Thai Baked Chicken Meatballs

Here’s a flavorful recipe for Thai Baked Chicken Meatballs — juicy, tender, and packed with fresh herbs and spices. Perfect as an appetizer or served over rice/noodles with dipping sauce.

🥘 Ingredients (makes about 20 meatballs)

Meatballs:

• 1 lb (450 g) ground chicken

• ½ cup panko breadcrumbs

• 1 large egg

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 green onions, finely chopped

• 2 tbsp cilantro, finely chopped

• 1 tbsp fish sauce (or soy sauce)

• 1 tbsp red curry paste (or 2 tsp for mild)

• 1 tsp sesame oil

• ½ tsp salt

• ½ tsp black pepper

Dipping Sauce (Optional but Recommended):

• ¼ cup sweet chili sauce

• 1 tbsp soy sauce

• 1 tsp lime juice

• 1 tsp sesame seeds (optional)

🔥 Instructions

1. Preheat Oven → 400°F (200°C). Line a baking sheet with parchment paper.

2. Make Meatball Mixture

   • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, green onions, cilantro, fish sauce, curry paste, sesame oil, salt, and pepper.

   • Mix gently until just combined (don’t overwork).

3. Shape Meatballs

   • Roll into 1-inch balls (about the size of a walnut). Place evenly on the baking sheet.

4. Bake

   • Bake 15–18 minutes, until cooked through (internal temp 165°F / 74°C).

5. Serve

   • Mix dipping sauce ingredients in a small bowl.

   • Serve meatballs hot with sauce on the side or drizzle on top.