Thai Chicken Meatballs with Peanut Sauce
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These Thai Chicken Meatballs are juicy, flavorful, and baked to perfection. Smothered in a sweet and slightly spicy peanut sauce, they’re a quick and healthy dinner option that packs a punch. Serve them with rice or mashed potatoes, and you’ve got a meal that’s sure to impress!
These Thai Chicken Meatballs have been a favorite in my kitchen since I first made them years ago, and they’ve stood the test of time for a reason. I love how easy they are to whip up, and baking them keeps them light but still packed with juicy flavor.
The real magic, though, is in the sweet and spicy peanut sauce that brings everything together. Every time I make this dish, it reminds me why it’s been a go-to for years—it’s just that good!
Before You Begin
- Don’t overmix the meatballs: When mixing the meatball ingredients, combine them just until everything is evenly incorporated. Overmixing can make the meatballs tough instead of tender.
- Adjust the spice level: If you’re sensitive to heat, start with a smaller amount of red curry paste in both the meatballs and the sauce. You can always add more to taste, but it’s harder to take it out once it’s in.
- Prep the sauce ingredients ahead: The peanut sauce comes together quickly, so it’s helpful to have all your ingredients measured and ready to go before you start cooking. This way, you can focus on getting the sauce just right.
- Make it your own: Feel free to get creative with the recipe! You can add some chopped veggies to the meatballs or stir in extra ingredients like lime juice or fish sauce to tweak the flavor of the sauce to your liking.
Ingredients You’ll Need
- Ground chicken: You can swap it with ground turkey if you want.
- Green onions: They add a fresh, mild onion flavor to the meatballs. If you’re out, you could use finely chopped yellow or white onion instead.
- Cilantro: Brings in that classic, bright Thai flavor. Not a fan? You can leave it out or replace it with parsley.
- Fish sauce: Adds that umami depth you expect in Thai dishes. Soy sauce works in a pinch if you don’t have fish sauce.
- Red curry paste: This is where the spice comes in and gives the meatballs that Thai kick. Adjust the amount based on how spicy you like it.
- Breadcrumbs: They help bind the meatballs and keep them tender. Panko breadcrumbs work great, or you could use a gluten-free version.
- Egg: Helps hold everything together, making sure your meatballs stay intact.
- Salt and pepper: Basic seasonings to enhance all the flavors in the meatballs.
- Sesame oil: Adds a nice, nutty flavor to the sauce. You can use olive oil if that’s what you’ve got, but sesame really brings out the Thai vibes.
- Coconut milk: Makes the sauce creamy and rich, balancing out the spice. Full-fat is best for that creamy texture, but light works too.
- Peanut butter: The star of the sauce, giving it a smooth, nutty flavor. If you’re allergic, try using almond butter or sunflower seed butter.
- Brown sugar: Adds a touch of sweetness to balance the spice. You could also use honey or maple syrup.
- Red pepper flakes: For an extra kick of heat. Leave them out if you prefer a milder sauce.
Preheat your oven to 375℉. Line a baking sheet with parchment paper to keep the meatballs from sticking and for easy cleanup later.
In a medium bowl, mix together 1 pound of ground chicken, 4 chopped green onions, ¼ cup chopped cilantro, 1 tablespoon fish sauce, 1 tablespoon red curry paste, 1 cup breadcrumbs, 1 egg, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir everything just until it’s well combined.
Tip: Be careful not to overmix—just stir until the ingredients are evenly incorporated to keep the meatballs tender.
Using your hands or a small cookie scoop, shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Leave a little space between each one so they cook evenly. Place the baking sheet in the preheated oven and bake the meatballs for about 18-20 minutes, or until they’re fully cooked and golden brown.
While the meatballs are baking, heat 1 tablespoon of sesame oil in a medium saucepan over medium heat. Add 1 tablespoon of red curry paste and cook for a couple of minutes, stirring constantly to release the flavors. Stir in 14 ounces of coconut milk, 2 tablespoons of peanut butter, 1 tablespoon of brown sugar, ¼ teaspoon of red pepper flakes, and ¼ teaspoon each of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
Tip: If you want a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
Once the meatballs are done baking, add them to the saucepan with the peanut sauce. Gently toss them to coat each meatball fully in the sauce. Garnish the meatballs with extra cilantro or parsley and serve them hot with your favorite side.
How To Serve
These Thai Chicken Meatballs with Peanut Sauce pair perfectly with simple sides that soak up all that delicious sauce. Here are some ideas to get you started:
Jasmine Rice
Yellow Rice
Asian Green Beans
Fresh Spring Rolls
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve, or you can bake them and reheat when needed.
How do I store leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop until warmed through.
Can I freeze the meatballs?
Yes, these meatballs freeze well! After baking, let them cool completely, then store them in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Should I freeze the meatballs with or without the sauce?
I recommend freezing the meatballs and sauce separately for the best texture. However, if you’re short on time, you can freeze them together. Just be aware that the sauce might change slightly in texture after freezing.
How do I reheat frozen meatballs?
Reheat frozen meatballs by thawing them in the fridge overnight and then warming them in the oven at 350℉ for about 10-15 minutes or until heated through. You can also reheat them in the microwave, but the oven will give you a better texture.
More Delicious Thai Recipes
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Thai Chicken Meatballs with Peanut Sauce
Video
Ingredients
For Meatballs
- 1 pound ground chicken
- 4 green onions (chopped)
- ¼ cup cilantro (chopped)
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 cup breadcrumbs
- 1 large egg
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
For Peanut Sauce
- 1 tablespoon sesame oil
- 1 tablespoon red curry paste
- 14 ounce coconut milk (1 can)
- 2 tablespoon peanut butter
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉. Place parchment paper over a baking sheet.
- In a medium bowl mix all the ingredients for the meatballs together well. Do not overmix—just stir until the ingredients are evenly incorporated to keep the meatballs tender.
- Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 18-20 minutes or until done.
- In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
- Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro and serve.
Notes
- You can adjust the spice level by adding more or less red curry paste or red pepper flakes.
- If you want to make this dish ahead of time, prepare the meatballs and sauce separately, then combine and reheat before serving.
- For a gluten-free option, use gluten-free breadcrumbs in the meatballs.
- The meatballs and sauce freeze well, making them perfect for meal prep.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
