Thai Shrimp Meatballs

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x

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!



  • 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


  1. Pre-heat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes until firm and cooked through.
  5. 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.
  6. 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