Recipe Card
Hook – Quick Description:
Juicy chicken meatballs infused with Thai-inspired flavors of ginger, lime, and red curry paste — baked until golden and served with rice, noodles, or a tangy peanut sauce.
Servings & Timing:
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Yield: 4 servings (about 20 meatballs)
Dietary Badges:
🥩 High-Protein
🌱 Fresh Herbs
🍋 Thai-Inspired
Ingredients (Checklist Style):
1 lb ground chicken
½ cup breadcrumbs
¼ cup fresh cilantro, chopped
2 green onions, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tsp red curry paste
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil
Instructions (Concise & Numbered):
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a bowl, combine chicken, breadcrumbs, cilantro, onions, garlic, ginger, soy sauce, fish sauce, lime juice, curry paste, salt, and pepper. Mix well.
Form mixture into 1–1.5 inch meatballs. Place on prepared sheet, evenly spaced.
Drizzle or brush meatballs with vegetable oil.
Bake 20–25 minutes, until golden brown and cooked through.
Serve warm with rice, noodles, or dipping sauce.
Additional Notes:
Great served with a quick peanut-lime dipping sauce.
Works with ground turkey or pork as well.
To make gluten-free: use almond flour or gluten-free breadcrumbs.
Brief Introduction
These Thai Baked Chicken Meatballs are fresh, flavorful, and easy enough for weeknights but impressive enough for entertaining. They’re lighter than fried meatballs and packed with bold flavors from curry paste, ginger, garlic, and lime. Perfect as an appetizer, meal prep protein, or main dish.
Step-by-Step Cooking Guide
Mixing the Meatball Base
Combine all ingredients in one large bowl.
Don’t overmix — just enough for everything to come together.
Shaping
Use a small scoop or damp hands to form meatballs evenly.
Place on parchment for easier cleanup.
Baking
Bake until golden brown and cooked through (165°F internal temperature).
For extra color, broil for the last 1–2 minutes.
Ingredient Details & Substitutions
Ground Chicken: Lean but juicy; substitute ground turkey or pork.
Breadcrumbs: Panko = lighter texture; almond flour = low-carb option.
Fish Sauce: Adds depth; if unavailable, use extra soy sauce.
Red Curry Paste: Can adjust heat level — mild or spicy versions both work.
Fresh Herbs: Cilantro and green onions brighten the flavor — parsley works as a backup.
Variations & Serving Suggestions
Peanut Dipping Sauce: Mix 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp lime juice, and a splash of water.
Rice Bowl: Serve over jasmine rice with cucumbers and shredded carrots.
Low-Carb Option: Pair with zucchini noodles or cauliflower rice.
Party Appetizer: Skewer with toothpicks and serve with dipping sauce.
Storage & Make-Ahead
Storage: Refrigerate leftovers in airtight container up to 4 days.
Freezing: Freeze uncooked or baked meatballs for up to 2 months.
Reheating: Bake at 350°F for 10 minutes or microwave gently until warmed.
Nutrition Facts (Per Serving, 4 servings)
Calories: 250 kcal
Protein: 22g
Carbs: 10g net
Fat: 15g
FAQs
Q: Can I make these ahead of time?
A: Yes — mix and shape meatballs up to 24 hours in advance, then bake when ready.
Q: Can I air fry these meatballs?
A: Absolutely — 375°F for 12–14 minutes works well.
Q: What if I don’t have red curry paste?
A: Substitute ½ tsp chili paste + ½ tsp curry powder.
Q: Can I make them dairy-free?
A: Yes — just ensure breadcrumbs are dairy-free (or use almond flour).
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