Thai Pork Meatballs (Luk Chin)
Luk Chin, or Thai pork meatballs, are a popular street food snack in Thailand, enjoyed on their own, dipped in spicy-sweet dipping sauce, or added to soups, curries, or as a fun bouncy treat!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb ground pork, substitute ground beef, chicken, or turkey.
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 2 tbsp oyster sauce
- 2 tbsp Golden Mountain seasoning sauce
- 2 tbsp minced garlic
- 1/2 tsp ground white pepper
- 2 tsp salt
- 1+1/2 tbsp sugar
Instructions
- 1
Pound the garlic and white pepper together until smooth. This paste adds an authentic flavor to your Thai pork meatballs.
- 2
In a large bowl or food processor, combine the ground pork, tapioca flour, baking powder, seasoning paste, sugar, and Golden Mountain seasoning sauce. Mix until smooth. For a quick taste test, microwave 1 teaspoon of the pork mixture for 20 seconds, let it cool and adjust the seasoning as needed (add more salt, white pepper, or Golden Mountain sauce).
- 3
Shape the Meatballs: Wet your palms to keep the mixture from sticking, and roll the pork mixture into small balls. Larger balls are quicker to shape but take longer to cook.
- 4
You can boil, deep-fry, grill, or air-fry your meatballs. I'm using two methods here- boiling and deep fry.