Thai Chicken Meatballs

These Thai Chicken Meatballs are flavorful, juicy, and come together in just 35 minutes. I love how they’re packed with fresh herbs and spices, then finished in a savory, slightly sweet sauce that makes every bite irresistible. They’re perfect for a weeknight dinner but impressive enough to serve when I have guests.

Why You’ll Love This Recipe

I love this recipe because it takes simple ground chicken and transforms it into something exciting. The meatballs are infused with ginger, garlic, and fresh herbs, giving them authentic Thai-inspired flavor. I also enjoy how versatile they are—I can serve them over rice, noodles, or even as an appetizer with toothpicks. The fact that they’re ready in under 40 minutes makes them one of my favorite go-to meals.

Ingredients

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

For the Meatballs

• Ground chicken

• Garlic, minced

• Ginger, grated

• Green onions, chopped

• Fresh cilantro, chopped

• Soy sauce

• Fish sauce (optional, for extra depth)

• Panko breadcrumbs

• Egg

• Salt and black pepper

For the Sauce

• Soy sauce

• Hoisin sauce or oyster sauce

• Lime juice

• Honey or brown sugar

• Red chili flakes or sriracha (for heat)

• Garlic, minced

• Fresh cilantro, chopped (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a bowl, combine ground chicken, garlic, ginger, green onions, cilantro, soy sauce, fish sauce (if using), breadcrumbs, egg, salt, and pepper. Mix gently until combined.

3. Scoop and roll into meatballs (about 1–1.5 inches) and place on the prepared baking sheet.

4. Bake for 15–18 minutes, or until cooked through (internal temperature of 165°F).

5. While the meatballs bake, whisk together soy sauce, hoisin (or oyster sauce), lime juice, honey, garlic, and chili flakes in a skillet. Simmer for 3–4 minutes until slightly thickened.

6. Add cooked meatballs to the sauce, tossing to coat.

7. Garnish with fresh cilantro and serve hot over rice or noodles.

Servings and timing

This recipe makes about 20–24 meatballs, serving 4 people. Prep time is 15 minutes, cook time is 20 minutes, and total time is 35 minutes.

Variations

Sometimes I add finely chopped red bell peppers or carrots to the meatball mixture for extra texture and color. If I want a creamier finish, I stir in a little coconut milk to the sauce. For a spicier version, I double the chili flakes or use Thai red curry paste in the mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a splash of water or broth to keep them moist. They also freeze well (uncooked or cooked) for up to 2 months.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often use ground turkey, and it works just as well.

Do I need to fry the meatballs first?

No, baking keeps them lighter and less messy, but I can pan-fry if I want extra browning.

Can I make them ahead of time?

Yes, I shape the meatballs in advance and refrigerate them for up to 24 hours before baking.

What do I serve with Thai chicken meatballs?

I like to serve them with jasmine rice, noodles, or even lettuce wraps for a lighter option.

Can I make these gluten-free?

Yes, I use gluten-free breadcrumbs and tamari instead of soy sauce.

Conclusion

I love how these Thai Chicken Meatballs bring bold flavor to the table in just 35 minutes. Juicy, aromatic, and coated in a delicious sauce, they’re a quick and versatile meal I enjoy making any night of the week.

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