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Easy Thai Baked Chicken Meatballs

Delicious Easy Thai Baked Chicken Meatballs for Quick Dinners

Easy Thai Baked Chicken Meatballs bursting with authentic flavors, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Provides lean protein; substitute with turkey or tofu for varied flavor.
  • 1 cup Panko Breadcrumbs Added for texture and binding; swap with gluten-free panko or crushed rice crackers for a gluten-free option.
  • 2 tablespoons Red Curry Paste Delivers authentic Thai flavor and heat; adjust for desired spiciness or substitute with yellow curry for a milder taste.
  • 2 cloves Minced Garlic Enhances flavor; fresh is best, but garlic powder can work in a pinch.
  • 1 tablespoon Grated Ginger Adds warm spice; can use ground ginger in smaller amounts as a substitute.
  • 1 tablespoon Fish Sauce Brings essential umami; tamari is a great gluten-free alternative.
  • 1 tablespoon Soy Sauce Adds saltiness and depth; coconut aminos can be a soy-free option.
  • 1 large Beaten Egg Acts as a binder for the meat mixture; use flaxseed or chia seed mixture for a vegan substitute.
  • 1/4 cup Chopped Cilantro Offers freshness; replace with parsley if preferred.
  • 1 tablespoon Lime Juice Provides acidity; lemon juice can be used if lime is unavailable.
  • 1/4 cup Coconut Milk Adds creaminess and richness; swap with almond milk or omit for a lighter dish.
For the Dipping Sauce
  • 1/2 cup Peanut Butter Creates a rich base; smooth variety blends easily for a delightful dip.
  • 2 tablespoons Honey Adds sweetness; maple syrup can be used for a vegan-friendly option.
  • 1 tablespoon Warm Water Helps to achieve desired sauce consistency; adjust as needed.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • 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 if using. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs and place them on the baking sheet, leaving space between each.
  4. Bake for 18-20 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  5. While baking, whisk peanut butter, soy sauce, lime juice, honey, red curry paste, and warm water until smooth for the dipping sauce.
  6. Garnish baked meatballs with sliced green onions and serve hot with the dipping sauce.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 10gProtein: 15gFat: 7gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 5mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat in the oven or microwave before serving.

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