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Thai Pork Meatballs & Sweet Chili Sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: Thai
Servings: 8
Author: Jennifer Pallian BSc, RD


For Meatballs:

  • 2 lemongrass stalks tender inner part, bottom 4 inches only
  • 3 shallots peeled
  • 1/4 cup fresh cilantro
  • 3 green onions
  • 1 inch piece ginger peeled
  • 1 small jalapeno
  • 1 carrot peeled and coarsely chopped
  • 2 tbsp fish sauce
  • 1 tsp coarse salt
  • 1 1/2 lbs ground pork

For Sauce:

  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 3 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 2 tbsp grated carrot
  • 2 tbsp grated cucumber
  • 3 tbsp chili paste such as sambal olek

For serving:

  • 1 head of iceberg or butter lettuce leaves separated (and large ones torn)
  • 1/4 large cucumber thinly sliced


  • Preheat oven to 400 degrees F.
  • Combine all ingredients except pork in a food processor and pulse until minced. Transfer to a large bowl and add pork; use your hands to thoroughly combine.
  • Form meatballs, using 1 rounded tablespoon of pork mixture each, and place on parchment-lined baking sheets 1 inch apart. Bake 25 minutes, or until golden brown and cooked through.
  • Meanwhile, make sauce by combining all ingredients in a medium bowl. Transfer to serving dish.
  • Serve meatballs in lettuce cups with a slice of cucumber and a drizzle of sauce - I recommend putting out the components and letting guests assemble their own!