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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:
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
- 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
- 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.