Luk Chin Recipe

This recipe is an absolute go-to because it combines the savory depth of fish, soy, and oyster sauces with the comforting, juicy tenderness of homemade meatballs, making every bite irresistibly flavorful. Plus, there’s something incredibly satisfying about rolling up your sleeves and shaping meatballs by hand, knowing they’ll perfectly soak up all those rich, aromatic ingredients.

My traditional interpretation of Thai meatballs has morphed into my version, which I call Luk Chin. I make my Luk Chin with 500g of ground pork, but you could use ground chicken, turkey, or beef instead.

To make the meatballs, I combine the ground meat with fish sauce, soy sauce, and sugar to achieve the deep savory flavor and aroma I love.

Ingredients

• Ground pork: Rich in protein, essential for muscle repair and growth.
• Fish sauce: Adds umami depth, enhancing savory flavors.
• Soy sauce: Provides a salty taste balanced with slight sweetness.
• Oyster sauce: Contributes sweetness and rich, earthy flavors.
• Sugar: Balances salty and umami with a touch of sweetness.
• White pepper: Offers gentle heat and a peppery zest.
• Garlic: Infuses aromatic depth, beneficial for heart health.
• Cornstarch: A thickening agent for texture enhancement.
• Egg: Binds ingredients and provides additional protein.

Ingredient Quantities

• 500g ground pork (or a mix of pork and beef)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon white pepper
• 3 cloves garlic, minced
• 2 tablespoons cornstarch or tapioca starch
• 1 teaspoon baking soda (optional for a bouncier texture)
• 1 egg

Instructions

1. In a vast mixing basin, mix the ground pork with the fish sauce, soy sauce, oyster sauce, sugar, white pepper, minced garlic, cornstarch, and egg. If using, add the baking soda.

2. Blend the components thoroughly until they are combined to a single state. It is best to use the hands when mixing, not only to ensure an even distribution of seasoning but also to facilitate a smooth and cohesive final product.

3. Enclose the bowl in plastic wrap and chill the blend for a minimum of 30 minutes in the refrigerator. This allows for the melding of flavors and, more importantly, gives the mixture a chance to firm up somewhat. After 30 minutes, it’s still pretty soft, but not so soft that it can’t be shaped. Using it when it’s not fully firm gives you a better chance of getting a nice, round shape because it will kind of stick to itself.

4. Place a big pot filled with water over medium heat and bring to a gentle simmer. Ensure no vigorous bubbles form so the texture of the meatballs isn’t compromised.

5. Wet your hands with a bit of water, then take small amounts of the meat mixture and shape them into balls about 1 inch in diameter.

6. When the pot’s water is at a steady simmer, carefully add the meatballs to the pot. They’re not crowding the pot; they inched the simmering space of the pot to allow the meatballs to cook.

7. Let the meatballs cook for approximately 6-8 minutes, or until they start to float to the top and are cooked through. You can cut one open (as in the picture) to check that it’s no longer pink inside.

8. A slotted spoon is handy for removing cooked meatballs from the pot and transferring them to a bowl.

9. The luk chin can be served directly from the water, hot and ready, or you can give them a quick sizzle in a pan with a bit of oil for extra flavor. They won’t need much cooking after the water bath, and you certainly don’t want them to be overcooked, so time is of the essence. You could also use a grill for the same effect. If you don’t have a stovetop grill, use a broiler.

10. Luk chin can be served with your sauce of choice for dipping, such as sweet chili sauce or a spicy lime sauce. You can then enjoy this magnificent concoction that is, for all intents and purposes, a meatball!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Minced garlic tool (such as a garlic press or a knife for mincing)
4. Plastic wrap
5. Large pot
6. Slotted spoon
7. Hand tools (for shaping meatballs)
8. Pan or stovetop grill (or broiler)
9. Small bowl (for dipping sauce)

FAQ

• What is Luk Chin?Luk Chin is a well-liked Thai meatball prepared from pork, beef, or a mix of the two. It is usually flavored with a number of sauces and spices.
• Can I use only beef or chicken instead of pork?Absolutely! Ground pork can be swapped for other proteins, such as beef, chicken, or even turkey. Just remember that the texture and flavor might change a little.
• Why is baking soda included in the recipe?It is optional to use baking soda; however, it is very beneficial in creating a bouncier texture in the meatballs. The use of this leavening agent helps increase the tenderness and succulence of the meatballs.
• How do I cook these meatballs?Luk Chin can be either boiled until they are cooked through or pan-fried until they have a crispy exterior. They are very versatile and can be used in soups, grilled, or served as appetizers.
• Can I prepare the meatballs ahead of time?Certainly! You can mix the meat and shape the meatballs ahead of time. Place them in the refrigerator if you plan to cook them within 24 hours, or freeze them for storage and use them later.
• Is there a vegetarian version of this recipe?To create a vegetarian version, replace the meat with either a plant-based alternative or a mix of mushrooms and beans, using enough seasonings to make it palatable with the non-meat base. For the recipe, I used a can of drained and rinsed chickpeas, which are excellent at picking up flavor and providing protein.
• What is the purpose of the cornstarch or tapioca starch?As a binder as well as a moisture-retaining agent, the starch assures tender, juicy meatballs.

Substitutions and Variations

Substitute with ground turkey or chicken for a lighter meatball.
Soy sauce: If you prefer a milder flavor, you can use soy sauce.
Alternative for oyster sauce: Hoi sin sauce.
Substitutes for sugar: Honey can be used as a substitute for a richer flavor.
White pepper.

If white pepper is unavailable, use black pepper.

Pro Tips

1. Chilling Enhancement For an even firmer texture, consider chilling the mixture for an hour or more. This extra time helps the flavors blend more deeply and allows the meatballs to hold their shape better during cooking.

2. Flavor Infusion Before shaping the meatballs, sauté the minced garlic briefly until fragrant. This step will enhance the depth of flavor in the meatballs.

3. Mixing Technique Use a circular, kneading motion when mixing the ingredients by hand. This helps to create a bouncy texture by aligning the meat fibers in one direction.

4. Simmer Control Maintain a gentle simmer during cooking to ensure evenly cooked meatballs. Vigorous boiling can cause the meatballs to break apart or become tough.

5. Advanced Dipping Sauce Elevate your dipping sauce by combining equal parts sweet chili sauce and lime juice, adding chopped fresh cilantro, and a small amount of minced fresh chili for added brightness and spice.