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Thai Baked Chicken Meatballs are displayed as the featured image for this delicious recipe.

Easy Thai Baked Chicken Meatballs

These Thai Baked Chicken Meatballs are a savory, sweet, and utterly addictive dish that's easy to make right in your own kitchen. They offer a fantastic combination of flavors, being baked instead of fried, and are incredibly versatile, perfect as an appetizer, main course, or in a sandwich.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons lemongrass, finely minced or lemongrass paste
  • 2 green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon chili flakes optional
  • 2 tablespoons chopped cilantro
  • Soy sauce for sauce, optional
  • Lime juice for sauce, optional
  • Chili flakes for sauce, optional

Equipment

  • Large bowl
  • Mixing spoons
  • Cookie scoop or spoon
  • baking sheet
  • parchment paper
  • Small bowl (for sauce, optional)
  • Whisk (for sauce, optional)
  • Meat Thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Mince the garlic, ginger, lemongrass, and green onions. Chop the cilantro.
  3. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, lemongrass, green onions, soy sauce, fish sauce, lime juice, brown sugar, and chili flakes (if using).
  4. Gently mix all the ingredients together until just combined. Be careful not to overmix.
  5. Use a spoon or cookie scoop to form the mixture into about 1-inch meatballs.
  6. Place the meatballs on the prepared baking sheet, leaving some space between each meatball.
  7. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 165°F (74°C).
  8. While the meatballs are baking, you can prepare a simple dipping sauce. Combine soy sauce, honey, lime juice, and a pinch of chili flakes (if desired) in a small bowl.
  9. Once the meatballs are cooked, remove them from the oven and let them cool slightly. Serve them as an appetizer with the dipping sauce, or add them to your favorite Thai dishes.

Notes

Don't overmix the meatball mixture to avoid tough meatballs. Wet your hands with cold water to prevent the meat from sticking while shaping. You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours. Cooked meatballs can be frozen for up to 2-3 months. For a richer meatball, add a tablespoon or two of coconut milk to the meatball mixture. Spice it up by adding more chili flakes or sriracha. Grate carrots, zucchini, or bell peppers into the meatball mixture for added nutrients. Ground turkey or pork can be used as substitutes. Experiment with different dipping sauces.