Ken Hom’s Thai-Style Meatballs

“I am delighted to support Muscle Dreams with this delectable recipe! I hope that it will help bring awareness to this horrible disease and support all the brave people who suffer from it“.

Ken Hom
BBC TV presenter & chef


PREP TIME: 10 mins
COOKING TIME: 5-6 mins


110g Minced Beef

110g Minced Pork

2 Egg Whites

2tbsp of very cold water

1tsp of Salt

1/2tsp of freshly ground Black Pepper

2tbsp of Garlic, finely chopped

3tbsp of fresh Coriander, finely chopped

3tbsp of Spring Onion, finely chopped

2tsp of Thai Fish sauce

2tsp of Sugar

Plain flour for dusting

400ml groundnut (peanut) oil


Walking through the streets of Bangkok, one is pleasantly overwhelmed by the exotic fragrances and mouth-watering odours characteristic of Thai cooking.   The essences of that cuisine emanate from the many small restaurants and street stall kitchens that line the thoroughfare.

Street vendors sell an assortment of fish cakes, snacks, and meatballs and I first tasted this dish at one of those stalls.   What makes them so savoury are the spices blending so nicely into the succulent beef and pork. The egg whites give the meatballs a delicate, light texture.

The meatballs are very easy to prepare, and they are excellent party snacks with drinks.

Mix the beef and pork in a food processor for a few seconds. Slowly add the egg whites and cold water and mix them for a few more seconds until they are fully incorporated into the meat. Then add the rest of the ingredients and mix for about a minute until the meat mixture has become a light paste.

Using your hands, form the mixture into 4cm (1 1/2″) balls – about the size of a golf ball. (This recipe makes about 10 balls.) Dust them evenly with the flour, shaking off any excess. The meatballs will be quite fragile and soft.

Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, gently drop in as many meatballs as will fit easily in on layer. Carefully fry them for about 4 minutes until the meatballs are crispy and browned. Adjust the heat as necessary. Take the meatballs out with a slotted spoon and drain on kitchen paper. (You may have to do this in several batches.) Serve them at once.

Don’t forget to share your culinary creations on social media and tag @musclehelp #meatballmonth to have a chance of winning a prize from one of our restaurant and hotel partners.