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Savory Thai Chicken Meatballs

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These Thai chicken meatballs are juicy and flavorful, infused with fresh herbs and spices. They are served with a creamy peanut sauce that adds a rich and delightful touch to the dish.

Ingredients

Scale
  • 1 pound (450g) ground chicken
  • 1/2 cup breadcrumbs (preferably panko for extra crunch)
  • 1/4 cup fresh cilantro, finely chopped
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 1 large egg, lightly beaten
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha (adjust to taste for spiciness)
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 2–4 tablespoons water (to thin sauce as needed)
  • Chopped peanuts and fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). This temperature ensures that your meatballs will cook evenly and develop a nice golden-brown crust.
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, fish sauce, lime juice, sesame oil, red pepper flakes, salt, pepper, and the beaten egg. Mix until just combined — overmixing can lead to tough meatballs.
  3. Using your hands, form the mixture into 1-inch meatballs. Place them on a parchment-lined baking sheet, ensuring they have space between them for even cooking.
  4. Bake the meatballs for about 15-20 minutes, or until they are golden brown and cooked through, with an internal temperature of 165°F (74°C). Check them halfway through for even cooking.
  5. Meanwhile, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey or maple syrup, sriracha, minced garlic, and ginger until smooth. If it's too thick, gradually add water until desired consistency is reached.
  6. Once the meatballs are done, remove them from the oven and let them rest for a few minutes. This step helps them retain their moisture.
  7. Serve the meatballs drizzled with peanut sauce. Garnish with chopped peanuts and fresh cilantro, if desired, for added flavor and crunch.

Nutrition

Keywords: Don't overmix your meatballs to avoid density. Use a cookie scoop for uniform meatballs and adjust the spice level of your sauce to your preference.

Find it online: https://homebitesia.com/savory-thai-chicken-meatballs-with-creamy-peanut-sauce/