Thai Chicken Meatballs
These Thai Chicken Meatballs are bursting with flavor and super easy to make! A perfect fusion of fresh herbs, zesty sauces, and tender ground chicken.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Measuring spoons and cups
- Whisk or fork
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1 cup Panko breadcrumbs
- 2 tablespoons sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
For the Dipping Sauce:
- 1 cup sweet chili sauce
- 2 tablespoons lime juice
- 1-2 tablespoons water to adjust sauce consistency
For Garnish:
- sliced green onion for garnish and added crunch
- cilantro fresh garnish to enhance flavor
- sesame seeds adds texture and visual appeal
Instructions
Stepwise Method: Thai Chicken Meatballs
- Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the ground chicken, egg, Panko breadcrumbs, sweet chili sauce, low-sodium soy sauce, minced cilantro, grated garlic, grated ginger, and sesame oil. Mix everything together using your hands or a spoon until fully combined.
- Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place the meatballs on a baking sheet lined with parchment paper, making sure they are spaced apart for even cooking.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and have a nice golden brown exterior.
- While the meatballs are baking, prepare the dipping sauce. In a small bowl, combine the sweet chili sauce, lime juice, and water. Adjust the water amount to reach your desired consistency.
- Once the meatballs are fully cooked, remove them from the oven and let them cool slightly. Serve the meatballs warm with the dipping sauce on the side, garnished with sliced green onions, fresh cilantro, and a sprinkle of sesame seeds.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Add crushed red pepper flakes to increase the spice level if desired.
- Substitute Panko breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
- These meatballs can be prepared ahead and refrigerated for up to 2 days before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.