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Spicy Thai Style Meatballs with a Noodle Salad

You'll be surprised at how quick and easy this funky Thai dish is to make. You can prepare these meatballs ahead, and the Thai sauce and noodle salad take minutes.


  • Meatballs (makes 24 gumball size meatballs)

  • 350g minced beef

  • 50g white bread crumbs

  • 2 spring onions

  • 1 tablespoon grated ginger

  • 1 egg yolk

  • 1 teaspoon cornflour

  • pinch salt

  • pinch ground white pepper

  • 500ml vegetable oil

  • Sauce

  • 100ml sweet chilli sauce (bought)

  • 3 tablespoons fish sauce

  • 1 lemongrass, finely chopped

  • 2 limes, juiced

  • Rice Noodle Salad Mix

  • 100g pre-soaked rice noodles for 20 minutes in hot water, then drained

  • 50g watercress leaves and mixed leaves

  • ½ cucumber, prepared in long wide strips (2cm wide) with a potato peeler

  • 1 shallot, finely chopped

  • lime wedges

  • coriander leaves


  • 1.

    Mix all the Rice Noodle Salad in a bowl place in the fridge to chill. Place all the meatball ingredients into the blender. Take a gumball size of the filling into the palm of your hand and roll into an even ball, continue until all the filling is used up. Heat a wok over high heat, fill it ¼-1/2 full of vegetable oil. Shallow fry the meatballs until golden brown (cooking for about 3 minutes) then remove with a slotted spoon, drain any excess oil on absorbent paper and allow to rest. In a small bowl pour the sauce ingredients and mix well.

  • 2.

    Remove the rice noodle salad mix from the fridge and drizzle some of the dressing over the mix, reserving some. Toss the rice noodle salad mix well. Portion the salad mix onto a serving plate and place some meatballs on top of the mix and drizzle some of the remaining dressing all over the salad and decorate with a wedge of lime and few coriander leaves.

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