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Thai Style Chicken & Noodle Meatballs

I think you will enjoy the beautiful, fresh Thai flavours in these easily made meatballs.
Course Appetizer
Cuisine Asian, Thai
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 meatballs
Calories 56kcal
Author Alexandra


  • 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.


The meatballs can be served at room temperature or warmed through slightly in a covered oven proof dish in the oven or microwave. For easy entertaining, I serve the meatballs with sweet chilli dipping sauce.


Calories: 56kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 135mg | Potassium: 60mg | Vitamin A: 510IU | Vitamin C: 0.8mg | Calcium: 4mg | Iron: 0.3mg