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1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tablespoon chopped jalapeño pepper Juice and zest of 1 lime 1/4 teaspoon salt 1 large egg white 2 teaspoons fish sauce or low-sodium soy sauce 1 1/2 teaspoons Thai red curry paste 1/4 teaspoon black pepper. Instructions Preheat oven to 400°F. Line a baking sheet with parchment paper and place a cooling rack on top of the parchment paper.

Put all ingredients except turkey in a food processor and process until finely chopped. Alternatively, chop or mince by Using a cookie scoop or a spoon, form into. Ingredients: 1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tablespoon chopped jalapeño pepper Juice and zest of 1 lime 1/4 teaspoon salt 1 large egg white 2 teaspoons fish sauce or low-sodium soy sauce 1 1/2 teaspoons Thai red curry paste. Thai Turkey Meatballs With Spicy Cilantro Dip Ingredients 1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tables. Meatballs for dinner or starters are always a win-win.

1 tablespoon (15 ml) chopped jalape ñ o pepper. Juice and zest of 1 lime. 1/4 teaspoon (1.25 ml) salt. 1 large egg white. 2 teaspoons (10 ml) fish sauce or low-sodium soy sauce.

1 1/2 teaspoons (7.5 ml) Thai red curry paste. 1/4 teaspoon (1.25 ml) black pepper. When the meatballs are browned, add bruised lemon grass stocks and ginger to the same pan. Crush cardamom, star anise and add to the pan. Add the cinnamon stick, turmeric, ginger pieces, coriander seeds, coconut milk and bring to a simmer.

Slowly add the chicken stalk and simmer the meatballs over medium heat for 10 to 12 minutes. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels. For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapeños, green onion and sugar in small bowl. Serve warm meatballs with wooden picks and Spicy Dipping Sauce.

Preheat oven to 375 degrees. Grease an 8×8 glass baking dish with some oil (olive, coconut, etc.) Place all ingredients for the meatballs into a bowl and use your hands to mix the mixture together. Using a cookie scoop, scoop out each meatballs and.

Instructions. Preheat oven to 500°F. In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well.

Shape meatballs 1/4.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just guessing here, but maybe just easier? and no stirring necessary, which might break up the meat balls?:-) I did initially think the same thing as you, though.

  • Seonkyoung Longest
    Kikomon a 50: 50 Light and Dark
    Dark soy sauce to taste with Light soy sauce to taste
    Double Dark soy sauce to taste with soy sauce Light to Taste
    Your choice of company made soy sauce?

  • Thanks for sharing in your effortless cheery way different ways of cooking meatballs & with different delicious flavors to finish it off.

  • I’ve tried all 3. And theyre all amazing. I think my personal favorite is the beef ones. I make it for dinner with fried rice. My family loves it

  • Omg they’re so good. I only made the first ones. I used turkey instead of beef. Reminds me of a spice meatloaf. I’ll try beef next time

  • Greetings Seonkyoung. I used your honey sriracha and the Mongolian sauces to coat chicken wings and might I say they were spectacular.

  • I made the beef meatballs but didn’t have sambal so I substituted it with gochujang and taiwan style chili black bean paste & it worked nicely

  • They turned out great, I added a whole (finely grated) zucchini to the baked meatballs and couldn’t taste it at all! Excellent way to make them even healthier lol

  • I wish I could do that whole make up a recipe on the fly thing like you do. At least I married someone who can. We can eat beef mince 99 days in a row and never eat the same thing twice. You’re geniuses. Do you test the recipes first or just dive in and film straight away?

  • That’s becoming your line-You’ll see what I mean. Then your mom’s, of course is, “Listen to Noi!”

    What veggies would you have this with, by the way? Can you do some full meal videos where the sides are included too?

  • I tried the Mongolian beef just now and it’s delicious! That combination of salty, sweet and spicy (not too hot). It’s so easy to make! I regret not having spring onions though, i bet it would’ve tasted better. (I also added a fried egg on top of my rice, just cause! ��) thank you!

  • Easy and delicious! I always thought meatballs are fried in deep oil:) i made mh own yougurt basdd sauce to cut the sugar. And use beef broth instead of the water.

  • I made the spicy beef meatballs as our lunch and it’s delicious! I can’t believe it! It has the right amount of spiciness and sweetness. Thanks for the recipe! ��

  • If I was Chef John, I would say ‘Thanks, but if it doesn’t roll, it’s not a ball.’ lol. But I guess I’m NOT Chef John, so I should just shut up. lol:-)

  • I have made all three recipes and they’re all absolutely delicious. My favourite ones were the spicy Mongolian beef meatballs the sauce was so tasty. All three have great flavours and pack just enough spice. Thank you Seonkyoung for these amazing recipes!! I would love for more Asian meatball ideas.

  • wow right before you said “how come you did not tell me i forgot cayenne” i was thinking… well he likes lamb, but why does he not add his favourite spice o_O

  • You’re not Vietnamese, you’re Thai so why do you keep making Vietnamese dishes? You’re doing it all wrong. Vietnamese people do not cook with brown sugar at all.

  • I love, love, love your video’s. Please dont ever change. Ive always loved this kind of food but the food is amazing and you make me smile. Keep up the amazing work. Thank you!

  • I just LOOOOVE how you made three variations with three different sauces and kinds of meat to compliment it just right and you can also switch the sauces to the meat if you want to try something different. Just love this video what a great idea and no ingriedient is too difficult to find. Great job

  • I tried the caramalized lemon grass pork today, Seonkyoung, I thank you so much for this recipe, I have never had lemon grass before, this was delicious.

  • I’d like to thank you very very very much, Marion, for your wonderful cooking channel and all your easy but delicious recipes ������ you have changed my life and I am cooking more thanks to you �� I also love your elegant and very clear way of speaking and your beautiful and stylish clothes. You are really the Best cook to me!

  • I live in small town New Zealand, I WISH I could get fresh lemongrass!! I have found some prechopped in brine, but it’s so bitter that I don’t like using it.
    Could you use lemon zest as a substitute?

  • I made this today. Very good. I like the methods chef john shows. The way of portioning up meatballs etc. The last time I made lamb meatballs they were huge and rubbish. This technique works.

  • hey chef john, i just wanted to comment on your mushroom veggie burgers. i guess its an old post and wasnt able to comment there. ive been playing around with new ideas in my diet and stumbled across your recipe when looking up veggie burgers. i was skeptical at first but must say they were great. almost a meat consistancy as well. although mine were a bit wet in the middle. i added worchestershire, brown mustard and my homemade ketchup to finsh it off. it was awsome. thanks for the recipe James

  • Hi Marion
    I have been following your recipes
    I have a small request if you could share the recipe of PLA PLAA (a Thai tuna recipe I had tasted in six senses koh yai noi)

  • Every one of your recipes that I’ve tried thus far has turned out deliciously, and I’ve actually made all of them more than once. I can’t wait to try more! I appreciate your understanding that people don’t want to/can’t spend hours in the kitchen everyday, but still want really good food. Your recipes are the epitome of minimal effort for maximal reward, your enthusiasm is completely infectious and inspiring, and the production value of your videos is a pleasure for the eyes and ears. Amazing work.

  • Fancy schmancy. Very nice recipes, but too much sugar. I am going to try these meatballs without so much sugar. Thanks for the tip about baking the meatballs.

  • I think Chef John needs an FAQ for all the usual questions for every recipe: “Can I use beef/chicken/pork/lamb for what-ever-the-meat-used-in-the-latest-recipe?”

    Of course you can. It just won’t taste exactly the same. So if you replace the lamb (with beef/pork/chicken, or yucks tofu) it won’t taste the same but it might still be pretty good. And you shouldn’t tell your dinner guests that you’re making mini lamb meatballs if you’re substituted chicken for lamb.

  • Either I am wrong or you but I don’t remember I have such dish:) The only thing I have ever eaten or cooking at home is lemongrass chicken. This could be your creative by using all the ingredients and spices that you have known. If I am right, then why not name this as Marion’s lemongrass ground pork.

  • The earrings match her skin tone so closely I keep thinking her ears are gaged haha. BTW, I absolutely love the food you make. Watching any of you videos is just such a tranquil moment of my day. Your voice is so soothing and your food looks just absolutely phenomenal.

  • I’m trying to figure out if this is your take on what my family calls “stinky pork” (dubbed so because it’s not something you’d want to cook inside). I love stinky pork, but it uses a lot of lemongrass and shrimp paste in it. Is this your take on that dish? If so, that dish is typically served with cucumber slices.

  • If you don’t like cinnamon in meat dishes, but still want some of that aromatic spice action going on, ground cardamom works really well as a substitute.

  • Marion, can we go to the market and supermarket with you for one of your videos? I’d love to see what you see everyday in Thailand. That would be so cool.


  • Hi Marion, I would like to try this dish out but would like to add maybe chopped snake beans or french beans to the dish. What would be the best stage to add the veggies in? I was thinking before adding in the mince meat?

  • Seonkyoung, you don’t need to lose weight! You’re so lovely just as you are��. May I ask one question please?..sometimes, when I see you add sugar, it looks like a little brownish color. All my sugar looks whitish color. Do you use a certain kind of sugar? Thank You Seonkyoung ��!!!

  • Subscribed to your channel for a little less than 6 months now and I’ve reached fan level ‘go shopping and pick up interesting looking Thai or Chinese ingredients and just come home and look up a suitable recipe on Marion’s kitchen’ because you never fail to inspire. Vinaka vakalevu ‘thank you’ from Fiji

  • So far I’ve only tried the lemongrass sauce and I have to say it’s fairly runny… Recommend using starch slurry to enable proper coatage!! Otherwise decent flavor

  • Hello Marion, all way from England. Love your video. I made this recipe but added a little something something, I added gochujang and extra chillies. Just delish.

  • Lemongrass is so easy to grow. Just plant a bit from what you buy, and it’ll grow in no time. My mom grows one in the front yard and she always tells the neighbors that they may come and pick some when needed.:)

  • I’ve come to the sad conclusion: I must now abandon Marion’s videos from hereforth……………to lesser videos……….for I’m too infatuated by Marion to learn her cooking techniques.

  • Who else give a thumbs up before watching the video because you know this was going to be sooo good! I’m making this tomorrow Marion, already have all the ingredients. Just bought those green peppers too from the Asian supermarket❤❤

  • This looks wonderful! You never cease to amaze me with your recipes, clear and concise instructions and visual presentation since we eat with our eyes first! ^^

  • I made this for dinner tonight and, as usual, Chef John’s recipe is WONDERFUL. I had to use beef because my market was out of ground lamb, which did affect the flavor but it was still great (in fact, when I make this again, I’ll probably use beef, or maybe a mixture of the two). The only other change I made was to add 3/4 tsp of Allspice to the meatball mixture, which adds to the Middle Eastern/Greek flavor of this dish. I served it over Couscous, in keeping with the Middle Eastern theme. As always Chef John, thank you for everything you do… even though you stubbornly will not grant my “Food Wish” by cooking a dish with goat meat �� �� �� �� ��

  • Just for the meatball trick alone this was worth watching. Would be great to see a vid of purely culinary tricks like that, one after another.

  • Made the spicy mongolian meatballs just now but changed the beef with pork. My sister loved it and said it was fantasticccc. Thank you!

  • I made these today. They are so good a couple things:
    I made the ground chicken version as I don’t eat pork.
    I made them without the kafir leaves and they were still delicious, but I am going to made a double batch tomorrow with kafir leaves.
    I ran out of fish sauce and soy sauce was fine.
    They do need salt added to the recipe
    Didn’t have lemongrass paste, but fresh very finely chopped was excellent.

  • Wow. I can’t believe I only discovered your channel now. The meatballs look absolutely delicious! I want to try them all but if I had to only choose one I would choose the spicy Mongolian beef recipe!

  • Hey John. Here’s a tip for forming meatballs that’s quicker and easier. Take the meat mix and roll it into a really thin log. Than just cut it with a knife. Ta da!

  • Just made it last night. Served it with fried eggs and squeeze lime juice.. Super delicious! And yes super fast and easy.. Thanks Marion!! Sweet regards from Danang ��

  • That’s not how you make thai meatballs. The texture is totally wrong ( not to mention the flavors ) Asian meatballs and western meatballs are so different. This video shows you how. It’s not just the best results.

  • I am proud of myself, I did think of most of the ingredients before seeing the video. I am rather sure I did not use ginger or lemon grass last time, but the kaffir lime leafes are a must!:) Can eat them in soup, with noodles or in a sallad I believe!?

  • Oh my god I made the Spicy Mongolian Beef Meatballs for dinner, it was so good! My family really liked them, the sauce was so tasty! Can’t wait to make them again for dinner next week!

  • This looks so good, I’m going to make a huge batch of these meatballs and then eat them all by myself in a day. Later I’ll cry because I’ll be soooo fat and nobody will want me.