This Sticky Thai Meatball recipe with Rice Noodles is a unique dish. The recipe makes about 15 to 20 meatballs, depending on the size you make them. It would be easy to double this recipe and use the leftovers for an easy weekly meal prep. You could also freeze the meatballs before adding them to the sauce and pull them out later for a quick meal.
Not many dishes use peanuts has an ingredient, but that’s what makes this dish fun because it is something different. Another not so well know ingredient is rice vinegar. Rice vinegar has more of a sweet and delicate flavor, compared to the harsh and sour flavor of white vinegar. White vinegar would overpower the other flavors here, but you can still use it as a substitute just use less than the recipe calls for! In the end, the veal soaks up all the flavors from the Thai chili Sauce, leaving your mouth with a flavor explosion.
Throwing a party and just want bite sized food, skip the noodles serve these Sticky Thai Meatballs as an appetizer with some extra sauce on the side. Matt Groark aka Groark Boys BBQ did a great job of showing veal’s versatility when he developed this recipe! For more versatile recipes from Matt, download our free recipe e-book with 12 recipes from Tik Tok personalities Marco and Matt!
Ingredients
1 Tbsp. cornstarch
⅓ cup low sodium soy sauce
2 Tbsp. rice vinegar
2 Tbsp. honey
2-3 Tbsp. chili paste
zest and juice of 1 lime, plus more for serving
1 lb. ground veal
1-inch fresh ginger, grated
2 cloves garlic, minced or grated
black pepper
3 Tbsp. extra-virgin olive oil plus more for rolling
2 medium shallots, sliced or chopped
2 red or orange bell peppers, chopped
¼ cup raw peanuts
½ cup fresh basil and or cilantro, roughly torn
8 oz. rice noodles
Instructions
In a glass jar, whisk together ⅓ cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
Add the veal, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet onto a clean plate. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add cooked meatballs to the mix. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil. Ensure to check meatballs for an internal temperature of 160°F
Meanwhile, cook rice noodles according to package directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds.
To serve, divide the noodles among bowls and top with meatballs.
