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Thai Beef Meatballs

Tickle your taste buds with this Thai-inspired flavour combo.
Servings 4
Total Time 35 mins



  • 300 g jasmine rice
  • cups boiling water
  • 2 baby bok choy thinly sliced

Meatballs & Sauce

  • 600 g beef mince
  • Thai spices (1 tsp onion powder, 1 tsp ground ginger, ½tsp garlic powder, ½ tsp lemon pepper, ½ tsp ground coriander, ¼ tsp parsley, ¼ tsp mint)
  • 2 Tbsp plain flour
  • 1 Tbsp fish sauce
  • 1 Tbsp sweet chilli sauce
  • 1 drizzle oil
  • 200 g Culley's panang yellow curry sauce


  • 200 g roasted capsicum diced
  • 1 Lebanese cucumber diced
  • 1 bunch mint roughly chopped
  • 2 tsp olive oil
  • 2 tsp white wine vinegar


  • Before you start, bring a full kettle to the boil.
  • Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Prep bok choy and fold through cooked rice.
  • In a large bowl, combine meatball ingredients (except oil and panang sauce). Use a tablespoon measure to roll mixture into balls.
  • Prep roasted capsicum, cucumber and mint. Combine all in a bowl with olive oil and vinegar. Season to taste with salt and pepper.
  • Heat oil in a large fry-pan on medium-high heat. Cook meatballs, turning, for about 10 minutes, or until just cooked through. Remove meatballs from pan and set aside to rest. Reserve pan.
  • Wipe pan clean and return to a medium heat. Add panang sauce and a splash of water and cook for about 2 minutes, until heated through. Season to taste with salt and pepper.
  • Serve rice and meatballs topped with sauce and salad.