To make these gluten free Spicy Thai Meatballs you need to know a few things about Asian pantry ingredients and solutions for gluten free breadcrumbs. Then make this healthy, gorgeous looking platter of meatballs to your next potluck. The Ponzu Sauce adds a citrusy burst of flavour in every bite. Guaranteed no one will care that they're gluten free.
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Ingredients
In this recipe breadcrumbs soak up the juices from the meat and contribute to the overall flavour. Don't skip them.
- ground pork
- green onions
- gluten free soy sauce
- lime juice
- orange juice - I keep frozen orange juice concentrate in the freezer so I can make orange juice for any recipe, anytime.
- orange zest - I try and zest all my oranges year round and keep it in my freezer too!
- cooking oil
- brown sugar
- Asian chile sauce - I use sambal oelek
- ginger
- garlic
- cilantro
- gluten free breadcrumbs - Store bought can be disappointing. See tips and substitutions here, Gluten Free Breading Help.
- living lettuce
- fresh mint and/or Thai basil
See recipe card for exact amounts.
Serving Instructions
For six or less people I make up individual plates with two meatballs on some of the lettuce leaves for the big eaters. Everyone gets their own small dish of sauce because for me, it's always about the sauce!
For a crowd I line the entire platter with living lettuce and lots of fresh herbs. I take the meatballs in a separate dish to reheat in the microwave before the final assembly.
Just before serving I scatter warm meatballs on the platter and sprinkle a little ponzu dipping sauce over the whole tray, with the remaining sauce on the side. Stick toothpicks in some of the meatballs for a party look. Serve and let people figure it out.
Substitutions
Ground pork - Pork is the juiciest but beef, lamb or bison work well.
Ponzu Sauce - If you don't have time to make the ponzu serve meatballs with store bought Sweet Thai Chili Sauce.
Gluten free breadcrumbs - Gluten free cooks have lots of options for breading. Substitute cornmeal or my cornflake breading for the crumbs. Alternately, add rolled oats right in the meatball mixture to absorb those juices. For more ideas checkout this post, Gluten Free Breading Help.
Equipment
Using portion scoops make the process easier and efficient. Plus the meatballs are all the same size for even cooking. Buy a set of three, you'll never regret it!
Storage
Smart cooks love the cook once, eat twice strategy. By planning ahead you can get two or three meals from your effort making a lot of meatballs at one time.
Freeze these meatballs, with or without the breadcrumb step, in the portion size you'll want to eat them the second time around. For maximum juiciness freeze raw meatballs, cook and serve. For maximum convenience, cook them first.
Top Tip
My top tip for food that goes in the freezer is add all the info you need to the label. Use your abbreviations since you're the only one that needs to know what it means. Here are three examples.
- Meatballs / ponzu - For an everyday dinner with a reminder to use the ponzu sauce. It's in the back of the fridge and hopefully it too has label.
- 12 meatballs for appetizer - I can serve these for an unplanned get together with a few friends.
- 36 Thai meatballs for company - These meatballs are going to a party!
Spicy Thai Meatballs in Lettuce Cups
Ingredients
CILANTRO PONZU SAUCE
- 2 tablespoon gluten free soy sauce
- 2 tablespoon lime juice
- 2 tablespoon orange juice
- 2 tablespoon cooking oil
- 2 tablespoon brown sugar
- ½ teaspoon Asian chile sauce (I use sambal oelek)
- 1 tablespoon ginger root, finely minced
- 1 garlic clove, minced
- ¼ cup chopped fresh cilantro
SPICY THAI MEATBALLS
- 1½ lb ground pork (680 g)
- 2 green onions, finely minced
- ¼ cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon finely minced orange zest
- ¼ cup gluten free soy sauce
- 1 tablespoon Asian chile sauce (I use sambal oelek)
FINISHING
- ¾ cup gluten free breadcrumbs
- 1-2 heads living lettuce, separated into cups
- fresh mint, Thai basil and/or cilantro (use all 3 if you can)
Instructions
CILANTRO PONZU SAUCE
- In a glass measuring cup or jar combine all the sauce ingredients and mix well. Refrigerate until ready to use. Can be prepared a day in advance.
MEATBALLS
- Line a baking sheet with foil and place a baking rack on top. Set aside.
- In a large bowl combine pork, onion, garlic, orange zest, soy sauce and chile sauce. Mix thoroughly.
- Use a ½ inch metal portion scoop to shape meatballs.
- Roll each meatball in gluten free breadcrumbs. Place on prepared baking sheet. Can be done several hours in advance and refrigerated.
- Preheat oven to 400°F. When ready turn the setting to broil.
- Place the baking sheet of meatballs on the second rack under the broiler. Cook for 6-8 minutes without turning. If they brown too quickly place them on a lower rack until cooked through.
FINISHING
- Line a platter with lettuce leaves breaking large leaves into two.
- Skewer 1 or 2 meatballs (on a short skewer if desired) and place in a lettuce cup along with some cilantro, Thai basil and mint. Put extra meatballs around the platter until you have a look you like.
- Serve with Cilantro Ponzu Sauce.
Notes
For a fun read about my trip to Thailand, checkout this post I wrote for my friend Sue over at Travel Tales of Life. She titled it Thai Red Shrimp Curry.
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