Luk Chin, or Thai pork meatballs, are one of the most popular street food snacks in Thailand. These delicious, versatile meatballs are perfect on their own, dipped in a spicy-sweet tamarind sauce, or served in classic Thai dishes like boat noodles or soups.
Use your Luk Chin in Thai boat noodles soup, Jok, Khao Tom-Thai rice soup, Wonton soup, and glass noodle soup-Gaeng Jeud Woonsen. For the perfect pairing, dip your Luk Chin with Thai spicy sweet tamarind sauce, Thai sweet chili spicy sauce, or even Pad Thai sauce.
Jump to:
- Growing Up Eating Luk Chin in Thailand
- What Are Luk Chin
- Why You’ll Love These Thai Meatballs
- Ingredients for Thai Pork Meatballs
- How to Make Thai Pork Meatballs
- Tips for Perfect Thai Pork Meatballs
- Variations & Substitutes
- Storing Thai Pork Meatballs
- Other Recipes from Simply Suwanee
- Frequently Asked Questions
- Thai Pork Meatballs (Luk Chin)
- More Thai Appetizers
Growing Up Eating Luk Chin in Thailand
Growing up in Thailand, Luk Chin vendors were a highlight of my school lunches. Whether grilled, deep-fried, or boiled, they’re a staple at festivals, religious events, and street markets. Now, I’m sharing my authentic Thai pork meatball recipe so you can enjoy these flavorful bites at home!
No Thai festival or gathering is complete without a vendor grilling or deep-frying these meatballs on sticks. Once cooked, they’re dunked in sticky, spicy-sweet tamarind sauce and packed with cabbage, Thai chilies, and ginger. Messy, sticky, and absolutely delicious—it’s Thai street food at its best!
The other day, I shared my popular Thai boat noodles soup recipe using store-bought Luk Chin from the Asian markets. They are pricey, so I’m sharing my easy homemade version. You can boil, deep-fry, grill, or air-fry them and use any ground meat: pork, beef, fish, shrimp, or tofu. Perfect for soups, snacks, or on their own!
What Are Luk Chin
Thai pork meatballs (Luk Chin) are tender, bouncy meatballs made from ground pork (or other meats) blended with seasonings like garlic, seasoning sauce, and white pepper, then shaped and cooked. They're found everywhere in Thailand and Popular across Southeast Asia. They’re often served on skewers or in Thai pork meatball soups. These meatballs are a favorite among kids and adults alike and are a must-try for any Thai food lover!
Why You’ll Love These Thai Meatballs
- Perfect as snacks—kids and adults love them!
- Great for charcuterie boards, game days, or parties.
- A fantastic starter for Thai meals.
- Delicious in soups like boat noodles, Jok, and wonton soup.
- Use them in lettuce wraps, like my Nam Sod recipe!
Ingredients for Thai Pork Meatballs
This recipe makes enough to freeze extra batches for later. Feel free to halve it for smaller quantities.
- Ground pork: The base of the meatballs. Pork is the best choice for juicy, flavorful meatballs, but you can substitute ground beef, chicken, or turkey.
- Tapioca flour: A must for achieving the springy texture of authentic Luk Chin Thai meatballs. Read more about Thai pantry essentials here.
- Baking powder: Adds lightness to the meatballs.
- Oyster sauce: Adds depth and umami. Read more about Thai sauces here.
- Golden Mountain seasoning sauce: Boosts flavor; substitute with soy sauce if needed. Use Maggi seasoning as a substitute.
- Garlic: Essential for Thai meatballs’ aromatic flavor.
- Ground white pepper: Provides mild heat and Thai authenticity.
- Salt: Kosher or Himalayan salt works best.
- Sugar: Balances the savory flavors.
How to Make Thai Pork Meatballs
1. Make the Seasoning Paste: Pound the garlic and white pepper together until smooth. This paste adds an authentic flavor to your Thai pork meatballs.
2. Mix the Meatball Ingredients: 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. Cook the Meatballs: You can boil, deep-fry, grill, or air-fry your meatballs. I'm using two methods here: boiling and deep-frying.
- Boiling: Bring a pot of water to a boil. Carefully add the meatballs to the hot water and let them cook until they float to the top. Remove with a wire mesh skimmer and place on a paper towel-lined plate.
- Deep-frying: Heat oil in a skillet over medium-high heat. Add the meatballs and fry for 2-3 minutes or longer for larger balls. Remove and drain on a paper towel-lined plate.
Done! Serve your Luk Chin with your favorite dipping sauce, or use them in soups, curries, or as a fun, bouncy snack! To make them more fun and festive, put them on skewers—the fried and grilled ones!
Tips for Perfect Thai Pork Meatballs
- If you're tired of rolling the pork into meatballs, use some to make wontons! Add a small amount of chopped green onions and thin soy sauce, and make wontons or dumplings with them.
- If you are not using a food processor, whisk the meat mixture until it has a fine but bouncy, chewy texture.
- Wet your hands with water to prevent the mixture from sticking while rolling the balls.
Variations & Substitutes
- Swap pork for beef, chicken, or tofu for different flavors.
- Add chopped green onion and cilantro for more herbaceous flavors.
Storing Thai Pork Meatballs
- Store cooked meatballs in an airtight container in the refrigerator for up to 2 days.
- Freeze uncooked meatballs for up to 3 months. Thaw to room temperature before cooking.
Other Recipes from Simply Suwanee
- Authentic Thai Boat Noodles Soup
- Gaeng Hung Lay Curry
- Nam Sod Lettuce Wraps
- Nam Prik Pla
- Thai pickled garlic
- Thai spicy sriracha sauce
Frequently Asked Questions
Adding tapioca flour, corn starch, or breadcrumbs helps bind the mixture.
No, pork meatballs should be fully cooked to an internal temperature of 165°F.
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Thai Pork Meatballs (Luk Chin)
- Total Time: 40 minutes
- Yield: 24 meatballs 1x
- Diet: Low Lactose
Description
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!
Ingredients
- 2 pounds ground pork, substitute ground beef, chicken, or turkey.
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- 2 tablespoons oyster sauce
- 2 tablespoons Golden Mountain seasoning sauce
- 2 tablespoons minced garlic
- ½ teaspoon ground white pepper
- 2 teaspoons salt
- 1 ½ tablespoons sugar
Instructions
- Make the Seasoning Paste: Pound the garlic and white pepper together until smooth. This paste adds an authentic flavor to your Thai pork meatballs.
- Mix the Meatball Ingredients: 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).
-
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.
- Cook the Meatballs: You can boil, deep-fry, grill, or air-fry your meatballs. I'm using two methods here- boiling and deep fry.
Boiling: Bring a pot of water to a boil. Carefully add the meatballs to the hot water and let them cook until they float to the top. Remove with a wire mesh skimmer and place on a paper towel-lined plate.
Deep-frying: Heat oil in a skillet over medium-high heat. Add the meatballs and fry for 2-3 minutes or longer for larger balls. Remove and drain on a paper towel-lined plate.
Done! Serve your Luk Chin with your favorite dipping sauce, or use them in soups, curries, or as a fun, bouncy snack! Put them on skewers- the fried and grilled ones, to make them more fun and festive.
Notes
- If you're tired of rolling the pork into meatballs use some to make wontons! Add a small amount of chop green onions and thin soy sauce and make wontons or dumplings with them.
- If not using a food processor, whisk the meat mixture until you get a fine but bouncy chewy-like texture.
- Wet your hands with water to prevent the mixture from sticking while rolling the balls.
- If you don't want
Use a large skillet or large pot to cook evenly.
- Prep Time: 30
- Cook Time: 10
- Category: Appetizers
- Method: Deep frying, boiling
- Cuisine: Thai
More Thai Appetizers
Looking for more recipes like this? Check out these delicious Thai appetizers that pair perfectly or offer similar flavors:
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