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Easy Thai Baked Chicken Meatballs

Easy Thai Baked Chicken Meatballs for a Flavorful Twist

These Easy Thai Baked Chicken Meatballs are juicy, flavorful, and versatile, perfect for any dinner or gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Main protein; keeps meatballs juicy. Substitute with ground turkey for a leaner option.
  • 1 cup Panko Breadcrumbs Provides light texture and crunch. Gluten-free panko can be used for a gluten-free version.
  • 2 tablespoons Red Curry Paste Infuses meatballs with vibrant flavors; adjust to taste for more or less heat.
  • 2 cloves Minced Garlic Adds aromatic flavor; fresh garlic is recommended for the best taste.
  • 1 tablespoon Grated Ginger Contributes warmth and zing; can substitute with ginger paste if fresh is unavailable.
  • 1 tablespoon Fish Sauce Enhances depth of flavor; can replace with soy sauce for vegetarian/vegan options.
  • 1 tablespoon Soy Sauce Adds saltiness; tamari works for gluten-free needs.
  • 1 large Beaten Egg Binds the mixture together; can use a flax egg for a vegan substitute.
  • 1 cup Chopped Cilantro Offers freshness and herby notes; parsley can be a mild alternative.
  • 2 tablespoons Lime Juice Brightens flavors; substitute with lemon juice in a pinch.
  • 1/4 cup Coconut Milk Optional for richness; can substitute with broth for a lighter version.
For the Dipping Sauce
  • 1/4 cup Peanut Butter Creates a creamy dipping sauce; tahini serves as an alternative for nut-free options.
  • 2 tablespoons Honey Adds sweetness to the sauce; agave syrup can substitute for a vegan option.
  • 2 tablespoons Warm Water Used for sauce consistency; adjust as necessary.

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, combine ground chicken, panko breadcrumbs, red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, lime juice, and coconut milk. Mix gently until just combined.
  3. Form the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
  4. Bake for 18-20 minutes until golden brown and internal temperature reaches 165°F (75°C).
  5. Whisk together peanut butter, soy sauce, lime juice, honey, red curry paste, and warm water to create the dipping sauce. Adjust consistency with additional water if needed.
  6. Garnish baked meatballs with sliced green onions and serve with the creamy dipping sauce.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 8gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These meatballs can be made gluten-free or vegan. Store leftovers in an airtight container for up to 3 days.

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