakes, a good sprinkling (optional)
1 tablespoon of Sweet chilli sauce, extra to serve
Peanut oil or vegetable oil, for frying

  • In a mixing bowl, simply add all ingredients and mix using your hands.
  • Roll in to small balls (1 teaspoon of mixture) using wet hands to make it easier.
  • Pop them in the fridge before frying for at least 30 minutes. They stay together better if they are cold.
  • Heat some peanut oil or vegetable oil in a shallow, non stick fry pan.
  • Add the balls, careful not to overcrowd the pan. Fry them on a medium heat until golden brown. (Make sure the pan is not too hot, otherwise, they will burn on the outside without being cooked through properly).

Serve hot with sweet chilli sauce and vermicelli noodle salad.

Lo’s tips

* When you go to roll the balls, wet your hands in a bowl of water as this makes it really easy to roll the mixture and it doesn’t stick to your hands.
* Make sure you make them really small – 1 teaspoon of mixture. It is tempting to make them bigger so that they are quicker to make, but they taste heaps better smaller in my opinion, as they can fit in to your mouth on the end of a toothpick easily, and they cook through better in the fry pan as opposed to bigger ones.
* I always roll this in advance and put them in the fridge on a platter, covered in glad wrap. They can be made the day before and fried when you need them so that they are fresh and hot.
* Not all recipes you find for Thai chicken balls have breadcrumbs, but I reckon you need them as the mixture is often too wet. Obviously you can use gluten free crumbs here if need be.

I find that the balls stay together better if they are really cold, so make them in advance and keep them in the fridge before you’re ready to cook them.


I like to serve them on top of a pile of iceberg lettuce. (Pictured below are my pork gyoza dumplings).


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