Laab Meatballs
Laab meatballs are a fusion of traditional Lao laab and classic meatballs, combining ground meat (usually pork, chicken, or beef) with fresh herbs, lime juice, fish sauce, and roasted rice powder. These meatballs are packed with the bold, zesty flavors of laab, including cilantro, mint, and chili, offering a bite-sized, savory dish with a slight crunch from the rice powder. Perfect as an appetizer or served with sticky rice, laab meatballs bring the vibrant essence of Lao cuisine to a convenient, handheld form.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken breast
- 2 tbsp tapioca starch
- 1 tbsp Oyster sauce
- 1 dash fish sauce
- 1 tsp Lao Spices laab seasoning
- 1 Makrut lime leaf, minced
- 1 Green onions, minced
- 1 Cilantro, minced
- 1 tbsp Ginger
- 2 Garlic cloves, minced
- 3/4 cup panko bread crumbs
- 1 tablespoon laab seasoning
- pinch of sea salt & pepper
- Lettuce
- Bird eye chili peppers
- Cucumber
- Green onion
Instructions
- 1
In a large bowl, combine the ground chicken breast with tapioca starch, oyster sauce, fish sauce, and laab seasoning. Mix thoroughly. Add the minced lime leaf, green onions, cilantro, ginger, and garlic, then mix again until fully combined.
- 2
With lightly wet hands, take a tablespoon of the meat mixture and roll it into a ball. Repeat until all the meat is used up.
- 3
For the coating, mix the breadcrumbs, laab seasoning, salt, and pepper in a separate large bowl. Roll each meatball in the coating until evenly covered.
- 4
Air fry the meatballs at 400°F for 10 minutes, flipping them halfway through.
- 5
Serve with lettuce wraps or sticky rice for a complete meal.