Bangkok meatballs are a Thai-inspired twist on the classic: ground turkey studded with a pounded paste of scallion, ginger, lemongrass, Thai basil, and chili, then fried until golden. Fish sauce, lime, and a touch of honey build that sweet-salty-hot balance Thai cooking does better than anyone. Ten minutes in the wok and the whole batch is ready for the table.
SERVES 6
This twist on a traditional meatball is to die for! Thai flavors are some of my favorites and I jump at every opportunity to experiment with them.
Thai chili peppers are sometimes hard to come by. If you can’t find some, serrano peppers make a good substitute.
INGREDIENTS
4 scallions, chopped
1 inch/2 cm fresh ginger, peeled and chopped
1 stalk lemongrass (the pale yellow parts only), chopped
1 tbsp/15 g fish sauce
1 tbsp/15 ml fresh lime juice
6 Thai basil leaves
2 Thai chili peppers, chopped
2 lbs/910 g ground turkey
2 tsp/15 g raw honey
2 eggs, lightly whisked
1 tsp/5 g sea salt
½ tsp pepper
1 tbsp/2 g arrowroot starch
coconut oil for frying
COOKING INSTRUCTIONS
Place scallions, ginger, lemongrass, fish sauce, lime juice, basil leaves and chili peppers in a food processor until the mixture forms a paste. Add it to the meat and combine, but do not overmix. Whisk the honey into the eggs. Add the egg and honey mixture to the meat. Add salt and pepper. Sprinkle the mixture with arrowroot; fold it in until it disappears. Using a tablespoon, scoop up some of the meatball mixture and shape it into a ball. Heat a wok over medium heat. Add enough coconut oil to cover half of the meatballs. Drop the meatballs into the wok to fry. Using a spoon, turn the meatballs to fry the other side. Cook until the meatballs are browned on all sides, about 10 minutes. Move to a plate lined with paper towels to drain.
CHEF’S TIP
If you don’t have a wok, place ¼ cup/60 ml coconut oil in a skillet. Keep turning your meatballs until they are browned on all sides.
Pro Tips
- Blend the aromatics into a proper paste before touching the meat — lemongrass and ginger are too fibrous to distribute evenly if simply chopped.
- Mix the meatball base gently and stop the moment it holds together; overworked turkey turns dense and bouncy in the worst way.
- Fold the arrowroot in last, just until it disappears — it keeps the meatballs tender and helps them brown rather than steam.
- Use a tablespoon measure for uniform balls so they all finish cooking in the same 10 minutes.
- If Thai chilies are scarce, serrano peppers make a good substitute — they bring comparable heat with a slightly fruitier edge.
Frequently Asked Questions
Can I bake these meatballs instead of frying?
Yes — bake at 400°F for about 18 to 20 minutes until browned and cooked through. The wok gives a better crust, but the oven version is hands-off and just as tasty.
What can I use instead of ground turkey?
Ground chicken works identically. For a richer meatball, a 50/50 blend of turkey and pork keeps the Thai aromatics front and center while adding juiciness.
Are these freezer-friendly?
Absolutely — freeze the cooked meatballs on a sheet pan, then bag them for up to two months. Reheat straight from frozen in a 350°F oven until hot through.
How spicy are Bangkok meatballs?
With two Thai chilies they carry real, building heat. For a milder batch, seed the chilies or drop to one — the lemongrass and basil still make the flavor unmistakably Thai.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place scallions, ginger, lemongrass, fish sauce, lime juice, basil leaves and chili peppers in a food processor until the mixture forms a paste.
- Add it to the meat and combine, but do not overmix.
- Whisk the honey into the eggs.
- Add the egg and honey mixture to the meat.
- Add salt and pepper.
- Sprinkle the mixture with arrowroot; fold it in until it disappears.
- Using a tablespoon, scoop up some of the meatball mixture and shape it into a ball.
- Heat a wok over medium heat.
- Add enough coconut oil to cover half of the meatballs.
- Drop the meatballs into the wok to fry.
- Using a spoon, turn the meatballs to fry the other side.
- Cook until the meatballs are browned on all sides, about 10 minutes. Move to a plate lined with paper towels to drain. CHEF’S TIP If you don’t have a wok, place ¼ cup/60 ml coconut oil in a skillet.
- Keep turning your meatballs until they are browned on all sides.
