Thai Meatballs

Cook Time

30 Mins

Cooking Method






Prep Time

20 Mins




2/3 cup Brown Sugar

1/4 cup Cilantro, Chopped

1 Egg

1 tbsp Fish Sauce

6 Garlic Cloves, chopped

2 lbs Ground Chicken

2 Jalapeños, minced

3" Knob Fresh Ginger, cut into 1/2" pieces

3 Lemongrass stalks, chopped

1 Lime, Juiced

1/2 tbsp Mango Magic

1 cup Panko Breadcrumbs

1/2 cup Peanuts, chopped

1 Red Onion, Chopped

1/2 cup Rice Vinegar

1/2 cup Scallions, sliced thin, divided

1/2 cup Soy Sauce

1 cup Thai Chili Sauce

2 tbsp Vegetable Oil, divided

1 cup Water

Cooking Instructions

Take your taste buds on a trip to the East with sweet and spicy Thai Meatballs. These full-flavored chicken meatballs are seasoned with Mango Magic and scallions, then browned and grilled in a mouthwatering Thai-inspired glaze filled with lemongrass, garlic, ginger, Thai chili, rice vinegar, and soy sauce. Top with crunchy peanuts, fresh cilantro and lime for additional texture and brightness. Serve over white rice and steamed vegetables for a healthy, flavorful meal.

Wood Pellet Recommendation

In order to bring out the sweeter notes in this recipe, we recommend using our New England Apple Hardwood Pellets.

Note: This recipe uses Louisiana Grills Mango Magic Seasoning.

Note: The FDA recommends to cook ground meat to a minimum internal temperature of 160°F.

  1. In the bowl or a food processor, combine lemongrass, red onion, garlic, jalapeño, ginger, and fish sauce. Process to a thick pulp, scraping down the sides of the bowl.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-low heat. Add half of the pulp, reserving the rest for the meatballs. Cook, stirring, until fragrant, about 2 minutes, then whisk in Thai chili sauce, brown sugar, soy sauce, and rice vinegar and water. Bring to a roaring simmer, whisking occasionally. Simmer until sauce is reduced by half. Set aside.
  3. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 375° F. If using a gas or charcoal grill, set it up for medium-high heat. Preheat cast iron skillet by placing directly on grill grates.
  4. In a large bowl, combine reserved paste with ground chicken, panko, Mango Magic, egg, and ¼ cup of sliced scallion. Form the ground chicken into golf ball–sized balls.
  5. Heat oil in the skillet on the grill, then lightly brown half of the meatballs on both sides. Transfer browned meatballs to a deep cast iron skillet or Dutch oven. Repeat with remaining meatballs. Pour the sauce over the browned meatballs, stir to coat, then cook for 18 to 20 minutes.
  6. Meanwhile, in a small bowl, combine remaining scallion, cilantro, chopped peanuts, and lime juice.
  7. Remove the skillet meatballs from the grill, stir in half of the peanut mixture, then serve warm with remaining peanut mixture on the side.

Special Tools

  • Cast Iron Skillet
  • Food Processor
  • Large Bowl
  • Large Skillet
  • Small Bowl
  • Whisk


Rather than buying ground chicken from the supermarket, make your own. Just cube up your preferred cut of chicken before grinding it up.

Diet Info

  • Low Carb