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Spice up your dinner routine with this ridiculously simple recipe for Thai Chicken Meatballs. These little bites of heaven are deliciously juicy and packed with flavor from a pungent mix of aromatic herbs, spices, and sticky-sweet sauce that will transport your taste buds straight to the streets of Bangkok!

“So good, I’m making them for the second time this week. My kids never eat sauce on anything, and they ate this one right up.”

– Elizabeth
Photo of chicken thai meatballs in a large cast iron skillet.

Whether you’re looking for a quick and easy weeknight dinner or a crowd-pleasing party appetizer, these baked Thai meatballs are sure to impress. So put on your apron, preheat your oven, and get ready to experience a flavor explosion like never before!

Table of Contents

About this recipe for thai meatballs

This baked chicken Thai meatballs recipe is about to become your favorite new weeknight dinner and go-to easy appetizer. 

Succulent chicken meatballs are loaded up with savory, Asian-inspired flavors like lemongrass, garlic, ginger, curry paste, and jalapenos. After cooking, they’re tossed in a sticky, semi-sweet Thai glaze until glistening and then are lovingly garnished with chopped salty peanuts, herbaceous cilantro, fresh scallions, and spicy red pepper flakes. 

They are the perfect combo of sticky, spicy, sweet, salty, and seriously sublime! In other words, they’re an utterly amazing flavorful culinary experience for you and your taste buds. I’ll be making these Thai chicken meatballs in the oven FOR LIFE, y’all, and I have a feeling you will, too.

Looking for more meatball dinners? Try these delicious recipes next: Meatless Meatballs, Chicken Meatball Bake, Dr Pepper Meatballs, Chicken Apple Meatballs, and Jack Daniels Meatballs.

Why you’ll love this meatball recipe

Aside from being a wildly delicious game day appetizer or fun fusion dinner, this Thai meatball recipe is also:

  • Quick & Easy – Using the oven means they’re super convenient and mostly hands-off. In fact, you only need to spend about 15 minutes of active time getting them prepped and ready for baking. 
  • Perfect For Meal Prep – Get a head start on your week by mixing up a batch of these lemongrass chicken meatballs, shaping them into balls, and refrigerating or freezing them for later. When you’re ready to eat, simply defrost and bake as directed, then serve over a bowl of steamed rice for a complete meal!
  • Light, Yet Filling – These chicken Thai meatballs are bursting with light, bright flavors that’ll give you serious vacation vibes. Since they’re jam-packed with lean protein, they’ll fill you up without leaving you lethargic.
  • Budget-Friendly– Ground meat is one of the cheapest animal proteins around. Rather than buying pre-made lemongrass meatballs from Costco, you can make a deeply satisfying dupe for a fraction of the cost. Ka-ching!
Overhead photo of the ingredients for Thai chicken meatballs in a large mixing bowl.

Thai chicken meatball ingredients 

This Thai ground chicken recipe requires a few specialty items, but you should be able to find everything at a well-stocked grocery store. Here’s what you need:

For the chicken meatballs

  • Ground Chicken – For juicy, flavorful meatballs, purchase ground chicken that’s made with both white and dark meat – as opposed to all ground chicken breast. As a bonus, mixed light and dark meat ground chicken is cheaper to buy than extra lean!
    • Substitution: You can also use ground turkey for thai turkey meatballs or ground beef for beef meatballs. Just make sure to stick with the regular blend, rather than anything boasting “extra lean” on the packaging.
  • Panko Breadcrumbs – For binding the meatballs together.
    • Substitutions: Swap in gluten-free or regular breadcrumbs.
  • Garlic – Fresh is best, but jarred minced garlic or frozen garlic paste is fine.
  • Ginger – Again, fresh is best, but you’re welcome to use any convenience products like ginger paste.
  • Scallions – Also known as green onions, these add a lovely savory allium flavor. Make sure to use both the whites for maximum flavor and the gorgeous greens for garnish.
  • Jalapeño – For a touch of heat. Remember that most of the capsaicin lives in the membranes and seeds, so remove them first for a milder flavor.
    • Substitution: For a milder flavor, swap in part of a poblano pepper. For spicier flavor, try serrano peppers.
  • Lemongrass – If you’re using fresh lemongrass, only use the white part. Or swap in lemongrass paste for convenience.
    • Substitution: While slightly different, you can swap in lemon zest in a pinch.
  • Cilantro – For a bright, herbaceous pop.
    • Substitution: If cilantro tastes like soap to you, try swapping in fragrant Thai basil.
  • Fish Sauce – For a wonderful umami flavor that can’t be beat. Note: this stuff is pungent AF, so make sure you keep a tight lid on it! 
    • Substitutions: If you’re allergic to anything in fish sauce, you can substitute soy sauce, Tamari, Bragg’s liquid aminos, coconut aminos, miso paste, or Maggi Seasoning.
  • Thai Red Curry Paste – I LOVE curry pastes as a kitchen shortcut. One jar or can has over a dozen ingredients all mixed to flavorful perfection!
    • Substitution: Switch things up and use green Thai curry paste for a different flavor profile.

Thai meatballs sauce

To make the Thai sauce for your meatballs, you’ll also need:

  • Sweet Thai Chili Sauce – Mae Ploy is the gold standard, but feel free to swap in whichever variety you like.
    • Substitution: In a pinch, red pepper jelly is a close approximation.
  • Reduced Sodium Soy Sauce – Opting for low-sodium soy gives you greater control over your diet. If you don’t have any on hand, dilute regular soy sauce in a 1:1 ratio with water.
    • Substitutions: Tamari or coconut aminos are both gluten-free options, and Bragg’s liquid aminos is a soy-free option that isn’t gluten-free. 
  • Light Brown Sugar – For an added touch of molasses-y sweetness. 
    • Substitutions: Jaggery, piloncillo, muscovado sugar, dark brown sugar, or coconut sugar can all be used interchangeably here.
  • Rice Vinegar – For a touch of mildly sweet tanginess.
  • Lime Juice – For bright acidity. If possible, use freshly squeezed lime juice for the best flavor.

Recipe variations and dietary adaptations

As much as I love this Thai baked chicken meatball appetizer just the way it’s written, there are several opportunities for you to customize your meatballs. Here are a few variations worth considering:

  • Gluten-Free – Swap in gluten-free panko (or GF breadcrumbs of your choice), and be sure to opt for a GF fish sauce brand like Red Boat. Also, swap in either tamari or coconut aminos for the soy sauce in the sticky Thai glaze.
  • Extra Spicy – Nix the jalapeño in favor of spicier serranos, and leave the seeds and ribs intact. Then, finish this recipe for thai meatballs with a drizzle of sriracha, or a dollop of sambal oelek with a sprinkling of red pepper flakes for an added kick!
  • Consider Adding Optional Garnishes. You can easily turn your serving platter of sticky meatballs into a piece of art with a generous sprinkling of any of the following: 
    • Crushed Peanuts 
    • Chopped Cilantro
    • Sliced Green Onions 
    • Red Chili Flakes 
    • Lime Wedges
  • Make It A Meal by serving them over a bowl of steamed white rice, tucking them into a baguette for a Thai-inspired banh mi, or turning them into a Thai Chicken Meatball Soup.
  • Change The Size. You can make these thai-style meatballs mini-size or jumbo-size if you want! Just scale the time accordingly – down for baking smaller ground chicken meatballs, and up for larger meatballs.

If you’re looking for more tasty Thai dinners, be sure to try these delicious recipes next: Thai Soba Noodles and Red Curry Salmon.

How to make chicken meatballs thai

This recipe for sticky chicken meatballs thai style is pretty straightforward. Here’s what you’ll do:

  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Mix Meatballs: In a large bowl, combine the chicken, bread crumbs, 2 cloves of garlic, 1 tablespoon of ginger, scallions, jalapeno, lemongrass, cilantro, fish sauce, curry paste, salt, and pepper. Gently mix to combine.
  3. Form Meatballs: Using a 2-tablespoon cookie scoop, portion and roll the meatball mixture and roll between your hands to form into a golf ball. Transfer the chicken meatball to baking sheet. Repeat rolling all the meatballs.
  4. Bake Meatballs for 20-25 minutes, or until an instant read thermometer reads 165 degrees F.
  5. While Make the Sauce: Add all the sticky Thai meatball sauce ingredients to a large skillet or wok. Whisk to thoroughly combine and place the pan over medium heat on the stovetop. Bring the sauce to a gentle simmer; then, immediately reduce heat to medium-low. Cook the sauce, stirring occasionally, for about 5-7 minutes, or until the sauce is thick. Turn the heat off under the pan.
  6. Add Meatballs to Sauce: Transfer the chicken meatballs to the skillet with the sauce. Then, toss to coat the meatballs in the sticky Thai sauce.
  7. Serve: Sprinkle your favorite garnishes over the Thai meatballs and enjoy!

Expert tips for the best lemongrass chicken meatballs

  • Don’t over-mix your meatballs! Mix everything until the ingredients are JUST combined. Over-mixing the ingredients will cause your Thai meatball to be less tender.
  • Lightly oil your hands to keep the Thai meatballs from sticking to your skin when rolling them into balls. This trick works like a charm! Also make sure you DON’T roll your meatballs into a tight ball. When meatballs are packed too tight they will end up tough and chewy after being cooked.
  • Make sure you form your meatballs into roughly the same size so they bake at the same rate. You don’t need to be overly obsessive, just make sure they are pretty close to the same size. If you want to be precise, you can use an ice cream scoop to make this thai meatballs recipe. (I do!)
  • Be generous with fresh herbs like cilantro, Thai basil, or mint and add a ton of flavor to this thai meatball recipe. Be sure to chop them finely so that they distribute evenly.
  • Baking the meatballs is healthier than frying and it ensures that they cook evenly. Bake at 400°F for 15-20 minutes, or until the internal temperature reaches 165°F.
  • Ground chicken thigh meat has a higher fat content than chicken breast, which makes these chicken thai meatballs more moist and flavorful. You can use a combination of both, but using all thigh meat will give you the best result.

FAQs: frequently asked questions

Can you bake meatballs in the oven?

While cooking meatballs can sometimes be tedious (all that batch cooking! And, flipping!), baking them in the oven is super simple and easy!

Baking meatballs saves you a ton of time, because you don’t have to worry about overcrowding the pan and you can bake a lot of meatballs at the same time.

As well, when you bake meatballs it is easier to ensure they are cooked evenly, all the way through.

What temperature do you cook meatballs in the oven?

While you can bake your meatballs in the oven at any temperature, normally between 350-425 degrees F, the recipe for these Thai meatballs bake at 400 degrees for 20-25 minutes.

Serving chicken thai meatballs 

Making these chicken meatballs Thai-style means you’ll have a super versatile dish that can be served in many different ways. Here are some ideas that will make your taste buds sing:

  1. As an app – Thai chicken meatballs make a great party appetizer. Serve them with toothpicks and extra dipping sauce on the side. Your guests will love them!
  2. In a grain bowl – You can serve Thai chicken meatballs over rice, quinoa, or your favorite grain for a hearty and satisfying meal. Add some sliced veggies like cucumber, carrot, and red bell pepper for some crunch and color. Drizzle some additional sauce over the top for extra flavor.
  3. In lettuce wraps – These sweet and salty meatballs are perfect for wrapping in lettuce leaves. Add some mango thai salad and fresh herbs like mint and cilantro for a burst of freshness.
  4. As a sandwich – If you’re looking for a fun Thai twist on a classic bahn mi, try serving them in a bun with some slaw and a drizzle of sauce. It’s a delicious and filling lunch option.
  5. Go for fusion gold – Toss your Thai chicken meatballs with noodles, veggies, and the flavorful meatball sauce for a tasty and satisfying meal. You can use rice noodles, soba noodles, or even spaghetti noodles.
  6. With veggies – When it comes to pairing, these tasty little devils go well with a variety of sides like steamed or roasted vegetables or a simple green salad. 

Storage Instructions

Following these storage instructions will help you enjoy your delicious Thai meatballs for days to come:

  • Feel free to make the chicken meatball mix up to a day or two in advance, then bake when needed. 
  • You can store the unbaked, shaped meatballs in a vacuum-sealed bag in the freezer for up to 3 months. To serve, allow to defrost in the fridge overnight, then bake as directed.
  • Allow any leftovers to cool to room temp, then store the cooked meatballs in an airtight container in the refrigerator for up to 4 days.
  • You can also freeze the cooked meatballs for up to 3 months. Place them in a freezer-safe container or plastic bag, and make sure to label them with the date so you know when to use them.
  • To reheat this recipe for thai meatballs, you can either microwave them or reheat them in the oven. To microwave, place them on a microwave-safe dish and heat for 1-2 minutes or until heated through. To reheat in the oven, preheat the oven to 350°F, place the meatballs on a baking sheet, and bake for 10-12 minutes or until heated through.
  • When serving leftover meatballs, make sure to heat them until they are piping hot and have reached an internal temperature of 165°F to ensure that they are safe to eat.

There you have it, folks! Now go forth and meatball your way to Dinner-town with this Thai-d and tested Asian chicken meatballs recipe. Until next time, I wish you happy cooking!

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More Thai chicken recipes!

Overhead photo of Thai meatballs with a sticky sauce in a cast iron skillet

Chicken Thai Meatballs

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Give your next family dinner a delicious upgrade with these tender, juicy, and ridiculously simple Chicken Thai Meatballs baked in the oven. Featuring a flavorful mix of aromatic herbs, spices, and a sticky-sweet sauce that will transport your tastebuds straight to the streets of Bangkok, these Thai meatballs are like a little bite of heaven!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Baking Sheet (with parchment)
  • 1 Large Mixing Bowl
  • 1 large skillet

Ingredients 

Thai Meatballs

Sticky Thai Sauce

  • ¾ Cup Sweet Thai Chili Sauce
  • 3 TBS Reduced Sodium Soy Sauce
  • 3 TBS Light Brown Sugar
  • 2 TBS Rice Wine Vinegar
  • 2 TBS Lime Juice
  • Optional Garnishes: Crushed Peanuts, Chopped Cilantro, Sliced Green Onions, Red Chili Flakes, Lime Wedges
  • Optional for Serving: White Rice, Sticky Rice, Cauliflower Rice, Asian Noodles, Veggie Noodles

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup.
  • Mix Meatballs: In a large mixing bowl, combine the ground chicken, panko, 2 cloves of garlic, 1 tablespoon of ginger, scallions, jalapeno, lemongrass, cilantro, fish sauce and curry paste. Season with ½ teaspoon salt and ¼ teaspoon pepper. Use your hands or a rubber spatula to gently mix until just combined. Do NOT over-mix or over-work the meatball mixture.
  • Form Meatballs: Spray your hands with non-stick cooking spray or lightly wet them with water to prevent the meatball mixture from sticking to your hands. Then, roll the chicken mixture into golf ball-sized balls (about 2 tablespoons mixture each). Transfer meatballs to prepared baking sheet.
    (Tip: If the meatball mixture feels too wet, add more panko, 1 tablespoon at a time, until it holds together and is easier to shape.)
  • Bake Meatballs for 20-25 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
  • While Meatballs Bake, Make the Sauce: In a skillet or wok, combine all the ingredients for the sauce, plus the remaining 2 cloves of garlic and 1 tablespoon of ginger. Whisk to thoroughly combine. Then, place the pan over medium heat on the stovetop and bring the sauce to a gentle simmer. Once simmering, immediately reduce heat to medium-low. Cook the sauce, stirring occasionally, for about 5-7 minutes or until sauce is thickened to your liking. Turn the heat off under the pan, but keep pan on burner to keep it warm.
  • Add Meatballs to Sauce: When meatballs are done baking, transfer them from the baking sheet to the sauce in the skillet. Gently toss and stir to coat the chicken meatballs in the Thai sauce.
  • Garnish, Serve: Transfer meatballs to a platter or serve straight from the pan. Sprinkle your favorite garnishes over the meatballs and serve immediately. Enjoy!

Notes

  1. Chicken: This recipe calls for ground chicken, but make sure you do NOT use all ground chicken breast or the meatballs won’t be as juicy and flavorful. Purchase ground chicken that is made with both white and dark meat. Bonus, ground chicken that is a mixture of both is cheaper to buy!
  2. Fish Sauce: Fish sauce adds a wonderful umami flavor and there is no great substitution. However, if you are in a pinch, or don’t like fish sauce, you can substitute soy sauce.
  3. Mixing Meatballs: When mixing the ingredients for the meatballs, make sure you do NOT over-mix!! Mix everything until the ingredients are JUST combined. Over-mixing the ingredients will cause your meatballs to be less tender.
  4. To keep the meatballs from sticking to your skin when rolling them into balls, lightly oil your hands. This trick works like a charm! Also make sure you DON’T roll your meatballs into a tight ball. When meatballs are packed too tight they will end up tough and chewy after being cooked.
  5. Forming Meatballs: Make sure you form your meatballs into roughly the same size. You don’t need to be overly obsessive, just make sure they are around the same size. If you want to be precise, you can use an ice cream scoop (it is what I use).
  6. Meatball Size: You can make the meatballs mini sized or jumbo sized if you want, just see the above note (#5), and scale down or up the baking time accordingly.
  7. Recipe Yield: approximately 26-28 meatballs
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 218kcal    Carbohydrates: 11g    Protein: 21g    Fat: 9g    Saturated Fat: 2g    Cholesterol: 97mg    Sodium: 868mg    Potassium: 643mg    Sugar: 7g    Vitamin A: 460IU    Vitamin C: 5.2mg    Calcium: 27mg    Iron: 1.5mg
Course: Appetizer, entree
Cuisine: Thai

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