These Spicy Thai Meatballs are a vibrant, flavor-packed main course that brings the street food experience to your dinner table. The pork meatballs are infused with fresh cilantro and salt, then seared until golden brown before simmering in a quick, aromatic sauce made from creamy peanut butter, zesty lemon peel, and fiery cayenne pepper. The dish is elevated by the addition of cellophane noodles, which puff up instantly in hot oil to create a dramatic, crispy nest for the meatballs. Served with fresh cucumber and carrot slices for crunch and color, this recipe balances rich, savory, and spicy notes perfectly. It’s an impressive yet simple weeknight dinner that feels indulgent and satisfying.
Spicy Thai Meatballs With Crispy Noodles
Description
These Spicy Thai Meatballs are a vibrant, flavor-packed main course that brings the street food experience to your dinner table. The pork meatballs are infused with fresh cilantro and salt, then seared until golden brown before simmering in a quick, aromatic sauce made from creamy peanut butter, zesty lemon peel, and fiery cayenne pepper. The dish is elevated by the addition of cellophane noodles, which puff up instantly in hot oil to create a dramatic, crispy nest for the meatballs. Served with fresh cucumber and carrot slices for crunch and color, this recipe balances rich, savory, and spicy notes perfectly. It's an impressive yet simple weeknight dinner that feels indulgent and satisfying.Directions
-
In a large bowl, combine ground pork, egg, chopped dry-roasted peanuts, chopped cilantro, and salt.
-
Blend the mixture well using your hands or a wooden spoon until evenly combined.
-
Shape the mixture into 1-inch balls.
-
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat.
-
Add the meatballs to the skillet and cook for about 12 minutes, turning frequently, until well browned on all sides.
-
Add 1 cup of water to the skillet, stirring to loosen any browned bits from the bottom.
-
Bring the liquid to a boil, then reduce heat to low.
-
Cover and simmer for 5 to 10 minutes, until the meatballs are cooked through.
-
Meanwhile, pour oil into a 3-quart saucepan to a depth of 1 inch.
-
Heat the oil over medium-high heat to 375 degrees F (191°C).
-
Add the cellophane noodles to the hot oil a small amount at a time.
-
Cook each batch for about 20 seconds until puffed and doubled in size.
-
Use a slotted spoon to remove the noodles to a paper towel to drain.
-
Once the meatballs are cooked, stir the peanut butter, grated lemon peel, and ground red cayenne pepper into the skillet.
-
Cook for about 1 minute longer, stirring until the sauce is heated through and smooth.
-
Arrange the fried crispy noodles on a serving platter.
-
Spoon the meatballs and sauce over the noodles.
-
Arrange cucumber slices and carrot sticks decoratively around the edge of the platter.
-
Garnish with fresh cilantro sprigs if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 483.5kcal
- % Daily Value *
- Total Fat 33.3g52%
- Saturated Fat 8.3g42%
- Cholesterol 184.1mg62%
- Sodium 106.8mg5%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 2.5g10%
- Sugars 1.7g
- Protein 41.6g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
