The flavors of these Thai meatballs are unforgettable. Sweet chili sauce, cilantro, ginger, and garlic are just some of the ingredients that make these simple homemade meatballs so tasty!
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Baked Thai Chicken Meatballs
I think meatballs are one of the best comfort food recipes, with endless flavor options. I love a classic Italian meatball recipe to serve with a marinara sauce, but there’s way too much untapped meatball potential to just stick with the basics! Enter these Thai chicken meatballs.
Tender, juicy, and perfectly baked until golden brown, they’re smothered in a sweet and spicy sauce made with the signature Thai flavor combination of ginger and lime. I love to serve them as an appetizer or as main dish served over rice with a side of veggies.
This meatball recipe is just one of many I have on my blog. You could say I have a thing for trying different varieties, so be sure to check out some others like these sweet and sour meatballs, buffalo chicken meatballs, and tikka masala meatballs.
Thai Meatballs Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Ground chicken: This is lean meat that requires plenty of seasoning as it is quite mild in flavor. It’s also important to not over mix ground chicken, but more on that later.
- Panko breadcrumbs and large egg: These help to bind the meatballs so they don’t fall apart as they bake. I have used gluten-free panko or breadcrumbs too.
- Sweet chili sauce: I like Thai Kitchen brand personally. This adds a sweet, slightly spicy, delicious flavor to the meatballs. You’ll also need some for the sauce.
- Soy sauce: Use light or regular soy sauce. Or coconut aminos or tamari for gluten free.
- Aromatics and fresh herbs: Minced cilantro, ginger, minced garlic. I use ginger paste found in the produce section of most stores or you can use fresh grated ginger too.
- Sesame oil: I add some to the meatballs for that traditional Asian flavor as well as coat the baking sheet. If you don’t have sesame oil, you can use olive oil or avocado oil instead. It’s different flavor but will still work.
- For the sauce: Sweet chili sauce, lime juice, and water. I recommend using fresh lime rather than bottled lime juice. However, in a pinch, the bottled stuff is fine.
- Garnish: Sliced green onions, fresh cilantro, and/or sesame seeds.
Variations
1. Use ground turkey, ground pork, or ground beef if desired. You can combine ground chicken with pork for extra juiciness and flavor.
2. Increase the spice level by adding Sriracha sauce or red pepper flakes to either the meatballs, the sauce, or both!
What to serve with Thai meatballs?
Rice is always a popular choice as a complete meal. Whether it be white rice, brown rice, this delicious coconut rice or even rice noodles!
Serve some veggies on the side, like broccoli, green beans, red bell peppers, asparagus, or zucchini. For a low-carb option, try cauliflower rice or zucchini noodles.
I have even had them alongside this Coconut Curry Soup too. There are so many yummy possibilities!
How to Make this Recipe
From start to finish, this Thai meatballs recipe is ready in under 30 minutes!
Step 1: In a large bowl, combine the meatball ingredients and use your hands or a spoon to mix until combined. It’s important not to over mix the meatball mixture; otherwise, you’ll end up with tough, dry meatballs.
Step 2: Drizzle the sesame oil into a large, rimmed baking sheet and use your hands or a pastry brush to spread it over the entire pan.
Step 3: Use a cookie scoop to scoop out the mixture and roll it into smooth balls. (I make them about the size of golf balls, about 2 tablespoons ). Place them on the prepared baking sheet in a single layer about 1” apart so they brown evenly on all sides. Greasing your hands with oil helps prevent the meat from sticking to your hands.
Step 4: Bake for 15-18 minutes until they are nicely browned on the outside and fully cooked on the inside. Use a meat thermometer to test for doneness. They should have an internal temperature of 165°F.
Step 5: Make the sauce by mixing sweet chili sauce, water and lime juice then toss the meatballs and sauce together to coat them well.
Tips
- If you’re worried about getting your hands dirty, using clean rubber gloves to mix and roll the meatball mixture into balls can help.
- Double or triple the recipe to make a big batch! These make awesome leftovers and freeze beautifully.
How to Store Leftovers
Refrigerate: Keep leftover meatballs stored in an airtight container in the fridge for up to 3 days. Reheated leftovers make the perfect midweek meal!
Freeze unbaked: Once you’ve rolled the meatballs and placed them on a baking tray, stick them in the freezer until they’re solid. Keep in mind you can only do this if your meat was never previously frozen. Then, once solid, transfer them to a freezer bag and keep them frozen for up to 2 months. Bake the frozen meatballs but add 10-15 extra minutes of baking time.
Freeze baked: Baked meatballs should also be flash-frozen so they don’t stick together when frozen. These can also be kept frozen for a couple of months.
Reheat: Meatballs reheat easily in the microwave, or you can pop them into a skillet on the stove over medium heat in some of the sauce.
More Meatball Recipes
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Thai Chicken Meatballs
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon cilantro minced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 tablespoon sesame oil
For the Sauce
- ½ cup sweet chili sauce
- 1 lime juiced
- 1 tablespoon water
- Sliced green onion cilantro, and/or sesame seeds, for garnish
Instructions
Make the Meatballs
- Preheat the oven to 400° F.
- In a large mixing bowl, add the ground chicken, egg, breadcrumbs, sweet chili sauce, soy sauce, minced cilantro, minced garlic, and grated ginger and mix until combined.1 pound ground chicken, 1 cup panko breadcrumbs, 1 large egg, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 tablespoon cilantro, 1 teaspoon ginger, 1 teaspoon garlic
- Drizzle the sesame oil over a large rimmed baking sheet pan and spread it over the entire pan with your hands1 tablespoon sesame oil
- Scoop out 1.5 tablespoons the mixture and roll the into smooth balls. (I like to coat my hands with oil will help keep the mixture from sticking while rolling).
- Place the meatballs onto the prepared baking sheet about 1” apart.
- Bake for 15-18 minutes until the internal temperature is 165° F with a meat thermometer.
Make the Sauce
- In a medium bowl, add the sweet chili sauce, lime juice, and 1 tablespoon of water and stir combine. (add another tablespoon of water if you’d like it thinner)½ cup sweet chili sauce, 1 lime, 1 tablespoon water
- Add the hot chicken meatballs to the sauce and stir to coat completely.
- Garnish with sliced green onion, cilantro, or sesame seeds.Sliced green onion
- Serve them over brown or white rice with a favorite vegetable like broccoli, green beans, asparagus, or zucchini.
Notes
Add finely sliced green onions to the mixture.
Use ginger paste found in the produce department instead of fresh ginger is desired.
Make them spicier by adding sriracha sauce or red pepper flakes.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Steve Tapani
I have say I love your type food and your recipes. Thanks