Name: Easy Thai Baked Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb ground chicken; 1/2 cup panko breadcrumbs (or gluten-free); 2 tablespoons Thai red curry paste; 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 egg (beaten); 1/4 cup cilantro (chopped); 1 tablespoon lime juice; Peanut dipping sauce (store-bought or homemade, quantity as desired)

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Introduction

These Easy Thai Baked Chicken Meatballs bring vibrant flavors to a simple dish perfect for weeknight dinners or entertaining. Infused with Thai red curry paste and fresh herbs, they’re baked to a juicy, tender finish without any frying.

A close-up view of a white bowl filled with about ten golden-brown meatballs that have a slightly crispy texture on top. Each meatball shows small green herb pieces mixed inside, and a thin shiny layer of red chili sauce is drizzled over them. Fresh green herb leaves are scattered on each meatball, adding a fresh contrast to the warm tones. The bowl rests on a white marbled surface with a soft focus of green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup panko breadcrumbs (or gluten-free)
2 tablespoons Thai red curry paste
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 egg (beaten)
1/4 cup cilantro (chopped)
1 tablespoon lime juice

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine ground chicken, panko breadcrumbs, Thai red curry paste, minced garlic, grated ginger, beaten egg, chopped cilantro, and lime juice. Mix until just combined.
Step 3: Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Step 4: Bake for 18–20 minutes until the meatballs are golden brown and cooked through.
Step 5: Serve warm with your favorite peanut dipping sauce for a delicious appetizer or main dish.

Tips & Variations

For a gluten-free option, substitute regular panko with gluten-free breadcrumbs.
Add chopped green onions or finely diced bell peppers to the mixture for extra texture and flavor.
Serve with a side of steamed jasmine rice or fresh veggies to round out the meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 10 minutes or until heated through to keep them tender and moist.

How to Serve

A close-up of a white bowl filled with about ten round meatballs that have a golden-brown crust on top and are speckled with green herbs throughout. Each meatball is garnished with small fresh green leaves, and some have a shiny red sauce with bits of chili on top. The meatballs look moist and slightly greasy, sitting closely together in the bowl with a bit of red sauce pooled at the bottom. The background is softly blurred with a white marbled texture beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and keep them refrigerated before baking. This makes them perfect for meal prep or entertaining.

What can I use if I don’t have red curry paste?

If you don’t have Thai red curry paste, you can substitute with a mix of red chili flakes, a bit of tomato paste, and some ground coriander and cumin, though the flavor will be slightly different.