Get ready to savor the taste of these unique Thai Shrimp Meatballs! Fresh shrimp and ground pork with Asian flavors combine to make these juicy meatballs. Glaze them with our homemade peanut sauce and serve for appetizers or the main course!
Thai Shrimp Meatballs
These Thai Shrimp Meatballs are the recipe that everyone’s going to be asking for. A unique flavor experience with bright, bold Asian flavors.
These juicy seafood meatballs are glazed in our Homemade Peanut Sauce, and I have to say, they are majorly addicting. Even the kids are going to love these shrimp meatballs, it’s the peanut sauce that’s going to make them come around.
Ingredients In Thai Shrimp Meatballs
- 8 ounces shrimp (doesn’t matter what size since they will be blended)
- 8 ounces ground pork
- 2 garlic cloves, roughly chopped
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/2 cup panko bread crumbs
- 1/2 cup Peanut Sauce
How To Make Thai Shrimp Meatballs
- Pre-heat the oven to 425 degrees.
- Add all the ingredients except the bread crumbs into a food processor. Process until all the ingredients are combined and then remove from the food processor into a bowl. Stir in the bread crumbs.
- Use a 1 1/2 tablespoon scooper to portion out the meatballs. Spray the scooper with cooking spray so that the filling doesn’t stick. The meatballs should be about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes until firm and cooked through.
- Make the peanut sauce per the instructions, or grab a bottle of peanut sauce form the grocery store. Warm the sauce in the microwave for 2 minutes, stirring, until warmed through.
Ways To Serve Shrimp Meatballs
These shrimp meatballs can be served both as dinner or for appetizers. For dinner, we like to serve the meatballs on a bed of rice and drizzle the peanut sauce all over the top. A garnish of sesame seeds and chopped scallions is also delicious.
If you want to serve these meatballs for appetizers, one option is to place them on a platter with the peanut sauce on the side for dipping. Alternately, you can coat the meatballs entirely in the peanut sauce, add sesame seeds and scallions to the top and serve with toothpicks.
Looking For More Meatball Recipes?
- Grandma’s Sunday meatballs and Sauce
- Crock Pot Asian Meatballs
- Turkey Zucchini Meatballs
- Buffalo Chicken Meatballs
Thai Shrimp Meatballs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThese Thai Shrimp Meatballs are coated in a spicy peanut sauce that’s SO addicting! Serve as a main course with rice or for appetizers!
Ingredients
- 8 ounces shrimp (doesn’t matter what size, use what’s most affordable))
- 8 ounces ground pork
- 2 garlic cloves, roughly chopped
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/2 cup panko bread crumbs
- 1/2 cup Peanut Sauce
Instructions
- Pre-heat the oven to 425 degrees.
- Add all the ingredients for the meatballs except the bread crumbs into a food processor. Process until all the ingredients are completely combined and remove from the food processor into a bowl. Stir in the bread crumbs.
- Use a 1 1/2 tablespoon scooper to portion out the meatballs. Spray the scooper with cooking spray so that the filling doesn’t stick. The meatballs should be about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes until firm and cooked through.
- Make the peanut sauce per the instructions, or grab a bottle of peanut sauce form the grocery store. Warm the sauce in the microwave for 2 minutes, stirring, until warmed through.
- Serve the meatballs with the peanut sauce on the side for dipping, or you can toss the meatballs in the sauce and serve over rice.
Recipe Notes
Store: These shrimp meatballs will keep in the refrigerator for up to 3 days.
Freeze: You can freeze the cooked meatballs without the sauce in a resealable plastic bag for up to 6 months. Defrost overnight in the refrigerator and them warm in the oven.
- Category: Dinner
- Method: Oven
- Cuisine: American
