Thai Style Chicken and Noodle Meatballs are a delicious canape! Try these at your next dinner party or drinks catch up – they’re sure to be popular with your family and friends!
I believe in the importance of a good appetiser, and these meatballs are my go-to recipe for many occasions.
One of my favourite things about this dish is that the meatballs can be made ahead of time and frozen for up to a month before serving. (I make an extra large batch – they’re always great to have on hand!) To thaw frozen meatballs, I just pull them out of the freezer and place in the refrigerator to defrost. This can take a few hours or overnight, depending on the size of the meatballs. Best of all, I oven bake these Thai Style Chicken and Noodle Meatballs. (There is no frying involved.)
What could be better than exotic and fragrant Thai style chicken and noodle meatballs?I say Thai style as I don’t claim any authenticity for this recipe, but the flavour profile is Thai.
Chicken mince is generally lean and can sometimes result in dry, flavourless meatballs but that’s not the case with these Thai Style Meatballs.
I fill the meatballs with garlic, coriander and some red Thai curry paste. They are packed with clean, bright flavours. The addition of glass noodles prevents the meatballs from being too dense. The combination of lean and tender chicken mince and Thai flavours produces a fragrant, delicious appetiser. I love to serve these delicious Thai Style Chicken and Noodle Meatballs with the addition of a dipping sauce. Grab some napkins and hand out the chicken balls and dipping sauce, and your party is underway. Their vibrant, fresh flavours are a great way to start.
More delicious appetiser ideas:
- Oven-Baked Beef Meatballs
- Tuna Puff Pastry Pinwheels
- Asian Pork Meatballs by Another Food Blogger
If you need a great dipping sauce, you could also try our Sweet Chilli Sauce!
Let us know what you think in the comments below.
Xx Alex and Faye
P.S. This is the curry paste we use:
Thai Style Chicken & Noodle Meatballs
Ingredients
- 20 gm mung bean vermicelli noodles
- ½ cup chopped coriander leaves and some stems
- 1 kaffir lime leaf centre vein removed and the leaf chopped finely
- 50 ml coconut cream
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp red curry paste – I use Mae Ploy – if using other brands you may need more
- 1 tsp crushed garlic
- 500 gm chicken mince
- 1 small carrot finely grated
Instructions
- Soak the vermicelli noodles in cold water until softened, about 10 minutes. Drain them then pour on boiling water. Stand for about 2 minutes or until soft. Drain completely, turn onto a chopping board and cut into lengths about 3 cm. Set aside.
- Grease two 12-hole mini muffin pans.
- Preheat oven to 190 Degrees C (370 F).
- In a small food processor blend the coriander, kaffir lime leaf, coconut cream, fish sauce, lime juice, curry paste and crushed garlic until the herbs are finely chopped.
- Pour into a mixing bowl, add the grated carrot, vermicelli noodles and chicken mince. Mix well.
- Spoon the mixture into the two muffin tins, filling them to the top of each hole.
- Bake for 20-25 minutes until golden brown.
- Turn onto a wire rack to cool slightly. Serve immediately or refrigerate if using later.
Notes
Nutrition
This was so good! The red curry paste really makes a difference and my family gobbled this up! Excellent recipe!
Hi Jamie, I am so pleased that you liked the Chicken and Noodle Meatballs. There are some lovely flavours in them. 🙂
These were so easy to make I cannot wait to make them again!!
I’m so glad that you enjoyed them Tawnie. 🙂
Such an incredible combinations of flavors! I Love thai flavors and this recipe does not disappoint!
Hi Liz, I’m so pleased that you like the flavours in the meatballs. Thank you for letting me know. 🙂
I love all the Thai flavours you have going on here! The addition of the glass noodles adds a nice texture to this meatballs as well!
Thank you Courtney, I really enjoy Thai flavours too. To me, chicken and noodles seemed a good pairing. 🙂
I would love to try but I’m allergic to coconut. Do you have any suggestions?
Hi Cassie!
You can certainly omit the coconut cream. As a substitute, you could add a little regular cream, but if you’d prefer to skip the dairy, I would just whip the mixture up, and add a little water if necessary – the coconut cream adds a subtle flavour, but is certainly not the main flavour of the dish 🙂 Let me know how you get on!
Man oh man, this combo of flavors sounds amazing! I will so try and make this with spaghetti squash or miracle noodles!
Thanks, GiGi! 🙂 Enjoy!
We gave this recipe a try and it was a huge hit! Saving this for sure!
Brilliant! So happy to hear that 🙂 🙂
I love thai food. And these meatballs are so easy and doable – great flavours. Thanks for sharing the recipe/
Thank you, Sundeep! I appreciate you stopping by 🙂 I am so glad you enjoyed this recipe.
I didn’t have any chicken mince, so I used turkey – absolutely delicious. Chicken will be what I try next time 🙂
That’s great to hear!! I shall try with turkey one day soon also. Glad you enjoyed 🙂
Very delicious and a nice twist on a classic meatball.
Thanks Alice – that’s what we think too! Glad you enjoyed.