Crispy Thai Pork Meatballs (Yam Moo Yor)
Juicy pan-fried pork meatballs tossed in a tangy, spicy lime-chili dressing. Ready in 15 minutes—no oven required, just a hot skillet and bold Thai flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- 1 lb ground pork
- 2 tbsp fresh lime (juiced)
- 2 tbsp fish sauce
- 1 tbsp Thai chili paste (or sriracha)
- ¼ cup fresh cilantro, chopped
- 2 tbsp green onion, sliced
Instructions
- 1
Shape ground pork into 12 golf-ball-sized meatballs using your hands. Work quickly; don't overpack.
- 2
Heat oil in a skillet over medium-high. When it shimmers, add meatballs and don't stir for 2 minutes.
- 3
Roll meatballs around until all sides are golden and cooked through, another 4–5 minutes. Remove to a plate.
- 4
In the same skillet, whisk lime juice, fish sauce, and chili paste. Stir 30 seconds until fragrant.
- 5
Return meatballs to the pan. Toss gently to coat in the dressing for 1 minute. Remove from heat.
- 6
Scatter cilantro and green onion on top. Serve hot with jasmine rice or as a starter with cucumber slices.
Tools you’ll need
- 12-inch nonstick skillet or wok
- small bowl for mixing sauce
- whisk or spoon
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