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Thai Baked Chicken Meatballs

Thai Baked Chicken Meatballs: A Flavorful Twist on Comfort Food

Delicious Thai Baked Chicken Meatballs are a perfect blend of crispy and juicy textures, infused with traditional flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with turkey for a leaner option.
  • 1 cup Panko Breadcrumbs Use gluten-free for a gluten-free version.
  • 2 tablespoons Red Curry Paste Adjust quantity to control heat level.
  • 2 cloves Minced Garlic Fresh garlic provides the best flavor.
  • 1 tablespoon Grated Ginger Use freshly grated for optimum flavor.
  • 1 tablespoon Fish Sauce Can be omitted for vegetarian or vegan adaptations.
  • 1 tablespoon Soy Sauce Swap with tamari for a gluten-free option.
  • 1 large Beaten Egg A flax egg can be used for vegan substitution.
  • 1/4 cup Chopped Cilantro Optional for those who dislike the taste.
  • 2 tablespoons Lime Juice Fresh lime juice is preferred for the best flavor.
  • 1/4 cup Coconut Milk Optional; use for added flavor, or omit for a leaner meatball.
For the Dipping Sauce
  • 1/4 cup Peanut Butter Feel free to substitute tahini for a nut-free option.
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free version.
  • 1 tablespoon Lime Juice Fresh lime juice gives the best flavor profile.
  • 1 tablespoon Honey Use agave or maple syrup for a vegan option.
  • 1 tablespoon Red Curry Paste This ties back to the heart of the meatballs.
  • 2 tablespoons Warm Water Adjusts the consistency of the sauce as desired.

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Thai Baked Chicken Meatballs
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 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. Gently mix without overmixing.
  3. Scoop out about a tablespoon of the mixture and roll it into a 1-inch meatball. Place on the prepared baking sheet with space in between.
  4. Bake the meatballs for 18–20 minutes until golden brown and reach an internal temperature of 165°F (75°C).
  5. While the meatballs bake, whisk together peanut butter, soy sauce, lime juice, honey, red curry paste, and warm water until smooth.
  6. Once baked, let the meatballs cool slightly, garnish with sliced green onions, and serve warm with the dipping sauce.

Nutrition

Serving: 4meatballsCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing and ensure proper spacing on the baking sheet for even cooking. Fresh ingredients will enhance flavor.

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