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Thai Baked Chicken Meatballs

Flavor-Packed Thai Baked Chicken Meatballs That Everyone Loves

Enjoy these flavorful Thai Baked Chicken Meatballs that transport you to the streets of Thailand with every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken A lean protein that keeps the meatballs juicy and flavorful.
  • 1 cup Panko Breadcrumbs Adds a delightful crunch; swap with gluten-free panko for a gluten-free option.
  • 2 tbsp Red Curry Paste Infuses authentic Thai flavor; adjust to taste for desired spice.
  • 2 cloves Minced Garlic Fresh garlic elevates the flavor profile significantly.
  • 1 tbsp Grated Ginger Bright and aromatic; always opt for freshly grated for the best impact.
  • 1 tbsp Fish Sauce Brings depth and umami; soy sauce works well if you’re looking for a vegetarian alternative.
  • 1 tbsp Soy Sauce Enhances saltiness; use tamari for a gluten-free twist.
  • 1 large Egg Acts as a binding agent; can be replaced with a flax egg for a vegan version.
  • 1/4 cup Chopped Cilantro Adds freshness and brightness; feel free to omit if cilantro isn't your favorite.
  • 2 tbsp Lime Juice Zesty and tangy, elevating the flavor; fresh lime juice provides the best taste.
  • 1/4 cup Coconut Milk Optional; contributes creaminess; almond milk can be used for a lighter touch.
For the Dipping Sauce
  • 1/3 cup Peanut Butter Creates a rich and creamy dipping sauce; substitute with almond butter if allergic.
  • 2 tbsp Honey A touch of sweetness to balance the flavors; maple syrup is a great vegan substitute.
  • 2 tbsp Warm Water Helps adjust the consistency of the sauce to your preference.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, blend together the ground chicken, panko breadcrumbs, red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, lime juice, and coconut milk (if using). Stir gently until just combined.
  3. Scoop a portion of the mixture into your hands and roll it into a 1-inch meatball shape. Arrange the meatballs on the lined baking sheet.
  4. Slide the baking sheet into the preheated oven and bake for 18–20 minutes until golden brown.
  5. While the meatballs are baking, whisk together the peanut butter, soy sauce, lime juice, honey, red curry paste, and warm water in a small bowl.
  6. Once the meatballs are out of the oven, garnish them with sliced green onions and serve on a platter alongside the dipping sauce.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 10gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gCalcium: 10mgIron: 1mg

Notes

Store leftover meatballs in an airtight container for up to 3 days. Freeze for longer storage and reheat when ready to enjoy.

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