These Thai chicken meatballs are so full of flavour and can be made in just 30 minutes! Enjoy these baked chicken meatballs on their own as an appetizer or serve over rice with your favourite sauce for an easy and delicious dinner.
I absolutely love these Thai inspired chicken meatballs. They come together super quickly and thanks to the fact we are baking these in the oven rather than frying them in a pan, they are super low maintenance as well!
Baking meatballs is so eas,y it’s become my go to method as I can just pop them in and in 20 minutes they’ll be perfectly cooked while still remaining really juicy. When cooking in a frying pan I find I always over do one side, making them no longer round, and it’s very easy to end up overcooking them.
This version I’ve been making for a while and I must admit I end up eating several straight off the pan before I’ve even served them. They are so addictingly good.
Plus they are so versatile. You can serve them on their own, keep them on hand for meal prep, or throw them in a delicious sauce over rice or noodles for a main meal.
Key Ingredients
The ingredient list is a little longer on this one but it’s because of all the flavours we’re adding to make these the best tasting chicken meatballs.
- Chicken mince – this is ground to form the base of our meatball so you want to use a good quality chicken mince, or you can even make your own by adding chicken breast to a food processor.
- Bread crumbs – I use panko as this is what I usually have on hand but you can use any. You can also swap with gluten free breadcrumbs.
- Flavourings – the combination of the strong asian flavours of garlic, ginger, lime, soy sauce, sesame oil fish sauce are going to make these meatballs super tasty.
- Chilli flakes – or red pepper flakes in the US, these are optional and if you’re not a fan of spice you can leave out, but they give the meatballs just that subtle chilli flavour balancing out the rest of the flavours.
Step-by-step instructions
To make these baked chicken meatballs you only need a large bowl and a large baking tray.
Start by preheating your oven then adding all of the ingredients to the bowl. Using either a wooden spoon or your hands, mix everything together until just combined. Be careful not to overmix as this is when we get tough/rubbery meatballs.
Line the tray with baking paper and coat your hands with olive oil. Scoop out tablespoon amounts of the mixture and use your hands to roll into a ball. I like to use a cookie scoop to make this process much easier.
Place on the baking tray. The olive oil will help stop the mixture sticking to your hands so add more as needed as you continue to roll all of the mixture.
Place the tray in the oven to bake for 20-25 minutes or until the meatballs are golden brown and cooked through.
While the meatballs are baking, you can make your serving sauce. I love serving these Thai chicken meatballs with sweet chilli sauce, but they also are great with a peanut sauce. You can also add them into a simple red curry sauce and serve over rice.
These meatballs are perfect for meal prep as you can freeze them after they’ve been cooked and just take them out when needed and serve with your favourite sauce, salad, rice or noodles.
They are also my favourite for entertaining, just stick toothpicks in them and serve alongside your favourite sauce for a delicious and easy finger food.
More easy finger food:
Easy Baked Beef Meatballs
Seared Scallops with Avocado, Smoked Salmon and Caviar
Vegetarian Curry Puffs
Mini Beef Pies (Party Pies)
Thai Chicken Meatballs
Ingredients
- 500 grams chicken mince
- 2 cloves garlic crushed
- ½ teaspoon crushed ginger
- zest of half a lime
- juice of half a lime
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon chilli flakes
- 1 tablespoon sesame oil
- ¼ cup breadcrumbs
Instructions
- Preheat the oven to 180°C and line a tray with baking paper. In a large bowl, mix everything together with a wooden spoon.
- Coat your hands with a small amount of olive oil to prevent the meatball mixture from sticking and roll tablespoon amounts of mixture into balls. Place on the tray and bake for 20-25 minutes, turning once until slightly golden and cooked through.
- Serve meatballs with the sauce as an appetizer or over rice for a main meal.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Katharine
what oven temperature do you suggest?
Sally
180°C 🙂
sherry
i like making these with turkey mince as it has a bit more flavour. but these look great.