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–+ servings
Easy Thai Baked Chicken Meatballs

Easy Thai Baked Chicken Meatballs for Quick and Tasty Nights

Discover the joy of Easy Thai Baked Chicken Meatballs, bursting with flavor and perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with turkey or other ground meats.
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko for a gluten-free version.
  • 2 tablespoons Red Curry Paste Adjust to your preferred spice level.
  • 3 cloves Minced Garlic Fresh is best but garlic powder works too.
  • 1 tablespoon Grated Ginger Can use ground ginger in smaller amounts.
  • 1 tablespoon Fish Sauce For vegetarian option, substitute with soy sauce.
  • 1 tablespoon Soy Sauce Tamari can be used as a gluten-free alternative.
  • 1 large Beaten Egg Can be omitted for a vegan version using a flax egg.
  • 1/4 cup Chopped Cilantro Parsley can be a suitable replacement.
  • 1 tablespoon Lime Juice Use lemon juice for a similar effect.
  • 1/4 cup Coconut Milk Optional; can replace with Greek yogurt for a lower fat option.
For the Dipping Sauce
  • 1/4 cup Peanut Butter Alternative nut butters can be used for variety.
  • 2 tablespoons Honey Agave syrup is a great vegan-friendly substitute.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • 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 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. Use your hands to scoop and roll the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes until golden brown and an internal temperature of 165°F (74°C) is reached.
  5. Prepare the dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, and red curry paste. Gradually add warm water to achieve desired consistency.
  6. Garnish the meatballs with sliced green onions and serve them with the prepared peanut dipping sauce.

Nutrition

Serving: 1meatballCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store cooked meatballs in an airtight container for up to 3 days. For freezing, place cooked meatballs in a single layer to firm up before transferring to a zip-top freezer bag. They can be frozen for up to 3 months.

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