Thai Chicken Meatballs

Thai Chicken Meatballs | Gather and Graze

Our evenings have begun to cool off. Evidence that Autumn is well and truly on it’s way. Rain in it’s various shapes and forms has been welcomed, regardless of whether it bucketed down like there was no tomorrow or drizzled finely in silver threads (as it’s doing right now). It’s brought a shade of green back to the landscape that is so much more pleasing to the eye than the brittle straw-brown that we’re all too used to in this part of the country. Summer has been harsh, as usual, yet we’ve made it through and slip fluidly into the delights of Autumn, without even a second thought.

During this change of seasons (welcomed perhaps in both hemispheres), a warm appetiser such as the one to follow can be a truly wonderful thing. Full of flavour and the perfect size for nibbling on between sips of chilled white wine. Or beer… they would certainly go well with a pale ale as well.

My offering for Angie’s Fiesta Friday extravaganza this week are these scrumptious Thai-infused appetisers – the perfect party food to share with friends at The Novice Gardener… or nibblies for a family of four on a cool drizzly afternoon!

Thai Chicken Meatballs | Gather and Graze

  • Servings: Makes about 30-34 Meatballs
  • Print

  • 500g Free-Range Chicken Mince
  • 75g/¾ Cup (Seaweed or Plain) Rice Crackers (crushed in the food processor)
  • 1 Large Clove of Garlic (finely chopped)
  • 1 Thumb-size Piece of Fresh Ginger (finely grated)
  • 2 Shallots/Scallions (finely chopped)
  • 2 Tablespoons Fresh Coriander (finely chopped)
  • 1 Small Red Chilli (finely chopped and seeds removed)
  • 1 Free-Range Egg White
  • 1 Tablespoon Soy Sauce
  • ¼ Teaspoon Sesame Oil
  • A few good grindings of Black Pepper
  • ¼ Teaspoon Sea Salt
  • Vegetable Oil (for frying)

Place all ingredients into a large mixing bowl and using a spoon (or your hands) mix until well combined. Roll mixture into balls (approximately 3cm in diameter).

Place enough oil into a medium-sized frying pan to be able to shallow fry and place the pan over medium heat.

When the oil is hot enough, fry the chicken meatballs in batches, turning them all the time for even cooking. When they are golden brown (and cooked through), remove to a plate lined with some absorbent paper to sit for a few minutes.

Serve while warm/hot with some sweet chilli sauce for dipping.

Thai Chicken Meatballs | Gather and Graze

Notes on Cooking:

  • The crushed rice crackers can always be substituted with bread crumbs (panko would be my preference).


48 thoughts on “Thai Chicken Meatballs

  1. Pingback: Cooking My Way Around the Web | ngan made it

  2. Karen

    I make Asian meatballs too but yours are so different with the rice crackers used as an ingredient. I can’t wait to try them.

  3. Johnny Hepburn

    How did I miss this at Angie’s F&F? Although, last Friday was quite busy. Anyway, these sound delightful. And I wouldn’t have thought of using rice crackers. Shall Pin this for when I start eating meat again.
    Wind’s howling outside. And it rained heavily again today. Shan’t miss this weird Winter one little bit.

    1. Gather and Graze Post author

      I snuck in somewhat fashionably late to FF this week Johnny… the traffic was crazy! 🙂
      Sounds like a day to be in the kitchen over there… baking something delicious! Hope that you start seeing the first signs of spring before too long.

  4. chefjulianna

    Oh, I will just hang out around your appetizer at the party! This is exactly my kind of party food. Thanks so much for bringing these yummy treats and also for the recipe!

    1. Gather and Graze Post author

      Cheers Julianna! Don’t you love parties with lots of trays circulating with delicious small bites of food! I’m happy to forego dinner on evenings like this… 🙂

  5. trixpin

    These look amazing – just the sort of thing I love and so beautifully photographed. Just need to find rice crackers and then I’m onto it! Thanks for sharing 🙂

      1. trixpin

        Oh, is THAT what you meant?! I thought they must be some exotic thin oriental crispbread or something – I’m so dim 🙄
        Thank you so much for going to the trouble to find the link. I now have NO excuse. I shall be making these post haste 😉

  6. Fig & Quince

    I love the styling of the food – so beautiful and charming. Does each meatball justice. Treating them as individuals, ha ha.

    Spring is around the corner here no matter how badly winter huffs and puffs. I can’t get over how we are on opposite ends of seasons. Enjoy the coming autumn. It’s a beautiful season.

    1. Gather and Graze Post author

      Haha… yes, though I didn’t really show the bowl that all their other little friends were tossed into and left to one side, going slightly cold, while the chosen ones were photographed! 🙂
      It’s hard to fathom how bitterly cold your winter has been this year Azita – sounds like spring will be well and truly celebrated when it does arrive! 🌱 Autumn is lovely too… I’ll enjoy it while it lasts! 🍁 Enjoy the rest of your weekend! 🙂

  7. apuginthekitchen

    Really lovely!! summer is winding down for you and we are just a few short weeks away from spring but winter won’t let go. Would love to have some of your meatballs they sound delicious!

    1. Gather and Graze Post author

      Hi Suzanne, our early autumn days are really beginning to be interspersed with some quite cool days and the mornings particularly have cooled right off – layering of clothes is required once again. Spring and Autumn are my favourite seasons, for the above reasons and many more! I can’t wait for the trees to start changing colours… so very pretty here in Canberra! 🙂
      I hope your winter releases it’s hold some time very soon – I can imagine how much you’re all looking forward to a little warmth from the sun!

  8. Ngan R.

    Hello Margot, lovely blog you have here! These Thai meatballs look delicious and perfect for a party. I have a slight obsession with meatballs and will have to add this to my list of meatball recipes to try!

  9. The Novice Gardener

    Mmm…they sound delicious! I love Thai food. These would go really well at cocktail parties, I think. Just perfect for nibbling and having drinks with. And of course, perfect for a fiesta! Just one piece for Johnny and Saucy each, half dozen for me. Skintight costumes don’t lend themselves to stretching, unlike my muumuu, ha! 🙂

    1. Gather and Graze Post author

      Ahhh, the muumuu… I’m with you Angie! All the better for eating with… So much fabulous food this week at your place and looks like the party is getting bigger and louder every week! Hope the neighbours don’t mind! Enjoy the rest of your weekend. 🙂

    1. Gather and Graze Post author

      Oh I wish I could pass a platter of these around Patty, for all at Fiesta Friday to try! and there are so many dishes this week I would so love to taste as well! The pro’s and con’s of a Virtual Blog Party hey!? 🙂

  10. tinywhitecottage

    Love your ingredients for these, I have to make them. Meatballs are one of my favorite foods, even as a child I loved them! Never used these types of ingredients, always a bit more “italian” inspired. Bookmarking now. Especially like that they are chicken too.

    1. Gather and Graze Post author

      Thanks so much Seana! Meatballs almost always have an Italian flavour in our house as well, particularly when served as a main dish… though as appetisers these little Asian delights are too hard to pass up! 🙂

  11. ohlidia

    Your photos Margot are just gorgeous! I’ve made similar chicken & cilantro meatballs to serve as appetizers, with a peanut dipping sauce. Wonderful!

  12. Pingback: Fiesta Friday #5 | The Novice Gardener

    1. Gather and Graze Post author

      Thanks Saucy, I was so close to using breadcrumbs, but took a punt that finely crushed rice crackers might be a good alternative, particularly being an Asian-inspired dish – it paid off thankfully… they worked really well! 🙂


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