Thai Chicken Meatballs Recipe

Bold, juicy Thai chicken meatballs recipe packed with red curry paste, cilantro, garlic, and ginger. Served with creamy coconut chili sauce for a perfect 30-minute meal.

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Course: Appetizer, Dinner, Meal Prep

Cuisine: Asian-Inspired, Thai

Prep Time: 10

Cook Time: 15

Sauce Prep: 5

Total Time: 30

Servings: Servings

Calories: 340kcal

Cost: $12

Equipment

1 Large mixing bowl For combining meatball ingredients
1 Baking sheet or skillet Depending on bake or pan-fry method
1 Cookie scoop Optional, for uniform meatballs
1 Instant-read thermometer Ensure 165°F internal temp
1 Small Bowl For mixing coconut sauce

Ingredients

Main Meatball Mixture

1 lb ground chicken Use thigh for juicier texture
2 tablespoon Thai red curry paste Adds bold flavor
1 tablespoon fish sauce For umami depth
0.5 cup panko breadcrumbs Keeps meatballs tender
1 large egg Acts as binder
3 cloves garlic Minced
1 tablespoon fresh ginger Grated
0.25 cup green onions Finely chopped
0.25 cup fresh cilantro Chopped

Coconut Sauce

0.5 cup coconut milk Full fat recommended
2 tablespoon sweet chili sauce For sweetness and heat
1 tablespoon lime juice Freshly squeezed
1 teaspoon fish sauce Adds savory depth

Instructions

Preheat oven to 400°F or heat oil in a skillet.
Mix all meatball ingredients in a large bowl.
Shape into 1.5-inch balls (about 20-24 total).
Bake for 12–15 min or pan-fry until golden and cooked.
Whisk sauce ingredients in a bowl.
Serve meatballs with sauce over rice or in wraps.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition