These Thai Shrimp Meatballs are coated in a spicy peanut sauce that’s SO addicting! Serve as a main course with rice or for appetizers!
Scale
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
