Spicy Thai Meatballs with Apricot Dipping Sauce: the perfect appetizer with an Asian twist and a sweet-tart sauce for dipping!

Thai Meatballs

*Makes 25-30 meatballs



  • 1 lb. ground lamb or pork
  • 1 bunch green onions
  • 3 Tbsp. fresh cilantro
  • 1 Tbsp. fresh mint
  • 3 cloves garlic
  • Zest of one orange
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Asian chili sauce (Use more or less to desired level of heat)
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp. coconut oil

Dipping Sauce

  • 1 13-oz. jar apricot preserves
  • 1/4 cup apple cider vinegar
  • 1 tsp. Asian chili sauce
  • 1 tsp. freshly grated ginger



  1. Place ground lamb or pork in mixing bowl.
  2. Finely chop green onions, cilantro and mint. Mince garlic and grate orange zest.
  3. Add all ingredients together in bowl and mix well with hands.
  4. Form into 1 1/2 – 2″ balls.
  5. Heat coconut oil in large frying pan. Add meatballs and cook five minutes on medium-low. Turn over and cook another five minutes, until fully cooked. Serve hot with dipping sauce.

Dipping Sauce

  1. Add all ingredients together in small saucepan.
  2. Heat over medium until simmering. Cook another five minutes on low.


  • Dipping sauce keeps for months in the fridge. Serve with eggs, poultry or fish, or use to flavor stir fry or other Asian-inspired dishes.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.