Juicy Thai baked chicken meatballs packed with zesty herbs and spices—savory, golden, and perfect for weeknight dinners, meal prep, or party appetizers.
Why You’ll Love This Recipe
- Healthy and Baked: No frying needed — these meatballs are baked, keeping them light yet juicy.
- Big Thai Flavor: Infused with red curry paste, ginger, fish sauce, and lime for authentic Southeast Asian taste.
- Quick and Easy: Just 40 minutes from prep to plate.
- Versatile: Serve with rice, noodles, or lettuce wraps for a variety of meal options.
- Meal-Prep Friendly: Make ahead and reheat for fast lunches or dinners.
Ingredients
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup fresh cilantro, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon red curry paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, lime juice, red curry paste, salt, and black pepper. Mix until just combined.
- Shape the mixture into 1 to 1.5-inch meatballs. Place them evenly spaced on the prepared baking sheet.
- Drizzle meatballs lightly with vegetable oil to help them brown.
- Bake for 20–25 minutes, or until golden and cooked through (internal temp of 165°F/74°C).
- Serve hot with rice or noodles. Garnish with extra cilantro and lime wedges if desired.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories per serving: 250 kcal (approx.)
Variations
- Spicier: Add more red curry paste or a pinch of chili flakes for extra heat.
- Saucy: Serve with sweet chili sauce, peanut sauce, or a homemade lime dipping sauce.
- Low-carb: Use almond flour instead of breadcrumbs.
- Turkey version: Substitute ground chicken with ground turkey for a similar result.
- Vegetable boost: Add finely grated carrots or zucchini for extra moisture and nutrients.
Storage/Reheating
- Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
- Freezer: Freeze meatballs on a tray, then transfer to a bag or container. Keeps up to 2 months.
- Reheating: Warm in the microwave or oven at 350°F (175°C) until heated through. Add a splash of water to prevent drying.
FAQs
Can I make the mixture ahead of time?
Yes, you can prepare the meatball mixture and refrigerate it for up to 24 hours before baking.
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey is a great substitute and works just as well in this recipe.
What can I serve with these meatballs?
Steamed jasmine rice, rice noodles, lettuce wraps, or a Thai-style salad pair beautifully.
Can I air-fry these meatballs instead of baking?
Yes, air-fry at 375°F (190°C) for about 12–15 minutes, shaking halfway through.
Are these meatballs gluten-free?
Not as written, but you can use gluten-free breadcrumbs and tamari instead of soy sauce.
How do I prevent the meatballs from drying out?
Don’t overbake them, and use a meat thermometer to ensure they reach 165°F without going over.
Can I freeze them raw?
Yes. Shape and freeze the raw meatballs on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
What dipping sauces go well with these?
Sweet chili sauce, Thai peanut sauce, or a soy-lime-garlic dip are great choices.
Can I add vegetables to the mix?
Yes. Grated carrots or zucchini can be added, just be sure to squeeze out excess moisture first.
Can I make them smaller for appetizers?
Definitely. Just reduce the baking time slightly — check them around the 15-minute mark.
Conclusion
These Thai Baked Chicken Meatballs are packed with bold, fresh flavors and are incredibly easy to make. Whether you’re serving them as a quick dinner or party appetizer, they’ll satisfy any craving for Thai-inspired cuisine. Bake a batch and enjoy a taste of Thailand anytime — no takeout required.
Explore More Flavorful Recipes
If you’re craving more bold, Thai-inspired flavors, be sure to try our vibrant Spicy Thai Pasta Salad—it’s a refreshing side dish that pairs perfectly with these meatballs. For a classic oven-baked alternative, our juicy Baked Garlic Parmesan Chicken delivers crispy comfort with minimal effort. Keep things light with our crunchy and colorful Zesty Carrot Salad or go handheld with Fresh Chicken Caesar Salad Lettuce Wraps, ideal for meal prep. And for a fusion twist, don’t miss the savory goodness of our Chicken Shawarma in a Loaf Pan—it’s as unique as it is delicious.
Print
Thai Baked Chicken Meatballs
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Juicy chicken meatballs infused with Thai herbs and spices, baked to golden perfection and perfect for pairing with rice or noodles.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup fresh cilantro, chopped
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, lime juice, red curry paste, salt, and black pepper until well combined.
- Shape the mixture into 1 to 1.5-inch meatballs and arrange them evenly on the prepared baking sheet.
- Drizzle meatballs with vegetable oil to promote browning.
- Bake for 20–25 minutes, or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C).
- Serve warm with rice or noodles. Garnish with extra cilantro and lime wedges if desired.
Notes
- For extra flavor, serve with sweet chili sauce or peanut sauce for dipping.
- You can substitute ground turkey for chicken if preferred.
- To make ahead, prepare the meatballs and freeze before baking. Bake from frozen, adding a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg