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- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup finely chopped fresh cilantro - 2 tablespoons green onions, finely chopped - 1 tablespoon fish sauce - 1 tablespoon soy sauce - 1 tablespoon minced ginger - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 tablespoon lime juice - 1/2 teaspoon salt - 1/2 teaspoon black pepper For these Thai baked chicken meatballs, you need fresh, simple ingredients. Ground chicken is the star here. It gives a great base for flavor. Breadcrumbs help bind the meatballs together. Fresh cilantro adds a bright taste. Green onions bring a mild onion flavor that lifts the dish. Fish sauce and soy sauce bring umami depth. Minced ginger and garlic add warmth and spice. Red curry paste gives a hint of heat and a lot of flavor. Lime juice adds zing and brightens all the tastes. Lastly, salt and black pepper enhance the overall flavor. - Sriracha - Sweet chili sauce For dipping, you can use Sriracha for heat. Sweet chili sauce adds sweetness and a little spice. Both sauces pair well with the meatballs, making them even more enjoyable. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large mixing bowl, combine: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup finely chopped fresh cilantro - 2 tablespoons finely chopped green onions - 1 tablespoon fish sauce - 1 tablespoon soy sauce - 1 tablespoon minced ginger - 2 cloves minced garlic - 1 teaspoon red curry paste - 1 tablespoon lime juice - 1/2 teaspoon salt - 1/2 teaspoon black pepper Mix everything well until fully combined. - Use your hands to shape the mixture into small meatballs. - Make them about 1-inch in diameter. - Place the meatballs on the prepared baking sheet, spacing them about an inch apart. - Bake in the preheated oven for 20-25 minutes. - Check for doneness; they should be cooked through and slightly golden. - Remove the meatballs from the oven and let them cool for a few minutes. - Serve with Sriracha or sweet chili sauce for dipping. To make the best Thai baked chicken meatballs, start with the right texture. Mix the ground chicken with breadcrumbs until it feels firm but not dry. Using fresh herbs like cilantro adds a bright taste. I love adding minced ginger and garlic for a boost of flavor. You can also try a splash of lime juice for extra zest. For extra flavor, consider adding a touch more red curry paste. This gives the meatballs a warm kick. If you want a hint of sweetness, mix in a little more fish sauce or soy sauce. This will help balance the bold flavors. These meatballs shine with simple side dishes. I recommend pairing them with jasmine rice or a fresh green salad. You can also serve them with steamed veggies for color and crunch. For presentation, make a colorful platter. Arrange the meatballs neatly and add a small bowl of Sriracha or sweet chili sauce for dipping. A sprinkle of fresh cilantro on top adds a nice touch. Feel free to swap ingredients to suit your taste. Instead of ground chicken, you can use turkey or even pork. This adds different flavors and textures to your dish. Adjust the spice level to your liking as well. If you love heat, add more red curry paste or serve with spicy sauce. For a milder taste, reduce the amount of curry paste. Enjoy experimenting! Pro Tips Use Fresh Ingredients: Fresh herbs like cilantro and green onions can significantly enhance the flavor of your meatballs. Try to use them fresh rather than dried for the best taste. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of red curry paste. You can also serve the meatballs with a side of sweet chili sauce for a sweeter dipping option. Keep Them Moist: To ensure your meatballs remain juicy, avoid overmixing the meat mixture and do not bake them for too long. They should be cooked through but not dry. Perfect Pairing: These meatballs pair wonderfully with jasmine rice or a fresh salad. Consider serving them with a side dish to make a complete meal. {{image_2}} You can switch up the meat in this recipe. Turkey works well for a leaner option. Pork meatballs can add a bit more flavor and juiciness. Each protein brings a new taste. For a vegetarian option, use chickpeas or lentils. Mash them up and mix with breadcrumbs and spices. You’ll get a tasty meatball without meat. You can adjust the flavors to suit your taste. Adding fresh herbs like basil or mint can brighten the dish. Try using lemongrass for a zesty kick. For heat, increase the red curry paste. If you prefer mild, use less. You can also serve with spicy sauces like Sriracha. This way, each bite fits your heat level. These meatballs can be great as appetizers. Serve them on toothpicks for easy eating. Pair with dipping sauces like sweet chili sauce. As a main dish, serve them over rice or noodles. Add fresh veggies for color and crunch. You can also toss them in a salad or grain bowl for a healthy meal. Each style brings a new twist to this dish. To store leftover Thai baked chicken meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. For longer storage, freeze them in a single layer on a baking sheet. After they freeze solid, transfer them to a freezer bag. This way, they won’t stick together. The best way to reheat meatballs is in the oven. Preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. You can also use the microwave, but be careful. Heat them in short bursts of 30 seconds. Check if they are warm throughout. In the fridge, these meatballs last about three days. If you freeze them, they can stay good for up to three months. Always label your containers with the date. This helps you keep track of freshness. Yes, you can use ground chicken breast. It will be leaner and less juicy. Thighs add flavor and moisture. If you use breast, consider adding a bit more fat. You might use some oil or egg to keep them moist. Check for a golden color on the outside. Use a meat thermometer to be sure. The internal temperature should reach 165°F (75°C). If you cut one open, it should not be pink inside. Absolutely! You can prepare them up to a day ahead. Store them in the fridge before baking. You can also freeze them before or after cooking. Just thaw them in the fridge before reheating. You can use soy sauce as a substitute. It adds umami flavor too. If you want a fishy taste, try using Worcestershire sauce. You can also mix soy sauce with a bit of lime juice for a fresh twist. Yes, if you use gluten-free breadcrumbs. The other ingredients are naturally gluten-free. Just check the labels to be sure. This way, everyone can enjoy these tasty meatballs. These meatballs are simple to make and pack a lot of flavor. You learned about the key ingredients, steps for preparation, and ways to customize. Great meatballs come from good techniques and tasty add-ons. Try different proteins or herbs to make them your own. Store leftovers well and reheat for later enjoyment. These tips will help you create a dish your friends and family will love. Enjoy your cooking journey!

Thai Baked Chicken Meatballs

Delicious and flavorful chicken meatballs with Thai-inspired ingredients, perfect for a quick meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup finely chopped fresh cilantro
  • 2 tablespoons green onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 tablespoon lime juice
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 serving Sriracha or sweet chili sauce (for dipping)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, cilantro, green onions, fish sauce, soy sauce, minced ginger, garlic, red curry paste, lime juice, salt, and pepper.
  • Mix everything well until fully incorporated. Using your hands, form the mixture into small meatballs, about 1-inch in diameter. Place them on the prepared baking sheet, spacing them about an inch apart.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken meatballs are cooked through and slightly golden on the outside.
  • Remove from the oven and let them cool for a few minutes. Serve with Sriracha or sweet chili sauce for dipping.

Notes

Serve with Sriracha or sweet chili sauce for dipping.
Keyword baked, chicken, meatballs, Thai