Description
Try out our easy Thai fusion dish, Thai Basil Meatballs with Thai Pesto Sauce!
Ingredients
Scale
Thai Basil Meatballs
- 3–4 servings of pasta of your choice
- 1 c. Thai basil leaves
- 3–7 Thai chili peppers (depending on spice tolerance)
- 10 garlic cloves, peeled and smashed
- 2 tbsp. fish sauce
- 1.5 tbsp. Thai black soy sauce
- 1 tsp. sugar
- 1.5 pounds ground meat (beef, chicken, pork or turkey)
- 1 egg
- 1/2 c. bread crumbs
- 3 tsp. tapioca starch or corn starch
Thai Pesto Sauce
- 2 c. Thai basil leaves
- 1/2 c. cilantro
- 1/2 c. roasted peanuts
- 3–5 Thai chili peppers
- 10 garlic cloves
- juice from 3 limes
- 1 tsp. salt
- 1/2 c. olive oil
Instructions
- Start with making the meatballs. Place basil leaves, Thai chili peppers, and garlic in food processor. Pulse until finely ground.
- In a large bowl, add the meat, egg, bread crumbs, tapioca starch, basil-chili mixture, fish sauce, Thai black soy sauce and sugar.
- Mix together.
- Form small meatballs and place on a broiler-safe cooking sheet.
- Turn broiler on high and cook meatballs for about 10-12 minutes, depending on your oven. Cook until browned on outside and not pink inside.
- While meatballs are cooking, cook the pasta according to box directions.
- You can also start the Thai pesto sauce. Put all Thai pesto ingredients in the food processor.
- Pulse until fine. Taste and add more oil, peanuts, salt and lime to your liking.
- Once meatballs are done and pasta is drained, add the meatballs to the pasta and mix in the pesto.
- Enjoy!
Notes
Everyone has their own preferred method of cooking meatballs, but we like broiling them because it’s quick, and it makes them taste almost like luk chin ping, grilled meatballs from the streets of Bangkok.
We like to just put a light coating of the pesto sauce on our noodles, but feel free to double this recipe if you like having a lot of pesto on your noodles.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 3-4