Fish Sauce Meatballs

By Whisper of Yum
  • Total Time:
    1 hour 5 minutes
  • Servings:
    10-14 meatballs


  • 1lb ground chicken thigh*
  • ¼ cup cilantro stems, finely chopped
  • ¼ cup green onion, white and green parts, finely chopped
  • 2 tablespoon ginger, finely chopped
  • 1 tablespoon fish sauce
  • 1½ tablespoon garlic, minced
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper (add more if you like it spicy)
  • dash of kosher salt


  • lime for squeezing
  • cilantro, chopped


  1. Add ingredients to a bowl and mix well. If you have time to marinate the mixture for 1 hour in the refrigerator–great! If not, proceed to the next step.
  2. Preheat oven to 400°F. Shape into golf-sized balls and space out on a baking sheet.
  3. Bake for 25 minutes, flipping the meatballs at the halfway mark. If you have a cooking thermometer, check the thickest part and aim for a temperature reading of 165°F–the meatballs will be done at that point.
  4. If you want to add a bit of color to the meatballs, turn the heat up to broil and broil for 1 minute.
  5. Remove from oven and enjoy with steamed rice, and a squeeze of lime

*Note: For juicy, tender meatballs use chicken thigh as ground chicken breast may yield dry meatballs