A common street food found all over Thailand. Asian style meatballs or “look chin” are commonly added to noodle soups, or simply skewered, grilled and served with a spicy, sweet dipping sauce. They’re not something most people make at home in Thailand, but for those who are keen on DIY food projects, it’s actually quite easy to make.
Bonus Video: Once you’re ready to make them, I have a bonus video where you can see the meatball squeezing technique over and over again until you get the hang of it. Watch it here:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Fat is flavour and should not effect your meat balls. You defenitly do not want to leave out the fat. Also about 15% water but you will need a binder. You can use skim milk powder, or some sort of phosphate (I know you said you don't want chemicals). Make sure you keep everything super cold at all time. the meat should be near or below freezing. also add your water in the form of ice. mix until very sticky (Protien extraction). this should give you a nicely bouncy meat ball.
Made these last night with half pork and half shrimp. Yummy! Have to work on the shaping. Mahalo!
9:26 😏
Me squeezing the balls 😂
too much blablabla,boring.
That is a very bad blender throw it in the bin 🙂
For luk chin pla, can I just substitute the pork for fish?
Man, I feel like I need to work in a restaurant to have enough time to master this dish.
Thank you so much! It's a wonderful recipe, I just tried today. :)))
Recently visited Thailand. Fell in love with the pork ball on wooden skewers and off course the pork noodle soup. Will definitely try your recipe
can I use baking Soda?Please Answer my Question .Thanks
4 years later I’m here trying to diy this meatball because inflation’s got them selling for $8 / pack
Thank you so much, it work turn out so perfect ❤❤❤
Do you know tow to make Thai hot dog it so delicious if you can you upload please
Can u make luncheon meat
Thanks so much. This is so easy to copy. I hated how expensive in the store.
I like how you mentioned that the meat gets in and under the blade when blending. I've previously made Vietnamese ham (Cha) using a KitchenAid food processor and was unable to clean the meat that had traveled up the inside of the blade and also outside all over the base similar to your machine. I now have a Ninja food processor and the designs of the bowl and blade prevent that from happening. I can make 'pork soft serve' now. I just tried your recipe (with a small addition of liquid Knorr concentrated chicken bouillon to up the flavour) and it's quite tasty. Thanks for the dinner idea.
4:41 wow, so pro
Happy about this recipe …trying to avoid industrial manufactured meatballs… everything during the process as you explained it.. Magimix should sponsor you with a food processor 😊
I love watching her videos everyday
The chemical that pailin talks are something called Blend Phosphat (mix of sodium tripolyphosphate, tetrasodium pyrophosphate, and trisodium phosphate) and another Ingredients called carrageenan powder (made from red seewed), sometime they also put protein isolated
If you can't buy those ingredients you can also buy one item known as meatball premix flour that already contain all of those chemicals, my mom made our own meatballs twice a year and she always using premix flour.
Do not worry guys, those chemicals are food grade and safe to consume with the reasonable limits. The status are the same like sodium bicarbonate or baking soda
Similar for fish balls, shrimp balls?
I really miss Thailand and the food. So this expands my life being in the USA
hi Pai, are the proportions the same if we use another meat? Like fish or shrimp
My meatballs looked pretty when being formed, but once they were sent to the broth they turned into coronavirus-like thorned shapeless forms! 😂What have i done wrong? I followed the recipe by 100%.
What food processor do you used?
7:12 "Mmm, it's like pork soft serve ice cream" Omg, I'm glad I'm not easily grossed out. I want to make this dish, but I don't know if I want to be thinking about pork soft serve ice cream! 🙂
Where is the written recipe. I would like to try this
The secret for soft and bouncy texture meatballs without any chemical is to soak a slice/few slices of bread in milk then remove the excess of milk by pressing them and incorporate this to your farce . Result is really good , Moroccan keftas (meatballs) for example are made like that and the texture is soft and more importantly is it not dry at all as in a lot of recipes for meatballs people put an egg which is a big mistake because the white of the egg makes them dry only the yolk should be used as a liant .
She’s the best!!!🎉🎉🎉
I have black pepper.. You looking good today 🌟🌟🌟🌟🌟✓
Hi! Your meatballs look great! Do you know about how long it takes to get to the right consistency? I think I under processed it and also made it with too much fat as it isn’t springy and is mushy. Thank you!
Is there a beef meatball recipe? I tried looking at your website and searched but couldn't find.
Thank you for showing us how to make look chin! They taste so good but the ones in the market have so many ingredients!
Hello Pailin, thank you for sharing your delicious recipes. May I ask what kind/brand of food processor you would recommend? the one I have just doesn't grind the meat finely at all and gets stuck if I add other ingredients. Thank you.
Hi – I have a question. I used chicken breast and it was not as firm as I would like. How do I get it to come out firmer?
Thank you for this video..! Now I know how to make meatball . Next time share how to make Thai hotdog 🌭
Instead of a food processor, I used the dough hook in a mixer (it s like blending a bread dough) which gave the same result.
Thank you for sharing 👍💗
Bouncy meat balls, looking at my doggy he give me a look don't even think about cutting em off mate. If anyone search for asian food you get Chinese, Tai. Korean etc food. What happened to Indian food🤔, my bad India moved closer to Canada.
They look delicious but your poor husband and his squeezed and squeezed meatballs. And then to top it all off you have Adam squeezing his own balls LOL classic. So cute.
I love your videos. 👍👍👍🙏🙏
Hi Pailin, can u do the HK beef/fish ball curry street specialty 🙂 Thanks 😊
ขอบคุณครับ
i love every recipes you showed us but how come your english so good miss?
no offense but i am an asian and i suck at english especially speaking
and i wish i could speak like you do.😍
Can you please show chicken meat ball receipe
ลูกชิ้นหมู 🙏🏽
Thank you!
Beef and Pork mixed! Turkey thigh and pork is good, too. (Just cube up raw turkey and put it in the food processor semi-frozen)