Easy Grilled Meatball With Special Dipping Sauce

Grilled meatball is a favourite street food among Thai people and tourists, which you can find all over Thailand. However, after living in Australia for all my life, I have never ever seen this sold on the street.

You can buy meatballs in Asian grocery shops; they are a bit pricy and come in frozen packs. These days I make them in a big batch and use or grill on skewers and freeze them for later. I like to use meatballs in beef noodle soup for cold days. For me, it is heaven, like I am living in Thailand. My daughter likes to have a few extra as she said this grilled meatball is so special.

Easy Grilled Meatball With Special Dipping Sauce

Gretel Shaw

If you're looking for a very easy meatball recipe, you should check out this recipe for grilled meatball with special dipping sauce.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Thai

Servings 6 people

Calories 253 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Grilled Meatball Ingredients

• 500 grams ground beef (minced beef)
• 2 tablespoons cornflour
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 150 ml water - cold
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1 tablespoon white pepper - ground
• 2 teaspoons salt - ground

Dipping Sauce Ingredients

•  
  ⅓ cup tamarind paste
• ⅓ cup palm sugar
• 2 tablespoons water
• 1 teaspoon salt - ground
• 1 tablespoon chili sauce (chilli sauce in British English)
• 1 tablespoon cornflour
• ⅔ cloves garlic - finely chopped
• 1 whole garlic - pickled, finely chopped
• 4 medium red chili (red chilli in British English) - finely chopped

Instructions

 

Meatball Instructions

• Add the minced beef into the food processor bowl, use Chopping Process, and proceed many times until the beef is finely chopped, fluffy and slightly pale.
• Put the rest of the ingredients into the mixing bowl with the beef and proceed again until the beef gets stuck and pale.
• Take the beef out, put it in the container, and keep it in the freezer for 30 minutes.
• Meanwhile, waiting for the beef, put the big pot on the stove, pour water into approximately half of the pot and boil on high heat.
• Once the water is boiled, turn the heat down until the water in the pot is still.
• After 30 minutes, take the beef out and pulse again with a food processor.
• Add beef into the palm of the right or left hand, and squeeze the beef into the ball shape; the meatball will come out between the thumb and the first finger; then, use the spoon to scoop the meatball and put it into hot water.
• Repeat squeezing and making meatballs until finished with all the beef.
• Turn the heat on high again and boil the meatball for 5 to 10 minutes.
• Use the ladle to take the meatball out of the pot and soak it in the cold, icy bowl.
• Then, rinse the meatball with cold water, and rest until it is cold.
• Serve warm on skewers with the dipping sauce.

Dipping Sauce Instructions

• Add the tamarind paste, water, and palm sugar to the small pot and put it on low heat. Stir until the palm sugar is dissolved.
• Add the salt and the chilli sauce and keep stirring again.
• In a small bowl, mix 1 tablespoon of the water and the cornflour together and add to the pot, stirring until all mixed in and dissolved.
• Turn off the heat and add the chopped chillies, chopped garlic, and pickled garlic. Set aside.
• Once it is cold, decorate with chopped coriander leaves.

Nutrition

Calories: 253kcalCarbohydrates: 21gProtein: 18gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 1620mgPotassium: 416mgFiber: 1gSugar: 12gVitamin A: 288IUVitamin C: 44mgCalcium: 25mgIron: 3mg

How did this recipe turn out for you?We’re eager to hear your thoughts!