Thai Beef Meatballs with Peanut Dipping Sauce

Name: Thai Beef Meatballs with Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) boneless beef chuck or cross rib, cut into 1-inch (2.5 cm) cubes; 2 cloves garlic, chopped; 1/4 cup (50 ml) chopped fresh mint; 1/4 cup (50 ml) chopped fresh cilantro; 2 tbsp (25 ml) fish sauce; 2 tsp (10 ml) Thai red curry paste; 1 egg, lightly beaten; 1 cup (250 ml) fresh bread crumbs; 1 cup (250 ml) coconut milk; 1 tbsp (15 ml) lightly packed light brown sugar; 1 tbsp (15 ml) Thai red curry paste; 1 tbsp (15 ml) fish sauce; 1/2 cup (125 ml) crunchy peanut butter; Food grinder; Flat beater; Large baking sheet, lined with parchment paper

Servings: persons

1 lb (500 g) boneless beef chuck or cross rib, cut into 1-inch (2.5 cm) cubes
2 cloves garlic, chopped
1/4 cup (50 ml) chopped fresh mint
1/4 cup (50 ml) chopped fresh cilantro
2 tbsp (25 ml) fish sauce
2 tsp (10 ml) Thai red curry paste
1 egg, lightly beaten
1 cup (250 ml) fresh bread crumbs
1 cup (250 ml) coconut milk
1 tbsp (15 ml) lightly packed light brown sugar
1 tbsp (15 ml) Thai red curry paste
1 tbsp (15 ml) fish sauce
1/2 cup (125 ml) crunchy peanut butter
Food grinder
Flat beater
Large baking sheet, lined with parchment paper

1
Prepare the meatballs: Place beef in a shallow container in the freezer for 30 minutes to facilitate grinding.
2
Attach the food grinder, with the coarse plate, to the mixer.
3
Set to speed 4 and run beef through the grinder into a large bowl.
4
Stir in garlic, mint, cilantro, fish sauce and red curry paste.
5
Cover and refrigerate for 30 minutes.
6
Run through the food grinder again, this time into the mixer bowl.
7
Add egg and bread crumbs.
8
Remove the food grinder and attach the flat beater and mixer bowl.
9
Set to Stir and mix just until ingredients are well combined.
10
Preheat oven to 450F (230C).
11
Form level tablespoonfuls (15 ml) of the meat mixture into 1 1/4-inch (3 cm) meatballs and arrange on prepared baking sheet, at least 1/2 inch (1 cm) apart.
12
Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside.
13
Meanwhile, prepare the sauce: In a small saucepan, combine coconut milk, sugar, curry paste and fish sauce.
14
Bring to a gentle boil over medium heat for 3 minutes, stirring occasionally.
15
Add peanut butter and cook, stirring, until peanut butter is well blended.
16
Place meatballs on a serving platter and serve warm with sauce.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb (500 g) boneless beef chuck or cross rib, cut into 1-inch (2.5 cm) cubes, 2 cloves garlic, chopped, 1/4 cup (50 ml) chopped fresh mint, 1/4 cup (50 ml) chopped fresh cilantro, and more.

Yes, Thai Beef Meatballs with Peanut Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!