Thai Baked Chicken Meatballs

$- 1 lb ground chicken - 1/2 cup breadcrumbs (preferably panko for added crunch) - 1/4 cup finely chopped fresh cilantro - 2 tablespoons green onions, finely chopped - 1 tablespoon fish sauce - 1 tablespoon soy sauce - 1 tablespoon minced fresh ginger - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 tablespoon freshly squeezed lime juice - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Sriracha or sweet chili sauce (for serving and dipping) Gathering the right ingredients is key. You want fresh ground chicken for flavor. I prefer panko breadcrumbs for their extra crunch. Fresh cilantro gives a bright taste. Green onions add a mild kick. Fish sauce and soy sauce bring umami depth. Ginger and garlic give a warm, spicy touch. Red curry paste adds that classic Thai flavor. A splash of lime juice brightens everything up. Lastly, salt and black pepper balance all the flavors. Sriracha or sweet chili sauce adds a nice kick when you dip. With these ingredients, you’re all set for a tasty meal! {{ingredient_image_2}} Start by setting your oven to 400°F (200°C). This step is key for cooking the meatballs evenly. While the oven heats, grab a baking sheet and line it with parchment paper. This helps prevent sticking and makes cleanup a breeze. In a large mixing bowl, add these ingredients: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup finely chopped fresh cilantro - 2 tablespoons green onions, finely chopped - 1 tablespoon fish sauce - 1 tablespoon soy sauce - 1 tablespoon minced fresh ginger - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 tablespoon freshly squeezed lime juice - 1/2 teaspoon salt - 1/2 teaspoon black pepper Now, mix everything gently. You can use a fork or your hands. Make sure all ingredients blend well, but do not overmix. This keeps the meatballs tender. Take small portions of the mixture. Roll them between your palms to create 1-inch meatballs. Place each meatball on the lined baking sheet. Make sure they are spaced about an inch apart. This allows them to cook evenly. Place the baking sheet in your preheated oven. Bake the meatballs for 20 to 25 minutes. They should turn a light golden color and be fully cooked. Use a meat thermometer to check the inside. It should reach 165°F (75°C). Once baked, take the meatballs out of the oven. Let them cool for a few minutes. This helps them firm up. Serve them warm with Sriracha or sweet chili sauce on the side. This adds a nice spicy or sweet touch. Arrange the meatballs on a platter, drizzle with lime juice, and garnish with cilantro and lime wedges for an extra pop of color. Enjoy your dish! - Avoid Overmixing: Mix the ground chicken and spices gently. If you mix too hard, the meatballs can get tough. You want them light and tender. Use your hands or a fork and stop once everything is combined. - Spacing on Baking Sheet: Place the meatballs on the sheet about an inch apart. This helps them cook evenly. If they're too close, they may stick together and not brown well. Arrange the meatballs on a large platter. Drizzle extra lime juice over them for a fresh taste. Add a sprinkle of chopped cilantro on top for color. You can place lime wedges around the platter too. This makes the dish look bright and inviting. For a tasty dip, use Sriracha or sweet chili sauce. Both add a nice kick to the meatballs. If you want more options, try a peanut sauce or a yogurt dip. Each sauce brings out different flavors from the meatballs. Enjoy exploring different pairings! Pro Tips Use Fresh Ingredients: Fresh herbs and spices will elevate the flavors of your meatballs. Opt for fresh ginger and cilantro instead of dried for the best taste. Don’t Overmix: When combining the ingredients, mix just until incorporated. Overmixing can lead to tough meatballs. Check for Doneness: Use a meat thermometer to ensure your meatballs reach an internal temperature of 165°F (75°C) for safe consumption. Experiment with Dipping Sauces: While Sriracha and sweet chili sauce are great options, consider trying peanut sauce or a tangy vinegar-based sauce for a unique twist. {{image_4}} You can swap ground chicken for ground turkey or pork. These options taste great too. Turkey gives a lighter flavor, while pork adds richness. If you need gluten-free meatballs, use gluten-free breadcrumbs. They work just as well as regular breadcrumbs. This keeps the dish safe for those with gluten allergies. Want to make your meatballs even tastier? You can add spices like cumin or coriander. A pinch of chili powder gives a nice kick. You can also adjust the red curry paste to match your spice level. If you love garlic, add more minced garlic for extra flavor. These meatballs are perfect as an appetizer or a main course. For an appetizer, serve them on a platter with dipping sauces. Sriracha or sweet chili sauce works well. As a main dish, pair them with rice or noodles. You can add a side of steamed veggies for a balanced meal. The options are endless, so feel free to get creative! To keep your Thai Baked Chicken Meatballs fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Make sure the container is sealed well to avoid air exposure. These meatballs stay tasty in the fridge for up to three days. When you are ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Arrange the meatballs on a baking sheet and cover them with foil. Bake for about 10-15 minutes until they are heated through. You can also use a microwave. Heat them on medium power for 1-2 minutes, checking often to avoid overcooking. If you want to save some for later, freezing is a great option. Allow the meatballs to cool completely. Spread them on a baking sheet and freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, bake from frozen for 25-30 minutes at 400°F (200°C), or thaw overnight in the fridge before reheating. Thai Baked Chicken Meatballs last about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, consider freezing them. Yes, you can bake these meatballs straight from the freezer. Just add about 5 to 10 extra minutes to the cooking time. Make sure they reach 165°F (75°C) inside. The best way to check is to use a meat thermometer. Insert it into the center of a meatball; it should read 165°F (75°C). If you don’t have a thermometer, cut one open; it should be no longer pink inside. Absolutely! You can use ground turkey, pork, or beef. Just keep in mind that cooking times may vary slightly depending on the meat you choose. You now have a solid recipe for Thai Baked Chicken Meatballs. We covered key ingredients, helpful tips, and variations to make this dish your own. Each step is simple, from mixing to baking. Remember these meatballs work as both a snack or a meal. Store extras for later or share with friends. Enjoy exploring flavors and make this recipe a regular in your kitchen!$

Delicious and flavorful chicken meatballs baked to perfection with Thai-inspired ingredients.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Thai

Servings 4

Calories 250 kcal

Ingredients

1 lb ground chicken
0.5 cup breadcrumbs (preferably panko)
0.25 cup finely chopped fresh cilantro
2 tablespoons green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon red curry paste
1 tablespoon freshly squeezed lime juice
0.5 teaspoon salt
0.5 teaspoon black pepper
none Sriracha or sweet chili sauce (for serving and dipping)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped cilantro, green onions, fish sauce, soy sauce, minced ginger, minced garlic, red curry paste, lime juice, salt, and black pepper. Mix until thoroughly blended.
Roll portions of the mixture into small meatballs, roughly 1-inch in diameter, and place them on the prepared baking sheet, spaced about an inch apart.
Bake the meatballs in the preheated oven for 20-25 minutes until cooked through and lightly golden. Ensure the internal temperature reaches 165°F (75°C).
Let the meatballs rest for a few minutes before serving warm with Sriracha or sweet chili sauce.

Notes

Serve with Sriracha or sweet chili sauce for dipping. Garnish with lime and cilantro.

Keyword appetizer, baked, chicken, meatballs, Thai