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Thai Chicken Meatballs in Sticky Thai Chili Sauce Recipe

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4.2 from 283 reviews

These Thai Chicken Meatballs are a flavorful and juicy twist on classic meatballs, featuring a blend of aromatic herbs and spices like lemongrass, garlic, ginger, and Thai red curry paste. Baked to perfection and tossed in a sticky, tangy sweet chili sauce, they make a perfect appetizer or main dish for any occasion.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 26-28 meatballs (about 6 servings)
  • Category: Entree
  • Method: Baking
  • Cuisine: Thai

Ingredients

Thai Meatballs

  • 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

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
  • 2 cloves Garlic, minced (remaining from meatball mix)
  • 1 TBS Ginger, grated (remaining from meatball mix)

Optional Garnishes

  • Crushed Peanuts
  • Chopped Cilantro
  • Sliced Green Onions
  • Red Chili Flakes
  • Lime Wedges

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Arrange the oven rack in the center position and preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup and set it aside.
  2. Mix Ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, 2 minced garlic cloves, 1 tablespoon grated ginger, finely chopped scallions, jalapeno, lemongrass, cilantro, fish sauce, and Thai red curry paste. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Gently mix with your hands or a rubber spatula until just combined; avoid over-mixing to keep the meatballs tender.
  3. Form Thai Meatballs: Spray your hands with non-stick cooking spray or lightly wet them with water to prevent sticking. Roll the mixture into golf ball-sized meatballs (about 2 tablespoons each). Place each meatball evenly spaced on the prepared baking sheet. If the mixture feels too wet, add more panko breadcrumbs 1 tablespoon at a time until it holds together easily.
  4. Bake Thai Chicken Meatballs: Bake in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the center reads 165°F and the meatballs are cooked through.
  5. Make the Sauce: While the meatballs bake, combine sweet Thai chili sauce, reduced sodium soy sauce, light brown sugar, rice wine vinegar, lime juice, and the remaining 2 cloves of minced garlic plus 1 tablespoon of grated ginger in a large skillet or wok. Whisk ingredients together and place over medium heat. Bring to a gentle simmer, then reduce heat to maintain the simmer. Cook, stirring occasionally, for 5-8 minutes until the sauce thickens to your liking. Turn off heat but keep the pan warm.
  6. Coat Meatballs in Sauce: Once meatballs are done, transfer them carefully from the baking sheet into the skillet with the sticky sauce. Gently toss to coat all meatballs evenly.
  7. Garnish and Serve: Transfer the coated meatballs onto a serving platter or serve them straight from the pan. Garnish with crushed peanuts, chopped cilantro, sliced green onions, red chili flakes, and lime wedges as desired. Serve immediately and enjoy!

Notes

  • Chicken: Use ground chicken made with a mix of white and dark meat for juicier, more flavorful meatballs. Avoid all breast meat for best results.
  • Fish Sauce: Adds essential umami depth. If unavailable or not preferred, substitute with soy sauce.
  • Mixing: Mix ingredients only until just combined to avoid tough meatballs.
  • Rolling Meatballs: Lightly oil your hands or wet them to prevent sticking. Do not compact the meatballs too tightly to keep them tender.
  • Size Consistency: Form meatballs of roughly equal size to ensure even cooking; an ice cream scoop can help achieve uniform portions.
  • Meatball Size Variations: Adjust baking time if making smaller or larger meatballs accordingly.
  • Scaling: Use the slider on the recipe card to adjust servings for larger or smaller batches.
  • Questions: Feel free to ask for clarifications or troubleshooting in the comments!

Find it online: https://cookingwithsarah.com/thai-chicken-meatballs-in-sticky-thai-chili-sauce-recipe/