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Thai Chicken Meatballs

Savory Thai Chicken Meatballs in Coconut Curry Bliss

Enjoy a delightful Thai Chicken Meatballs recipe simmered in a creamy coconut curry sauce, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken The star of the dish.
  • 1/2 cup Breadcrumbs Can substitute with panko.
  • 1/4 cup Fresh Cilantro Can substitute with parsley.
  • 2 stalks Green Onions Use both green tops and white bulbs.
  • 1 large Egg Holds the mixture together.
  • 3 cloves Garlic Minced or chopped.
  • 1 tablespoon Ginger Freshly grated for best flavor.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Fish Sauce Skip for vegetarian version.
  • 1 teaspoon Red Pepper Flakes Adjust to taste.
For the Coconut Curry Sauce
  • 1 tablespoon Vegetable Oil For sautéing.
  • 1 medium Onion Diced.
  • 2 tablespoons Red Curry Paste Adjust based on spice tolerance.
  • 1 can Coconut Milk Provides a creamy texture.
  • 1 tablespoon Lime Juice Can substitute with lemon juice.
  • 1 tablespoon Brown Sugar Balances flavors.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground chicken with breadcrumbs, cilantro, green onions, egg, garlic, ginger, soy sauce, fish sauce, red pepper flakes, salt, and pepper. Mix gently until combined.
  3. Scoop the mixture out and roll into approximately 1-inch meatballs, placing them on the prepared baking sheet.
  4. Bake the meatballs for 18-20 minutes until browned and firm.
  5. Meanwhile, heat vegetable oil in a skillet and sauté diced onion for 3-4 minutes until soft.
  6. Stir in garlic, ginger, and red curry paste, cooking until fragrant for about 2 minutes.
  7. Add coconut milk, fish sauce, lime juice, brown sugar, and chicken broth into the skillet. Simmer gently.
  8. Once baked, transfer meatballs to the curry sauce and let simmer for 5-7 minutes.
  9. Serve over jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 3meatballsCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in the fridge for up to 3 days or freeze without sauce for up to 3 months.

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