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Easy Thai Baked Chicken Meatballs

Easy Thai Baked Chicken Meatballs
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These Easy Thai Baked Chicken Meatballs combine tender lean chicken with fragrant garlic, ginger, and a touch of chili to deliver bold Thai flavors in a light, healthy, and versatile dish. Baked to juicy perfection and glazed with a tangy soy-lime sauce, they make an ideal family dinner, snack, or appetizer that everyone will love.

Ingredients

Scale

Meatball Mixture

  • 1 lb lean ground chicken
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon fish sauce
  • 1/2 cup panko breadcrumbs (or almond flour/gluten-free breadcrumbs for gluten-free)
  • 1 large egg
  • 2 green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped

Glaze

  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey (optional)
  • 1 teaspoon chili sauce (optional, for extra heat)

Instructions

  1. Prepare the ingredients: Finely mince the garlic, ginger, and green onions, then chop the cilantro. Measure out the chili flakes, fish sauce, panko breadcrumbs, egg, soy sauce, lime juice, honey, and chili sauce so everything is ready to mix.
  2. Mix the meatball mixture: In a large bowl, combine the ground chicken, garlic, ginger, red chili flakes, fish sauce, panko breadcrumbs, egg, green onions, and cilantro. Gently but thoroughly mix to evenly distribute ingredients without overworking the meat to keep the meatballs tender.
  3. Form the meatballs: Using your hands or a tablespoon/small cookie scoop, shape the mixture into even-sized meatballs about 1 to 1.5 inches in diameter. Place them spaced evenly on a parchment-lined baking sheet.
  4. Bake to perfection: Preheat the oven to 400°F (200°C). Bake the meatballs for 18-20 minutes, turning halfway through to ensure even browning and cooking. Make sure the internal temperature reaches 165°F (75°C) for doneness.
  5. Prepare the glaze: While the meatballs bake, whisk together the soy sauce, lime juice, honey (if using), and chili sauce to create a tangy and slightly spicy glaze.
  6. Glaze and serve: Once out of the oven, let the meatballs cool slightly. Then brush each warm meatball generously with the glaze and sprinkle with additional chopped cilantro or toasted sesame seeds for extra flavor and texture. Serve warm.

Notes

  • Don’t overmix the meatball mixture to keep meatballs tender rather than dense.
  • Use a tablespoon or small cookie scoop for uniform-sized meatballs that cook evenly.
  • Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
  • Let meatballs rest briefly before glazing for better glaze adhesion.
  • Adjust chili flakes amount gradually to accommodate your preferred spice level.
  • For gluten-free option, substitute panko breadcrumbs with almond flour or gluten-free breadcrumbs.

Nutrition

Keywords: Thai chicken meatballs, baked meatballs, healthy appetizers, gluten-free Thai meatballs, easy weeknight recipe, chicken appetizers, Thai glaze meatballs

Find it online: https://mealsbysarah.com/easy-thai-baked-chicken-meatballs/