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Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

These Crispy Meatballs with Glass Noodles & Sweet Chili Sauce offer an irresistible blend of crunch and chewiness, perfect for family gatherings or a cozy night in.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 meatballs
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.4 oz dry glass noodles Soak in room temperature water for about 7-10 minutes until pliable.
  • 5 cloves garlic Freshly pounded for the best flavor.
  • 1 teaspoon white peppercorns Adds a distinctive warmth.
  • 6-8 stems cilantro Use fresh, flavorful ones for a bright taste.
  • 1 lb ground pork Fatty and juicy for well-flavored meatballs.
  • 2 tablespoons soy sauce A classic umami punch.
  • 1 tablespoon oyster sauce For depth and richness.
  • 1 tablespoon sugar To balance the savory notes.
  • 1 large egg Acts as a binder for the mixture.
  • 3 tablespoons cornstarch Provides extra crunch.
  • 1-2 green onions chopped For a refreshing bite.
  • Frying oil, as needed Use a neutral oil with a high smoke point, like vegetable or canola oil.
For Serving
  • Thai sweet chili sauce Irresistible for dipping!
  • Cucumber slices Adds a refreshing touch.

Method
 

Preparation
  1. Soak the dry glass noodles in room temperature water for about 7-10 minutes until soft and pliable.
  2. Pound the garlic, white peppercorns, and cilantro stems or roots into a fine paste using a mortar and pestle.
  3. In a large mixing bowl, combine the ground pork with the herb paste, soy sauce, oyster sauce, sugar, egg, and cornstarch. Knead until well combined, about 2-3 minutes.
  4. Cut the soaked glass noodles into 2-inch pieces, then gently fold them into the meat mixture along with the chopped green onions.
  5. Dampen your hands slightly and form the mixture into 1.5-inch meatballs. Place them gently on a tray.
Cooking
  1. Heat oil in a deep frying pan to 325°F.
  2. Carefully drop the meatballs into the hot oil in batches. Fry for 5-6 minutes, turning occasionally, until golden brown and cooked through.
  3. Transfer the cooked meatballs to a rack or paper towel to drain off excess oil.
Serving
  1. Serve hot with sweet chili sauce and cucumber slices on the side.

Notes

For best flavor, use fresh ingredients. Ground chicken or beef can be used as alternatives to pork. These meatballs can also be baked instead of fried.