Pork Meatball Skewers Recipe

Prepare aromatics

Finely mince the shallot and garlic. Thinly slice the green onions and finely chop the cilantro. Set aside separate portions for the meatball mixture and some minced shallot to add to the sauce.

Combine meatball mixture

In a large bowl, add the ground pork, minced shallot (from the meatball portion), minced garlic (from the meatball portion), chopped cilantro, sliced green onions, bread crumbs, beaten egg, fish sauce, light soy sauce, sugar, and white pepper. Mix gently but thoroughly with your hands or a spatula until the ingredients are evenly distributed and the mixture is slightly tacky. Do not overmix to avoid a dense texture.

Portion and shape

Wet your hands with a little water to prevent sticking. Portion the mixture into 1.25–1.5 tablespoon-sized balls (about 0.6–0.75 oz each) to make roughly 20–24 meatballs from 1 lb of pork. Roll each portion into a smooth ball. If using wooden skewers, thread 3–4 meatballs per skewer (leave a little space between balls so heat circulates); for metal skewers you can thread similarly.

Chill (optional)

For firmer meatballs that hold on skewers, place assembled skewers on a tray, cover, and chill in the refrigerator 20–30 minutes. This step helps them firm up and reduces falling apart on the grill.

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high (about 375–425°F / 190–220°C). If using a charcoal grill, wait until coals are covered with ash for steady heat. Lightly oil the grill grates or brush the meatball skewers with vegetable oil.

Grill the skewers

Place the meatball skewers on the preheated grill. Cook for about 10–12 minutes total, turning every 2–3 minutes so all sides brown evenly. Brush lightly with oil or a thin glaze if desired during cooking to encourage browning. Grill until the internal temperature of the meatballs reaches 160°F (71°C) and they are nicely browned and slightly charred in spots.

Rest

Remove skewers from the grill and let rest 3–5 minutes to allow juices to redistribute before serving.

Make tamarind base

In a small bowl, dissolve the tamarind concentrate or paste into 1/2 cup hot water, stirring until smooth. If using a block of tamarind, soak and strain to get about 1/2 cup tamarind liquid.

Combine and sweeten

Transfer the tamarind liquid to a small saucepan over low heat. Add the palm sugar (or brown sugar) and stir until fully dissolved. Simmer gently for 1–2 minutes to blend flavors.

Season

Remove from heat and stir in the fish sauce and light soy sauce. Taste and adjust: add more sugar for sweetness, more fish sauce for saltiness, or a splash of water to thin if too thick. The balanced flavor should be tangy, sweet, and savory.

Aromatics & spice

Add the finely minced shallot, minced garlic, and chopped chili to the cooled or warm sauce. Stir to combine. Let sit 5–10 minutes so aromatics soften and flavors meld. If you prefer a smoother sauce, briefly pulse in a small blender and then return to the pan to warm gently.

Finish and garnish

If using, stir in crushed roasted peanuts for texture and garnish with chopped cilantro or mint. Serve the sauce warm or at room temperature alongside the skewers.

Arrange grilled pork meatball skewers on a platter with cucumber slices and lime wedges. Serve the tamarind dipping sauce in a small bowl alongside. Squeeze lime over meatballs before eating if desired. Offer extra chopped peanuts and cilantro for guests to add to the sauce.