Pretty Thai® Tailgating Meatballs
Pretty Thai® Tailgating Meatballs, a Ground Beef beef recipe, ready in 40 minutes, serves 8.
Recipe Courtesy Of:
Cook Time: 40 Minutes
Servings: 8
Ingredients: 15
Ingredients
Optional Dipping Sauces (Serve on the Side):
Preparation
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Step 1
Preheat oven or grill to 400°F. In a large mixing bowl, add ground beef, dry seasoning, eggs, garlic, breadcrumbs, and chopped cilantro. Mix gently until just combined. Do not overmix.
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Step 2
Using clean hands or a small scoop, portion and roll meatballs into 1 ½-inch balls (yields approximately 24–30 meatballs depending on size).
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Step 3
Mix Thai basil and green onion and reserve some for garnish.
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Step 4
Option A – Oven Method (Recommended for Batch Cooking): Place meatballs on a parchment-lined or lightly greased baking sheet. Bake for 15–20 minutes, or until internal temp reaches 160°F and the exterior is golden brown.
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Step 5
Option B – Grilled: Add olive oil to a hot skillet. Sear meatballs in batches, turning to brown all sides (about 5–6 minutes total). Transfer meatballs to a baking sheet and finish cooking in the oven for 5–10 minutes, or until they reach 160°F internally.
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Step 6
Serve warm on a platter with toothpicks and bowls of Pretty Thai® sauces for dipping. Garnish with the Thai basil green onion mixture. Choose from the following dipping sauces: Sweet Chili for a sweet & tangy glaze, Thai Chili Sriracha for those who like it hot (or try mixing the Sriracha with honey for a heavenly dipping experience), or Thai Peanut for creamy, savory goodness.
Cooking Tip: Perfect for tailgates, parties, or game-day snacking—these meatballs are flavorful on their own and even better with Pretty Thai® dipping sauces.
Nutrition Information
Nutrition information per serving: 276 Calories; 134 Calories from fat; 14.9 g Total Fat (5.4 g Saturated Fat; 5.9 g Monounsaturated Fat); 113.9 mg Cholesterol; 971 mg Sodium; 9.8 g Total Carbohydrate; 1.5 g Dietary Fiber; 24.2 g Protein; 3.2 mg Iron; 360.6 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 6.4 mg Niacin (NE); 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5 mg Zinc; 17.1 mcg Selenium; 66.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Riboflavin, and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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