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Craving bold flavors? These Thai Chicken Meatballs are the answer! Made with aromatic herbs and red curry paste, these tender little bites of deliciousness are drenched in a sticky sauce to deliver the perfect balance of heat, sweetness, and savory goodness. Whether you’re new to Thai-style cuisine or a seasoned fan, these red curry meatballs will transport your taste buds straight to the vibrant 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
Update: This recipe was originally published in March 2017. I made updates to the post below to include more information about making thai red curry meatballs at home.
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 these Thai chicken 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, Jalapeno Meatballs, Chicken Apple Meatballs, Jack Daniels Meatballs, and Meatball Miso Soup next.
Why you’ll love this 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 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!
Ingredients for Thai meatballs
This Thai ground chicken recipe requires a few specialty items, but you should be able to find everything at a well-stocked grocery store.
- 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 grated ginger root 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, 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.
For the sticky 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
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!
- Add Veggies. For a boost of nutrition and texture, try adding finely grated veggies to the thai meatball mixture. Grated carrots and zucchini work great – just make sure to squeeze any excess moisture from the vegetables before using.
- 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 recipes, be sure to try these delicious recipes next: Thai Soba Noodles, Chicken Curry Salad, Chicken and Spaghetti Squash Curry, and Red Curry Salmon.
Follow these chef expert tips for the best success!
- Use Ground Chicken Thighs for Moisture and Flavor. Thigh meat has a higher fat content than chicken breast, which makes these Thai meatballs more moist and flavorful. You can use a combination of both, but using all thigh meat will give you the juiciest result.
- Don’t Over-Mix The Meat Mixture. Mix everything until the ingredients are JUST combined. Over-mixing the ingredients will cause your chicken meatballs to be less tender. Also, be 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 they’re cooked.
- 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!
- Keep Meatballs Uniform in Size. 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!)
- Optional – Brown Meatballs Before Baking. For an extra layer of flavor, consider browning the Thai chicken meatballs in a hot skillet before finishing them off in the stove.
- Simmer and Stir Sauce. Be sure to simmer the Thai-style sauce over low to medium-low heat and stir occasionally to prevent it from burning. If you’re looking for a creamier, richer sauce, stir in a little bit of full-fat coconut milk.
- Test for Doneness. If you’re not sure whether your meatballs are cooked through, use a meat thermometer – the internal temperature should register 165°F (74°C).
- Garnish with Fresh Herbs. Be generous with the herbs, like cilantro, Thai basil, or mint as they add a ton of flavor to this Thai meatball recipe. Be sure to chop them finely so that they distribute evenly.
FAQs: frequently asked questions
What can I use instead of breadcrumbs for Thai meatballs?
This recipe uses panko breadcrumbs to help bind the meatballs together and provide texture. However, if you’re looking for a lower-carb option, you can try using ground almonds, cauliflower rice, or even crushed rice crackers.
Can I use ground turkey or pork instead of chicken?
Sure. This Thai meatball recipe is incredibly versatile. Feel free to use ground turkey or pork instead of chicken. Pork will provide a richer flavor, while turkey will keep the meatballs lean.
How do I make the meatballs juicier?
To ensure the juiciest chicken meatballs, be sure to use ground chicken thigh meat instead of ground chicken breast. Also, don’t overmix or overwork the meat mixture when forming the meatballs—mix until the ingredients are *just* combined to keep the curry meatballs tender and juicy.
How do I adjust the spice level in this Thai meatball recipe?
You can easily control the heat by adjusting the amount of Thai red curry paste and/or jalapeño peppers. If you prefer a milder version, use less curry paste and be sure to de-seed and de-rib the chilies before using them in the recipe. And, for extra heat, add more curry paste or a little sriracha hot sauce to the thai style red curry meatball mixture.
Can I fry these Thai chicken meatballs instead of baking them?
While this recipe for red curry meatballs is designed for baking in the oven, you can certainly fry them if you’re looking for a crispier exterior.
To pan-fry this Thai meatball recipe, heat a small amount of oil in a pan over medium-high heat. Add the meatballs to the hot oil in batches and fry for 3-4 minutes per side, or until golden brown and cooked through.
There you have it, folks! Now go forth and meatball your way to Dinner-town with this Thai-d and tested recipe for Thai style red curry meatballs. Until next time, I wish you happy cooking!
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More Thai chicken recipes!
Thai Chicken Meatballs
Equipment
- 1 Large Baking Sheet (with parchment) – for baking the Thai Meatballs
- 1 Large Mixing Bowl – for making the meatball mixture
- 1 large skillet – for cooking the sauce
Ingredients
Thai Meatballs
- 1 ½ pounds Ground Chicken (SEE NOTES)
- 10 TBS Panko Breadcrumbs (equal to 1/2 cup + 2 TBS) (or more if needed)
- 4 Cloves Garlic – minced and divided
- 2 TBS Ginger – grated and divided
- 2 whole Scallions – finely chopped
- 1 large Jalapeno – seeded and finely chopped
- 2 tsp Lemongrass – white part only; finely chopped
- 1 TBS Cilantro Leaves – roughly chopped
- 1 TBS Fish Sauce
- 1 TBS Thai Red Curry Paste
- to taste Kosher Salt and Pepper
Sticky 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
Instructions
- Preheat Oven and Prepare Baking Sheet: Arrange oven rack to the center position and then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper for easy cleanup and then set it aside.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, 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. Note: Do not over-mix or over-work the meatball mixture.
- Form Thai 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). After rolling, place the rolled meatballs onto prepared baking sheet, arranging them so they're evenly spaced apart.(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 Thai Chicken Meatballs: Transfer the meatballs to the oven and bake for 20-25 minutes, or until an instant read thermometer inserted into the center of the meatball reads 165 degrees F.
- While Meatballs Are Baking, 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 the ingredients and then, place the pan over medium heat on the stovetop. Bring the sauce to a gentle simmer, stirring occasionally. Once simmering, immediately reduce heat to maintain a gentle simmer. Cook the sauce, stirring occasionally, for about 5-8 minutes, or until sauce is thickened to your liking. Turn the heat off under the pan, but keep the pan on the burner to help 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 sticky Thai sauce.
- Garnish and Serve Thai Red Curry Meatballs: Transfer meatballs to a platter or serve straight from the pan. Sprinkle your favorite garnishes over the meatballs and serve immediately. Enjoy!
Notes
- 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!
- 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.
- 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.
- 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.
- 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).
- 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.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
- Recipe Yield: approximately 26-28 meatballs
Nutrition
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Elizabeth
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.
Cheyanne Bany
Hi Elizabeth,
I am so thrilled you and your family love these meatballs! It makes me incredibly happy to hear even your children who don’t typically like sauce loved it!!! You have made my day!! Thank you so much for coming back and letting me know how everything went over! Cheers!
Sarah
OMG, I made these last night over mashed potatoes and they were delicious!! I used 1 lb. ground chicken and 1 lb. ground sausage for flavor, substituted a poblano pepper for the jalepeno (for the kid’s sake) and added shredded carrots, but other than that, stuck to the recipe. Loved all the flavors and will definitely be adding this in rotation for future dinners. It was such a nice change from traditional meatballs and worked really well for a cold winter night. Can’t wait to eat the leftovers for lunch today! 😉 Thank you for sharing!
Cheyanne Bany
Hi Sarah,
I am absolutely thrilled you enjoyed these meatballs!! Your substitutions and additions sound absolutely delicious!! Thank you so much for coming back and letting me know how everything went over! Cheers – I hope you enjoy your leftovers for lunch today!! 😉
Beverly York
These sound wonderful. However, got me thinking about some sticky rice balls I once had and could never get the recipe. Do you have one you could share?
Cheyanne Bany
Hi Beverly,
Thank you so much for stopping by and for the kind comment! Unfortunately I do not have a sticky rice ball recipe, but I wish you all the luck in finding a recipe similar to the one’s you once had! Cheers! 🙂
Ruby
These meatballs are a seriously delicious! No problems finishing off the whole pan. And I am just imagining how divine they would be in a banh mi! Thanks!
Charlotte
Thank you for this delicious recipe! Unlike college basketball, chicken meatballs are totally new to me. Turkey, pork and beef, yes, chicken no. But I’m kicking myself that I haven’t tried them earlier, they turned out so well! I made a few substitutions, just because I didn’t have everything on hand, but I’m really happy with the result. I had to stop myself from eating them all as I’m saving them for weekday lunches for me and my husband!
Stacey
These meatballs are absolutely amazing!! All those wonderful Thai flavors and that sauce!!! Thank you!