EASY THAI BAKED CHICKEN MEATBALLS

I still remember the first time I tried Thai food – it was at a tiny, unassuming restaurant tucked away in a quiet corner of my neighborhood, and the explosion of flavors completely captivated me; now, years later, I’ve tried to recreate some of that magic at home with these incredibly flavorful Thai Baked Chicken Meatballs. These little bites of deliciousness are packed with all the vibrant tastes of Thailand, and baking them makes the whole process so easy and healthy. I promise you, these meatballs will be a family favorite in no time, bringing a taste of Southeast Asia right to your dinner table.

Why You’ll Love These Thai Baked Chicken Meatballs

Okay, bestie, let’s talk about why these meatballs are about to become your new obsession. Forget boring, bland meatballs – these are bursting with fresh, zesty, and savory goodness. Here’s the breakdown:

• Flavor Fiesta: We’re talking ginger, garlic, cilantro, lime, and a touch of red curry paste for a mild kick. It’s a symphony of flavors that will make your taste buds sing.
• Easy Peasy: Baking the meatballs is seriously the easiest way to cook them. No frying, no splattering, just pop them in the oven and let them do their thing.
• Healthier Option: Baking means less fat than frying, so you can indulge without the guilt. Plus, chicken is a great source of protein.
• Versatile Vibes: Serve them as an appetizer, a main course with rice or noodles, or even in a flavorful broth. The possibilities are endless.
• Kid-Friendly: Even picky eaters will love these! The mild sweetness and savory flavors are a winning combination.

Ingredients You’ll Need

Don’t be intimidated by the list! Most of these ingredients are pantry staples, and the rest are easily found at your local grocery store. Here’s what you’ll need:

For the Meatballs:

• Ground Chicken: The star of the show! Make sure you’re using fresh ground chicken for the best flavor and texture.
• Panko Bread Crumbs: These Japanese-style bread crumbs are lighter and airier than regular bread crumbs, giving the meatballs a tender texture.
• Egg: To bind everything together.
• Garlic: Minced, for that pungent garlicky goodness.
• Ginger: Freshly grated, for a warm and spicy kick.
• Cilantro: Freshly chopped, for a bright and herbaceous flavor.
• Lime Juice: Adds a zesty tang that balances the other flavors.
• Red Curry Paste: Just a touch, for a mild spice and authentic Thai flavor. You can adjust the amount to your liking.
• Soy Sauce: For a savory umami flavor.
• Brown Sugar: A little sweetness to balance the spice and acidity.
• Sesame Oil: Adds a nutty aroma and flavor.

For the Optional Dipping Sauce:

• Sweet Chili Sauce: The perfect balance of sweet, spicy, and tangy.
• Rice Vinegar: Adds a subtle tang.
• Soy Sauce: For a richer, saltier flavor.
• Sesame Oil: Toasted, for an extra layer of nutty flavor.
• Red Pepper Flakes: For an extra kick (optional).

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make these amazing Thai Baked Chicken Meatballs:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix the Ingredients: In a large bowl, combine the ground chicken, panko bread crumbs, egg, minced garlic, grated ginger, chopped cilantro, lime juice, red curry paste, soy sauce, brown sugar, and sesame oil.
3. Get Your Hands Dirty: Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
4. Shape the Meatballs: Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
5. Bake the Meatballs: Place the meatballs on the prepared baking sheet, leaving a little space between each one. Bake for 15-20 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
6. Make the Dipping Sauce (Optional): While the meatballs are baking, whisk together the sweet chili sauce, rice vinegar, soy sauce, sesame oil, and red pepper flakes (if using) in a small bowl.
7. Serve and Enjoy: Serve the Thai Baked Chicken Meatballs hot, with the dipping sauce on the side. Garnish with extra chopped cilantro and sesame seeds, if desired.

Tips for Perfect Thai Baked Chicken Meatballs

Here are a few tips and tricks to ensure your meatballs are a smashing success:

• Don’t Overmix: Overmixing the meatball mixture will result in tough meatballs. Mix just until the ingredients are combined.
• Wet Your Hands: Lightly wet your hands with water before rolling the meatballs. This will prevent the mixture from sticking to your hands and make it easier to form the meatballs.
• Use a Cookie Scoop: For uniform meatballs, use a cookie scoop to measure out the mixture. This will ensure that all the meatballs are the same size and cook evenly.
• Adjust the Spice: If you’re sensitive to spice, start with a smaller amount of red curry paste and add more to taste.
• Add Veggies: Finely diced carrots, scallions, or water chestnuts can be added to the meatball mixture for extra flavor and texture.
• Broil for Extra Color: For a more golden-brown color, broil the meatballs for the last minute or two of cooking, keeping a close eye on them to prevent burning.

Serving Suggestions

These Thai Baked Chicken Meatballs are incredibly versatile! Here are some of my favorite ways to serve them:

• Appetizer: Serve them with toothpicks and the dipping sauce for a fun and flavorful appetizer.
• Main Course: Serve them over rice or noodles with a drizzle of the dipping sauce and some steamed vegetables. They’d be amazing with Coconut Lemon Chicken Alfredo ( Coconut Lemon Chicken Alfredo ) .
• Salad Topping: Add them to a Thai-inspired salad with mixed greens, shredded carrots, cucumbers, and a peanut dressing.
• Meatball Subs: While these aren’t Italian meatballs, you could try a fusion dish by putting them in a roll and topping with a Thai-inspired slaw. It may not be Cheesy Meatball Subs ( Cheesy Meatball Subs ) but it would still be delicious.
• In a Soup: Add them to a flavorful broth with rice noodles, vegetables, and herbs for a comforting and satisfying soup.

Variations and Substitutions

Want to switch things up? Here are a few variations and substitutions you can try:

• Ground Turkey: Substitute ground turkey for ground chicken for a leaner option.
• Gluten-Free: Use gluten-free panko bread crumbs or almond flour to make these meatballs gluten-free.
• Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha to the meatball mixture for extra heat.
• Coconut Milk: Add a tablespoon or two of coconut milk to the meatball mixture for a richer, more flavorful meatball.
• Different Herbs: Experiment with different herbs like Thai basil or mint for a unique flavor profile.

Make-Ahead and Storage Instructions

These meatballs are perfect for meal prepping! Here’s how to make them ahead of time and store them:

• Make-Ahead: You can prepare the meatball mixture up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Roll the meatballs and bake them just before serving.
• Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Freeze baked meatballs for up to 2-3 months. Let them cool completely before transferring them to a freezer-safe bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them in short intervals until warm.

What to Serve with Thai Baked Chicken Meatballs

Need some inspiration for what to serve alongside these delicious meatballs? Here are a few ideas:

• Jasmine Rice: A classic pairing! The fragrant rice complements the flavors of the meatballs perfectly. You could also try brown rice for a healthier option.
• Noodles: Rice noodles, egg noodles, or even zucchini noodles are all great options. Toss them with a little sesame oil and soy sauce for a simple and delicious side. You could even try making Basil Chicken Coconut Curry to serve the meatballs with.
• Steamed Vegetables: Broccoli, carrots, snap peas, and bok choy are all great choices.
• Thai Salad: A refreshing Thai salad with shredded cabbage, carrots, peanuts, and a lime vinaigrette.
• Spring Rolls: Serve with fresh spring rolls and peanut sauce for a complete Thai-inspired meal. Or, for a quicker option, try serving these meatballs alongside some Bang Bang Chicken for a double-dose of delicious flavor.

Common Mistakes to Avoid

Let’s be real, we all make mistakes in the kitchen! Here are a few common pitfalls to watch out for:

• Dry Meatballs: Overbaking the meatballs can make them dry and tough. Keep a close eye on them and remove them from the oven as soon as they are cooked through.
• Bland Flavor: Don’t be afraid to season the meatball mixture generously! Taste it before rolling the meatballs and adjust the seasonings as needed.
• Uneven Cooking: Make sure the meatballs are all the same size so they cook evenly. Use a cookie scoop to measure out the mixture.
• Sticky Meatballs: If the meatball mixture is too sticky, add a little more panko bread crumbs.

A Final Word

These Thai Baked Chicken Meatballs are a guaranteed crowd-pleaser. They’re easy to make, packed with flavor, and perfect for any occasion. So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I know you’re going to love them! And if you’re looking for something similar to try, maybe check out Cowboy Butter Chicken Bites for another fun and flavorful meal.

Easy Thai Baked Chicken Meatballs

These Thai Baked Chicken Meatballs are packed with the vibrant flavors of Thailand, including ginger, garlic, cilantro, lime, and red curry paste. Baking makes them easy, healthy, and a versatile option for appetizers, main courses, or even soups.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken
• 1/2 cup panko bread crumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup sweet chili sauce
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes optional

Equipment

• Large bowl
• baking sheet
• parchment paper
• Measuring cups
• Measuring spoons
• Grater
• knife
• cutting board
• small bowl
• whisk

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground chicken, panko bread crumbs, egg, minced garlic, grated ginger, chopped cilantro, lime juice, red curry paste, soy sauce, brown sugar, and sesame oil.
3. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix.
4. Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
5. Place the meatballs on the prepared baking sheet, leaving a little space between each one.
6. Bake for 15-20 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
7. While the meatballs are baking, whisk together the sweet chili sauce, rice vinegar, soy sauce, sesame oil, and red pepper flakes (if using) in a small bowl to make the dipping sauce.
8. Serve the Thai Baked Chicken Meatballs hot, with the dipping sauce on the side. Garnish with extra chopped cilantro and sesame seeds, if desired.

Notes

Don’t overmix the meatball mixture to avoid tough meatballs. Wet your hands to prevent sticking while rolling. Use a cookie scoop for uniform size. Adjust the spice level by changing the amount of red curry paste. Finely diced carrots, scallions, or water chestnuts can be added for extra flavor. Broil for extra color. Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Substitute ground turkey for a leaner option. Use gluten-free panko or almond flour for gluten-free version. Add coconut milk or different herbs for variation.