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Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

A comforting and exciting dish featuring crispy meatballs paired with delicate glass noodles and flavorful sweet chili sauce, evoking cherished memories of family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground pork Choose higher fat content for juiciness—80/20 is ideal.
  • 5 cloves garlic Fresh garlic provides the best flavor; avoid pre-minced.
  • 1 teaspoon white peppercorns Freshly cracked will enhance the flavor.
  • 6-8 stems cilantro Chopped; roots can be used for stronger flavor.
  • 1 large egg Use room temperature eggs for better mixing.
  • 2 tablespoons soy sauce Use low-sodium for better salt control.
  • 1 tablespoon oyster sauce Look for a good-quality brand for umami flavor.
  • 1 tablespoon sugar Regular granulated sugar or brown sugar for a caramel hint.
  • 3 tablespoons cornstarch Essential for achieving a crispy texture; no substitutes.
  • 1-2 green onions, chopped Adds extra flavor and color.
  • 1.4 oz dry glass noodles Look for high-quality noodles for a delicate texture.
For Frying & Serving
  • frying oil, as needed Peanut or vegetable oil recommended.
  • Thai sweet chili sauce, for serving A flavorful dipping sauce.
  • cucumber slices, for serving (optional) Fresh cucumbers contrast beautifully with the heat of the sauce.

Method
 

Preparation
  1. Soak the dry glass noodles in room temperature water for about 7-10 minutes, or until pliable. Set aside.
  2. In a mortar and pestle, pound garlic, white peppercorns, and cilantro stems into a fine paste.
  3. In a large mixing bowl, combine ground pork and the herb paste. Stir in soy sauce, oyster sauce, sugar, egg, and cornstarch until well combined.
  4. Drain the soaked glass noodles and cut them into 2-inch pieces. Add to the meat mixture along with the chopped green onions.
  5. With wet hands, form the mixture into 1.5-inch meatballs, ensuring no long noodle pieces stick out.
Cooking
  1. Heat frying oil in a deep skillet or wok to 325°F (160°C).
  2. Fry the meatballs in batches for about 5-6 minutes, or until they are golden brown and fully cooked through.
  3. Drain fried meatballs on a paper towel-lined plate and let cool for about 5 minutes.
  4. Serve with Thai sweet chili sauce and optional cucumber slices.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy exterior.