Easy Thai Baked Chicken Meatballs – Flavor-Packed & Oven-Baked

Recipe Card

Servings & Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4

Dietary Badges:
✔ High-Protein
✔ Dairy-Free
✔ Weeknight-Friendly

🛒 Ingredients

Ground chicken
Breadcrumbs
Fresh cilantro
Green onions
Garlic
Fresh ginger
Soy sauce
Fish sauce
Lime juice
Red curry paste
Salt
Black pepper
Vegetable oil

👩‍🍳 Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine chicken, breadcrumbs, cilantro, onions, garlic, ginger, soy sauce, fish sauce, lime juice, curry paste, salt, and pepper. Mix until combined.
Form mixture into 1–1.5 inch meatballs and place evenly on the baking sheet.
Drizzle with vegetable oil to promote browning.
Bake for 20–25 minutes, until golden brown and cooked through.
Serve warm with rice or noodles. Garnish with cilantro and lime wedges if desired.

Notes:

Works well with ground turkey or pork as substitutes.
Serve with peanut dipping sauce for extra flavor.

Introduction

These Easy Thai Baked Chicken Meatballs bring bold Southeast Asian flavors to your dinner table in under 40 minutes. Packed with ginger, garlic, lime, and curry paste, they’re fragrant, juicy, and oven-baked for a healthier twist. Perfect as a main dish with rice or noodles—or even as an appetizer with dipping sauce.

Step-by-Step Cooking Guide

Step 1 – Prep the baking sheet
Line with parchment paper to keep the meatballs from sticking and make cleanup easier.

Step 2 – Mix the ingredients
Combine chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, lime juice, curry paste, salt, and pepper. Tip: Use your hands for the best mixing—don’t overwork the meat to keep them tender.

Step 3 – Shape the meatballs
Form into 1–1.5 inch balls. Consistent size helps them cook evenly.

Step 4 – Drizzle & bake
Lightly drizzle oil over the meatballs before baking. Bake 20–25 minutes, until browned outside and cooked through (165°F internal temperature).

Step 5 – Serve & enjoy
Serve hot with rice or noodles. Add lime wedges and cilantro for brightness. Optional: Pair with peanut dipping sauce for extra depth.

Ingredient Details & Substitution Tips

Ground Chicken: Lean and mild—absorbs Thai flavors beautifully. Substitute with ground turkey or pork for variation.
Breadcrumbs: Provide structure. Use panko for a lighter texture. For gluten-free, swap with crushed rice crackers or almond flour.
Red Curry Paste: Adds spice and depth—adjust amount to your heat preference.
Fish Sauce: Key to authentic Thai flavor. If unavailable, use extra soy sauce with a splash of Worcestershire.
Soy Sauce: Brings umami. For gluten-free, use tamari or coconut aminos.

Variations & Serving Suggestions

Appetizer Style: Serve with skewers and a peanut or sweet chili dipping sauce.
Meal Prep: Pack with steamed jasmine rice and stir-fried veggies for a balanced lunch.
Flavor Variations: Add chopped Thai basil or mint to the mix for extra freshness.
Low-Carb: Serve over zucchini noodles or cauliflower rice.

Storage & Make-Ahead

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooked meatballs on a tray, then transfer to a freezer bag. Keeps up to 2 months.
Reheating: Warm in oven at 350°F for 10 minutes or microwave in short bursts. Add a splash of water to keep them moist.
Make-Ahead: Shape meatballs ahead of time and refrigerate raw for up to 24 hours before baking.

Nutrition Facts (per serving)

Calories: 250
Net Carbs: 10g
Protein: 22g
Fat: 15g

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Dietary Highlights: High-protein, low-carb friendly, and naturally dairy-free.

FAQs

Q: Can I make these without fish sauce?
A: Yes—substitute with extra soy sauce and a dash of lime juice.

Q: How spicy are they?
A: Mild to medium, depending on your curry paste. Add more for extra heat.

Q: Can I pan-fry instead of baking?
A: Absolutely—just cook in a skillet with oil over medium heat until browned and cooked through.

Q: Do these work as meal prep?
A: Yes, they reheat well and freeze beautifully.

Personal Note

This recipe came together when I wanted a quick weeknight meal with big flavors but minimal effort. The oven does most of the work while the curry paste, lime, and ginger make it taste like something from your favorite Thai spot. These meatballs are now on regular rotation at my house, especially with peanut sauce on the side!

👉 If you make these, let me know in the comments—are you team rice, noodles, or dipping sauce only?

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.