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Easy Thai Baked Chicken Meatballs

If you’re craving a quick, flavorful meal with a touch of Thai flair, these Easy Thai Baked Chicken Meatballs are the answer. Juicy on the inside, crispy on the outside, and packed with red curry, garlic, and ginger, these meatballs bring bold flavor to your table in under 40 minutes. They’re perfect for busy weeknights, meal prep, or serving as crowd-pleasing appetizers with a creamy peanut dipping sauce.

Why You’ll Love This Recipe

  • Full of flavor – Infused with Thai red curry paste, fresh ginger, garlic, and cilantro.
  • Healthier choice – Baked instead of fried, keeping them lighter without losing crispiness.
  • Quick & easy – Minimal prep and ready in less than 40 minutes.
  • Versatile – Great for dinner, parties, or even meal prep lunches.

Ingredients

For the Meatballs:

  • 1 lb ground chicken
  • ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
  • 2 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 egg, beaten
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp coconut milk (optional, adds extra moisture)
  • Sliced green onions, for garnish

For the Peanut Dipping Sauce:

  • ¼ cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp Thai red curry paste
  • 2–3 tbsp warm water (to thin)

Instructions

Step 1 – Preheat the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2 – Mix the Meatballs

In a large bowl, combine ground chicken, breadcrumbs, curry paste, garlic, ginger, fish sauce, soy sauce, egg, cilantro, lime juice, and coconut milk (if using). Mix gently until just combined.

Step 3 – Form the Meatballs

Scoop about 1 tablespoon of mixture and roll into 1-inch balls. Place evenly on the baking sheet.

Step 4 – Bake

Bake for 18–20 minutes, or until golden brown and cooked through (165°F/74°C internal temperature).

Step 5 – Make the Sauce

In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, curry paste, and water until smooth. Adjust water to reach your desired consistency.

Step 6 – Serve

Sprinkle meatballs with green onions and serve hot with peanut dipping sauce.

Serving Ideas

  • Main dish: Serve over jasmine or coconut rice with stir-fried veggies.
  • Appetizer: Arrange on a platter with dipping sauce and toothpicks.
  • Wraps or bowls: Add to tortillas, lettuce cups, or noodle bowls for a fun twist.
  • Meal prep: Pack with quinoa, rice, or veggies for quick grab-and-go lunches.

Tips for Success

  • Don’t overmix – keeps meatballs tender.
  • Use parchment paper – prevents sticking and helps even browning.
  • Adjust spice level – reduce curry paste for a milder version.
  • Try different sauces – sweet chili, hoisin, or sriracha mayo work great.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooked meatballs in a single layer, then transfer to a freezer bag. Keeps up to 3 months.
  • Reheat: Warm in oven at 350°F for 10–15 minutes, or microwave in 30-second intervals.

Nutrition (per 3 meatballs with sauce)

  • Calories: 265
  • Protein: 20g
  • Carbs: 22g
  • Fat: 12g

Final Thoughts

These Easy Thai Baked Chicken Meatballs are a flavorful, healthy, and versatile recipe you’ll want to make again and again. Whether served over rice, tucked into wraps, or shared as party bites, they’re guaranteed to be a hit. Don’t forget the peanut dipping sauce—it takes them over the top!