These Thai Baked Chicken Meatballs are juicy and flavorful. They are loaded with aromatic Thai ingredients. These ingredients bring big flavor without the fuss. Lean ground chicken is mixed with fresh garlic, ginger, green onions, cilantro, and a touch of curry paste. It is then shaped into bite-sized meatballs. The meatballs are baked until beautifully golden. The oven does all the work—no frying, no mess—yet you still get a tender, perfectly browned meatball every time.
The combination of savory, sweet, and slightly spicy flavors makes these meatballs irresistible. Thai cuisine is known for these flavors. They pair perfectly with a tangy peanut dipping sauce. They also go well with a bright lime chili sauce. You can try a simple sweet chili glaze too. Serve them over rice. Add them to a noodle bowl. Keep things low-carb by pairing them with a crunchy veggie salad.
These Thai baked meatballs are versatile and protein-packed. They are bursting with vibrant flavor. They work beautifully as an appetizer, meal prep protein, or weeknight dinner. They reheat and freeze well, making them a meal-prep favorite. Every bite is satisfying and fresh—comforting, yet light and full of bold Thai-inspired character.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (or gluten-free)
- 2 tablespoons Thai red curry paste
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 egg (beaten)
- ¼ cup cilantro (chopped)
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, and red curry paste. Add garlic, ginger, and beaten egg. Then, include cilantro and lime juice. Stir until everything is mixed together.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes or until golden brown and cooked through.
- Serve with peanut dipping sauce.
Serving Suggestions for Thai Baked Chicken Meatballs:
- With Rice or Noodles – Serve over jasmine rice, brown rice, or rice noodles for a full meal.
- With Dipping Sauces – Pair with peanut sauce, sweet chili sauce, or a tangy lime-chili dipping sauce.
- In Lettuce Wraps – Wrap meatballs in crisp lettuce leaves with shredded veggies for a light, low-carb choice.
- As an Appetizer – Serve on a platter with toothpicks and a side of dipping sauce for parties or gatherings.
- With Stir-Fried Veggies – Add sautéed or roasted vegetables to make it a colorful, nutritious plate.
- Meal Prep – Pack meatballs with quinoa, steamed vegetables, and a drizzle of sauce for an easy lunch box choice.
Notes & Tips for Thai Baked Chicken Meatballs:
- Use lean ground chicken. It keeps the meatballs light and healthy. Don’t over mix to avoid a dense texture.
- Add moisture – A small splash of coconut milk or an egg helps keep the meatballs tender.
- Spice level – Adjust the curry paste or chili flakes to your preference; Thai flavors can be mild or spicy.
- Uniform size – Make meatballs the same size to guarantee even baking.
- Don’t overcrowd the pan – Give meatballs space on the baking sheet for even browning.
- Sauce it up – Serve with peanut sauce, sweet chili sauce, or lime chili dipping sauce for extra flavor.
- Make ahead – These meatballs freeze well; bake in batches and store for quick meals.
- Optional garnish – Sprinkle with chopped cilantro, green onions, or sesame seeds before serving.
FAQs for Thai Baked Chicken Meatballs
1. Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs, shape them, and store them in the fridge for up to 24 hours before baking. They also freeze well for up to 3 months—just thaw before baking.
2. Can I use ground turkey or beef instead of chicken?
Absolutely! Ground turkey works best as a lean choice. Ground beef can be used but yields a richer, heavier meatball. Adjust seasoning as needed.
3. How do I keep the meatballs moist?
Adding an egg helps keep moisture while baking. You can also add a splash of coconut milk. Finely grated vegetables like carrot or zucchini work well too. Avoid over mixing the meat.
4. What sauces go well with Thai baked chicken meatballs?
Peanut sauce, sweet chili sauce, lime-chili dipping sauce, or even a simple soy-ginger glaze all complement the Thai flavors perfectly.
5. Can I bake them instead of frying?
Yes! Baking is preferred for these meatballs—juicy, less greasy, and easy cleanup. Bake at 400°F (200°C) for 15–20 minutes, or until fully cooked.
6. Are these meatballs keto or low-carb friendly?
Yes, these are naturally low in carbs if you skip breadcrumbs or use almond flour instead. Perfect for keto or low-carb diets.
7. Can I make them spicy?
Definitely! Increase the amount of red curry paste or add chopped fresh chilies to taste.
Thai Baked Chicken Meatballs
If you’re looking for a flavorful and healthy dish that’s quick to prepare, try these Easy Thai Baked Chicken Meatballs. Infused with traditional Thai ingredients like red curry paste and ginger, these meatballs are baked. They have a crispy exterior. They stay juicy inside. Perfect for weeknight dinners, meal prep, or as party appetizers, they offer versatility and taste in every bite. Serve them with a delicious peanut dipping sauce for an extra kick!
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (or gluten-free)
- 2 tablespoons Thai red curry paste
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 egg (beaten)
- ¼ cup cilantro (chopped)
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, and red curry paste. Add garlic, ginger, and beaten egg. Then, include cilantro and lime juice. Stir until everything is mixed together.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes or until golden brown and cooked through.
- Serve with peanut dipping sauce.
