Thai Meatballs with Vermicelli Noodles

Just wow! This is an amazingly delicious dish, the meatballs were just simply one of the best we have made, loaded with beautiful fresh and zesty Thai flavours!


60ml Sweet chilli sauce
Juice and zest of 1 lime
15g Ginger, finely grated
850g Turkey or chicken mince
100g Shemins Thai Red Curry Paste or Thai Green Curry Paste
1 Eggwhite
100g Panko breadcrumbs
1 Small red onion, finely chopped
80g Green beans, trimmed, thinly sliced
150g Vermicelli noodles, to serve
1 tbs Peanut or cooking oil
Lime wedges and a handful of mixed soft herbs, to serve e.g. chervil, dill or parsley


  1. To make the sauce, combine chilli sauce, ginger, lime juice and zest in a saucepan and simmer for 10 minutes.
  2.  Combine turkey or chicken mince with Thai red curry paste, eggwhite and breadcrumbs. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
  3. Meanwhile, cook noodles to packet instructions.
  4. Heat the oil in a non-stick pan over medium-low heat. In batches, cook the meatballs, turning, for 6 minutes, or until cooked through. Alternatively, brown the meatballs and put in to a hot oven for 10 minutes or until cooked through. When done, add chilli sauce and turn to coat.
  5. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.

Tip: For a gluten free version of this recipe, you can use soba or rice noodles and gluten free panko breadcrumbs.

Serves 6

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