Hey y'all! If you love easy meals that are bursting with sweet, savory, and a little spicy flavor, you're going to flip over these Easy Thai Baked Chicken Meatballs. Juicy on the inside with crispy edges on the outside, this recipe is perfect as an appetizer for parties, a weeknight family dinner, or even for meal prep. You get all the delicious flavors of Thai cuisine with minimal effort and cleanup. Hungry yet? Let's get cooking!
Why You'll Love This Easy Thai Baked Chicken Meatballs Recipe
- Quick and simple – from prep to table in under 40 minutes.
- Super juicy and baked—not fried—so it’s healthier and less messy.
- Infused with authentic Thai flavors like ginger, garlic, and sweet chili sauce.
- Perfect for parties, meal prep, or a protein-packed snack.
- Easily customizable with your favorite veggies or dipping sauces.
Ingredients for Easy Thai Baked Chicken Meatballs
- 1 lb (450g) ground chicken
- ½ cup panko breadcrumbs
- ¼ cup green onions, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon fish sauce (or soy sauce for a milder flavor)
- 1 tablespoon fresh cilantro, chopped
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil, for the baking sheet
- Optional garnish: extra chopped cilantro, lime wedges, sesame seeds
How to Make Easy Thai Baked Chicken Meatballs
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly mist with cooking spray or brush with olive oil to prevent sticking.
Step 2: Mix Meatball Ingredients
In a large mixing bowl, combine ground chicken, panko breadcrumbs, green onions, garlic, ginger, Thai sweet chili sauce, fish sauce, cilantro, egg, salt, and pepper. Gently mix with your hands or a spoon until just combined—don’t overwork or your meatballs might be tough.
Step 3: Shape and Place the Meatballs
With damp hands, roll the mixture into golf ball-sized meatballs, about 1 ½ inches wide. Arrange on the baking sheet, spacing them evenly (should make about 18–20 meatballs).
Step 4: Bake
Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden. For extra browning, broil for an additional 2 minutes at the end.
Step 5: Serve Your Thai Chicken Meatballs
Transfer the meatballs to a serving plate and garnish with extra cilantro, lime wedges, or sesame seeds if desired. They’re perfect with extra sweet chili sauce for dipping!
Notes: Tips for the Best Baked Thai Chicken Meatballs
- Do not overmix the meat mixture—handle gently for tender meatballs.
- Ground chicken can stick to your hands; wetting your hands or spraying lightly with oil helps shape the balls neatly.
- Check that meatballs reach an internal temperature of 165°F (74°C) for food safety.
Easy Thai Baked Chicken Meatballs Variations
- Spicy Kick: Add a finely chopped Thai chili or a teaspoon of Sriracha to the mix for extra heat.
- Veggie Boost: Mix in ½ cup finely grated carrots or zucchini for added moisture and nutrition.
- Low-Carb: Swap panko for almond flour for a keto-friendly option.
Essential Equipment for Easy Thai Baked Chicken Meatballs
- Mixing bowl
- Microplane or grater (for ginger and garlic)
- Baking sheet
- Parchment paper
- Meat thermometer
How to Store Easy Thai Baked Chicken Meatballs
Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooked meatballs for up to 2 months. Freeze in a single layer first before transferring to a freezer bag for best results. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts.
Serving Suggestions & Pairings for Easy Thai Baked Chicken Meatballs
- Serve over steamed jasmine rice or in lettuce wraps with crunchy veggies.
- Pair with a side of coconut rice, or try with a tangy cucumber salad for freshness.
- Perfect party appetizers with toothpicks and a bowl of extra sweet chili sauce for dipping.
Pro Tips for PERFECT Easy Thai Baked Chicken Meatballs
- Use freshly grated ginger and garlic—pre-minced versions lack the same punch of flavor. See more at Serious Eats’ meatball tips.
- Make the meatballs uniform in size so they bake evenly and stay juicy.
- Don’t skip the broil at the end for irresistible crispy edges!
FAQ: Easy Thai Baked Chicken Meatballs
- Can I use ground turkey instead of chicken?
- Absolutely—ground turkey will also work perfectly for this recipe!
- What can I substitute for fish sauce?
- Soy sauce is a great alternative if you prefer a milder flavor or need to keep it vegetarian.
- Are these meatballs gluten-free?
- If you use gluten-free panko or breadcrumbs, these are easily gluten-free—just double-check all sauce labels.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil (for greasing pan)
Instructions
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1Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with vegetable oil.
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2In a large bowl, combine ground chicken, panko breadcrumbs, egg, garlic, cilantro, soy sauce, fish sauce, red curry paste, ginger, salt, and black pepper.
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3Mix the ingredients until just combined, being careful not to overmix.
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4Using your hands or a cookie scoop, form the mixture into 20-24 meatballs and place them evenly on the prepared baking sheet.
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5Bake in the preheated oven for 16-18 minutes, or until the meatballs are golden and fully cooked through.
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6Serve warm with a sweet chili dipping sauce and garnish with extra cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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