Name: Easy Thai Baked Chicken Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 1 lb ground chicken; 1/3 cup breadcrumbs (or almond flour for low-carb); 1/4 cup chopped fresh cilantro; 2 green onions, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon red curry paste; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon vegetable oil (for drizzling)

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These Easy Thai Baked Chicken Meatballs are one of my favorite go-to meals when I want something flavorful, healthy, and quick to make. Packed with fresh herbs, aromatic spices, and that unmistakable Thai flair, they’re juicy on the inside with a lightly crisped exterior from the oven. I love how versatile they are—served over rice, tucked into lettuce wraps, or dipped in peanut sauce, they always hit the spot.

Why You’ll Love This Recipe

I get bold Thai-inspired flavor without needing complicated ingredients or cooking methods.
The meatballs are baked, not fried—making them healthier and easier to prepare.
It’s a perfect meal prep recipe; I often make a batch and use them throughout the week.
They’re naturally gluten-free if I use gluten-free breadcrumbs and soy sauce alternatives.
I can serve them in so many ways—rice bowls, salads, wraps, or party appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground chicken
breadcrumbs
fresh cilantro
green onions
garlic
fresh ginger
soy sauce
fish sauce
lime juice
red curry paste
salt
black pepper
vegetable oil

Directions

Preheat the Oven
I start by preheating my oven to 400°F and lining a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix the Meatball Mixture
In a large mixing bowl, I combine the ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, lime juice, red curry paste, salt, and black pepper. I mix everything together until it’s fully combined but try not to overmix to keep the texture tender.
Shape the Meatballs
I use my hands to form the mixture into meatballs about 1 to 1.5 inches in diameter. Then I place them evenly spaced on the prepared baking sheet.
Bake the Meatballs
Before putting them in the oven, I drizzle a bit of vegetable oil over the meatballs to help them brown nicely. I bake them for 20–25 minutes, until they’re cooked through and lightly golden.
Serve and Enjoy
I serve the meatballs warm, usually with jasmine rice or rice noodles, and a garnish of fresh cilantro and lime wedges for extra brightness.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use a Different Protein: I’ve made these with ground turkey .
Add Heat: When I’m in the mood for more spice, I mix in chopped Thai chili or an extra teaspoon of red curry paste.
Make Them Low-Carb: I use almond flour instead of breadcrumbs to lower the carbs.
Serve as Appetizers: I make smaller meatballs and serve them with toothpicks and peanut dipping sauce at parties.
Turn Them into a Bowl: I pair them with steamed rice, cucumber slices, shredded carrots, and a drizzle of spicy mayo or peanut sauce for a full meal.

Storage/Reheating

Storing Leftovers:
I store any leftover meatballs in an airtight container in the fridge for up to 4 days.

Freezing:
These freeze really well. I let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag. They last up to 3 months.

Reheating:
I reheat them in the microwave or oven until warmed through. If frozen, I reheat directly from frozen at 350°F for 15–20 minutes.

FAQs

Can I make these meatballs ahead of time?

Absolutely. I often mix and shape the meatballs a day ahead, store them in the fridge, and bake them just before dinner.

What dipping sauce goes best with these?

A peanut dipping sauce made with peanut butter, soy sauce, lime juice, and a touch of honey is my go-to. Sweet chili sauce or a garlic-lime yogurt dip also work well.

Can I air fry these meatballs?

Yes! I cook them in the air fryer at 375°F for about 12–14 minutes, shaking halfway through, until they’re browned and cooked through.

How do I keep them from drying out?

The mix of sauces and fresh herbs helps keep these moist. I also avoid overcooking them and make sure to drizzle that bit of oil before baking.

Can I make these gluten-free?

Yes. I use gluten-free breadcrumbs and substitute tamari or coconut aminos for the soy sauce to make them gluten-free.

Conclusion

These Easy Thai Baked Chicken Meatballs are a fantastic weeknight dinner option that doesn’t sacrifice flavor for simplicity. With bold, savory, and slightly tangy notes from the curry paste, lime, and fish sauce, they always satisfy my craving for Thai takeout—without the takeout. Whether I’m meal prepping or feeding a crowd, these meatballs are always a hit.