Name: Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 ½ pounds Ground Chicken (a mixture of white and dark meat); 10 TBS Panko Breadcrumbs (about ½ cup + 2 TBS), plus 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; Kosher Salt and Pepper to taste; 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; 2 cloves Garlic, minced (remaining from meatball mix); 1 TBS Ginger, grated (remaining from meatball mix); Crushed Peanuts; Chopped Cilantro; Sliced Green Onions; Red Chili Flakes; Lime Wedges

Jump to Recipe· 4.2 from 283 reviews

If you’re craving a burst of vibrant flavors with a perfect balance of spice, sweetness, and tang, this Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe will absolutely blow your mind. Imagine tender, juicy chicken meatballs infused with fresh herbs and aromatics, baked to perfection, then glazed in a luscious sticky chili sauce that’s irresistibly sweet and spicy. This dish is a celebration of everything that makes Thai cuisine so beloved, and once you try it, it will quickly become one of your favorite go-to recipes for entertaining or a cozy family meal.

Ingredients You’ll Need

A white bowl on a white marbled surface holds seven separate layers of ingredients. At the back is a large layer of pale pink ground meat with a soft texture. To the left of the meat is a pile of finely chopped bright green celery, and below it is a mound of light yellow breadcrumbs with a crumbly texture. In the center near the front is a small heap of smooth, dark red paste. To the right of the paste are three layers of finely chopped ingredients: a dark green leafy herb, bright green finely diced jalapeño, and a small pile of pale yellow minced garlic near the top right. The colors and textures are clearly separated in the bowl, creating a detailed arrangement. Photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, featuring ingredients that come together to create layers of taste and texture. Each element plays a vital role: from the savory ground chicken and zesty herbs to the tangy, sticky sauce that brings everything alive.

Ground Chicken: Choose a mix of light and dark meat to ensure juicy, flavorful meatballs without dryness.
Panko Breadcrumbs: Adds lightness and helps bind the meatballs without making them dense.
Garlic and Ginger: Fresh and aromatic, they provide signature Southeast Asian warmth and punch.
Scallions and Jalapeno: Deliver freshness and just the right amount of heat.
Lemongrass: Brings a citrusy, bright note keeping the flavors lively.
Cilantro: Adds herbal brightness and color to the meatballs.
Fish Sauce and Thai Red Curry Paste: Essential for deep umami and authentic Thai flavor.
Sweet Thai Chili Sauce: The star of the sticky sauce, providing sweetness and mild heat in one jar.
Reduced Sodium Soy Sauce, Light Brown Sugar, Rice Wine Vinegar, Lime Juice: These balance the sauce with salty, sweet, tangy, and sharp notes.

How to Make Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe

Step 1: Prepare Your Oven and Baking Sheet

Begin by setting your oven rack in the center position and preheating to 400°F. Line a large rimmed baking sheet with parchment paper—it really helps with cleanup and keeps the meatballs from sticking as they bake.

Step 2: Combine the Meatball Ingredients

Grab a large mixing bowl and toss in the ground chicken, panko breadcrumbs, half the garlic and ginger, scallions, jalapeno, lemongrass, cilantro, fish sauce, and Thai red curry paste. Add salt and pepper to season, then gently fold everything together. The key here is to mix just until combined—overworking the meat will result in tough meatballs, which we definitely want to avoid.

Step 3: Shape the Meatballs

Lightly oil or wet your hands to prevent sticking, then roll the mixture into uniform golf ball-sized spheres—about 2 tablespoons each. If the mixture feels too wet, sprinkle in a little more panko one tablespoon at a time until it holds together nicely. Place the formed meatballs evenly spaced on your lined baking sheet.

Step 4: Bake the Meatballs

Slide the tray into your preheated oven and bake for 20 to 25 minutes. They’re done when an instant-read thermometer hits 165°F in the center. This ensures juiciness without any raw bits.

Step 5: Make the Sticky Thai Chili Sauce

While the meatballs bake, whisk together the sweet Thai chili sauce, soy sauce, brown sugar, rice wine vinegar, lime juice, and remaining garlic and ginger in a skillet over medium heat. Bring the mixture to a gentle simmer, then lower the heat to keep it just bubbling. Let it cook for 5 to 8 minutes, stirring occasionally until it thickens up into that perfect sticky glaze.

Step 6: Coat the Meatballs in Sauce

Once baked, add the hot meatballs directly into the skillet with your sticky sauce. Toss gently to coat every meatball in that glossy, delicious sauce. Keep the pan warm but turn off the heat to prevent burning the sugars.

How to Serve Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe

The image shows a close-up of several golden-brown meatballs covered in a shiny, dark sauce. Each meatball has a smooth, slightly textured surface with green herbs sprinkled on top. Bright green lime wedges and thin red chili slices are scattered between the meatballs, adding pops of color. Small pieces of crushed peanuts and red chili flakes are also visible on and around the meatballs. The dish sits on a white marbled surface, which contrasts with the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These meatballs love a little finishing flourish. Sprinkle crushed peanuts for crunch, chopped cilantro and sliced green onions for freshness, a pinch of red chili flakes if you want extra heat, and don’t forget a wedge of lime to squeeze over just before eating. Garnishes bring texture, color, and a flavor boost that’s irresistible.

Side Dishes

Serve these vibrant meatballs over fluffy jasmine rice or alongside a crisp Asian slaw for contrast. Steamed vegetables like bok choy or snap peas are fantastic for adding freshness and a bit of crunch. You can also go for noodles tossed in sesame oil and scallions for an indulgent feast.

Creative Ways to Present

For parties, thread these meatballs onto skewers for easy finger food. Or layer them in a parfait glass with rice noodles and fresh herbs for an elegant twist. A lettuce wrap presentation also works beautifully, allowing guests to build their own wraps packed with meatballs and sauce.

Make Ahead and Storage

Storing Leftovers

Place cooled meatballs in an airtight container and refrigerate them for up to 3 days. Keep the sauce separate if possible to maintain the perfect texture—recombine and gently warm before serving.

Freezing

These meatballs freeze beautifully. Flash freeze them on a tray before transferring to a freezer-safe bag or container. They’ll keep well for up to 3 months. Just thaw overnight in the refrigerator before reheating with sauce.

Reheating

Warm the meatballs and sauce together in a skillet over low heat, stirring occasionally to prevent sticking. Alternatively, microwave in short bursts, stirring in between, until heated through without drying out the meatballs.

FAQs

Can I make these meatballs gluten-free?

Absolutely! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers to keep the texture light and meatballs tender.

Can I use chicken breast instead of ground chicken with dark meat?

Using all chicken breast tends to make the meatballs dry. For the best juicy, flavorful outcome, a mix of light and dark meat—usually labeled as ground chicken—is highly recommended.

Is fish sauce necessary in this recipe?

Fish sauce adds unique umami depth essential to authentic Thai flavors. If you’re allergic or dislike it, soy sauce is a suitable substitute, though the flavor won’t be quite the same.

How spicy is this recipe?

The spice level is moderate due to the jalapeno and chili sauce, but you can adjust heat by using less jalapeno or adding more chili flakes according to your preference.

Can I bake the meatballs in advance and reheat later?

Yes, baking them ahead is convenient. Store them separately from the sauce and reheat gently with the sticky chili sauce just before serving to keep that luscious coating.

Final Thoughts

Making this Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe is a joyful culinary journey that leads to a plate full of bold, comforting, and vibrant flavors. It’s easy enough for weeknight dinners yet special enough for sharing with friends. Once you taste these perfectly sauced meatballs, they’ll be a permanent fixture in your recipe box—trust me, you’re going to love every sticky, spicy bite!