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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.