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Laab tod sm

Crispy Laab Meatballs ลาบทอด (Laab Tod)

  • Author: Pailin Chongchitnant
  • Yield: Makes about 20 meatballs


  • 3 Tbsp Thai sticky rice or jasmine rice, uncooked
  • 2 kaffir lime leaves, torn into chunks, stem removed
  • 1 lb ground pork (preferably not lean)
  • 1 Tbsp minced galangal
  • 3 Tbsp minced lemongrass
  • ¼ cup chopped cilantro (with stems)
  • ¼ cup chopped sawtooth coriander (or use more cilantro)
  • ¼ cup small diced shallots
  • ½ tsp Chili flakes, to taste
  • 2 Tbsp fish sauce
  • 3 Tbsp lime juice
  • Canola oil for frying
  • Mint and butter lettuce for serving

Ingredients and Kitchen Tools I Use


In a dry pan, toast sticky rice and kaffir lime leaves over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp. Let cool slightly and grind both the rice and the lime leaves in a mortar and pestle until fine.

Combine pork, toasted rice powder, shallots, lemongrass, galangal, cilantro, sawtooth coriander, lime juice, fish sauce and chili flakes; mix well. If you want to taste the mix for seasoning, you can cook up a small amount in the microwave or on a frying pan.

Form loosely into 1.5-inch balls and fry in 350°F oil until browned.

Serve on its own or make a wrap with a piece of lettuce and mint. Enjoy!

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