On my recent trip to Thailand, I discovered an incredibly flavorful dish—Laab Meatballs. While Laab is usually a minced meat salad packed with herbs and toasted rice powder, turning it into crispy, juicy meatballs adds a fun twist. This dish is surprisingly underrated, but once you try it, you’ll see why it deserves more love! Bursting with aromatic lemongrass, kaffir lime, and fresh herbs, these meatballs are delicious on their own or paired with lime juice or sweet chili sauce.
Start by gathering all the ingredients
Begin by tearing the kaffir lime leaves and removing the stems. Rinse the glutinous rice under cold water, then add both to a dry pan over medium-high heat. Stir frequently until the rice turns golden brown and aromatic.
While the rice is toasting, finely chop the coriander and mint leaves and place them in a large mixing bowl. Mince the garlic, lemongrass, and galangal, then add them to the bowl.
Once the rice and lime leaves are golden brown, transfer them to a mortar and pestle. Grind them into a rough powder, then add the mixture to the bowl with the herbs and aromatics.
Add the minced pork to the bowl, followed by the minced onion, flour, fish sauce, chili flakes, and lime juice. Mix everything thoroughly until well incorporated.
Take small portions of the mixture and roll them into meatballs, about 3cm in diameter (or adjust to your preference). Lightly oil your hands to prevent sticking.
Heat a generous amount of neutral oil in a large pan over medium-high heat. You can shallow fry or deep fry the meatballs—shallow frying will give a crisp exterior while keeping them juicy inside. Cook in batches, turning occasionally, until golden brown and cooked through (about 8-10 minutes).
Serve the meatballs hot with a squeeze of lime juice, sweet chili sauce, or simply enjoy them on their own. They pair well with fresh herbs, sticky rice, or a side salad.
Thai Laab Meatballs
Ingredients
- 800 g minced pork
- 4 tbsp flour
- 5 tbsp fish sauce
- neutral oil for frying
- 3 tbsp glutinous rice
- 4 kaffir lime leaves
- 3 lemongrass stalks
- 4 cm galangal
- 3 garlic cloves
- 1 onion
- 1 lime (juice only)
- coriander & mint leaves
- chilli flakes to taste
Instructions
- Toast glutinous rice and torn kaffir lime leaves in a pan until golden. Grind into a rough powder.
- Chop the coriander, mint, garlic, lemongrass, and galangal. Add to a bowl with the rice powder.
- Mix in minced pork, onion, flour, fish sauce, chili flakes, and lime juice. Combine well.
- Shape into 3cm meatballs.
- Heat oil and shallow or deep fry until golden brown and cooked through.
- Serve hot with lime juice or sweet chili sauce.
Tips for Success
- Toast the Rice Well – The toasted rice powder adds nuttiness and texture, so make sure it turns golden brown before grinding.
- Chop Aromatics Finely – This ensures even distribution of flavors in every bite.
- Don’t Overwork the Meat – Mix until just combined to keep the meatballs tender.
- Use Medium-High Heat – This helps achieve a crispy crust while keeping the inside juicy
- Test One Meatball First – Fry one meatball first to check seasoning and adjust if needed.
- Drain Excess Oil – Place cooked meatballs on paper towels to prevent greasiness.
Why You’ll Love This Dish
- Bold & Authentic Flavors – Infused with lemongrass, kaffir lime, and fresh herbs for that signature Thai taste.
- Crispy & Juicy Texture – Golden brown on the outside, tender and flavorful inside.
- Versatile & Easy to Serve – Enjoy as an appetizer, in lettuce wraps, or with sticky rice.
- Simple Ingredients, Big Flavor – No fancy techniques required—just mix, shape, and fry!
- Customizable Spice Level – Adjust chili flakes to make it as mild or spicy as you like.
