Go Back

Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

Deliciously crispy meatballs made with ground pork and glass noodles, served with sweet chili sauce for a flavor-packed treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground pork Choose good quality meat for the best taste and texture.
  • 1.4 oz dry glass noodles Look for brands like MaiFun for best results.
  • 5 cloves garlic Use fresh garlic for the richest flavor.
  • 1 teaspoon white peppercorns They add a lovely secret note that’s essential to the dish.
  • 6-8 stems cilantro Use roots for intensified flavor, but stems work too!
  • 1 large or medium egg Room temperature helps with binding.
  • 2 tablespoons soy sauce Low-sodium option available if preferred.
  • 1 tablespoon oyster sauce Adds savory depth; Lee Kum Kee is a trusted brand.
  • 1 tablespoon sugar Balances the flavors with a touch of sweetness.
  • 3 tablespoons cornstarch Key for delightful crunch.
  • 1-2 green onions, chopped For subtle onion flavor.
  • as needed frying oil Canola or vegetable oil are great options.
Serving Ingredients
  • to taste Thai sweet chili sauce For serving; must for fruity, spicy kick.
  • optional cucumber slices Freshness adds to the dish’s appeal.

Method
 

Preparation
  1. Soak the dry glass noodles in room temperature water for about 7-10 minutes until pliable.
  2. Pound the garlic, white peppercorns, and cilantro stems or roots into a fine paste using a mortar and pestle.
Meatball Mixture
  1. In a large mixing bowl, combine the ground pork with the herb paste, soy sauce, oyster sauce, sugar, egg, and cornstarch.
  2. Knead the mixture until well combined, about 2-3 minutes.
Add Noodles and Onions
  1. Cut the soaked glass noodles into 2-inch pieces and gently fold them into the meat mixture along with the chopped green onions.
Shape the Meatballs
  1. Form the mixture into 1.5-inch meatballs, wetting your hands slightly to prevent sticking.
Fry the Meatballs
  1. In a deep frying pan, heat about 1.5 inches of frying oil to achieve 325°F.
  2. Carefully slide the meatballs into the hot oil without overcrowding the pan.
  3. Fry for 5-6 minutes, or until golden brown and cooked to an internal temperature of 160°F.
Serve
  1. Remove cooked meatballs and let them drain on a rack or paper towel.
  2. Serve hot with sweet chili sauce and optional cucumber slices.

Notes

Tips: Fry in batches to maintain oil temperature; if the oil bubbles slowly, it’s too cool. If it’s smoking, it’s too hot. Common mistakes to avoid include not soaking the glass noodles enough and overcrowding the frying pan.