These easy chicken meatballs are packed with classic Thai flavors of cilantro, garlic, ginger and sweet chili sauce. They are crispy on the outside and moist in the middle. Tossed in a sweet chili sauce and ready in under 30 minutes total!
This chicken meatball recipe makes juicy chicken meatballs perfect for an easy weeknight meal. The cooking time is only about 18 minutes and the healthy chicken meatballs are made with just a handful of ingredients easy to find at the grocery store.
They make a delicious appetizer served with toothpicks. Or eat them as a main course with some favorite sides, in meatball subs or lettuce wraps. Great for meal prepping to for easy weeknight dinners or a quick lunch. And these are perfect flavorful meatballs for game day celebrations too.
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What makes this skinny?
Using ground chicken versus ground beef which can be much fattier is an automatic calorie and fat saver. This lighter chicken version is a calorie win.
Making healthy baked chicken meatballs instead of frying or cooking an a higher calorie sauce.
The ingredients to flavor these Asian chicken meatballs are all lower calorie choices with great flavor too!
Recipe Ingredients Notes
Ground chicken. We recommend 96% lean ground chicken. Don't use ground chicken breast as you'll need some fat in the meat for it to hold together and for flavor.
Panko Breadcrumbs. Using panko breadcrumbs or other fine grain bread crumbs without any added flavor can be used. Regular or gluten-free breadcrumbs can be used.
Sweet chili sauce. This can be found in the international section of the grocery store. It's a sweet thick sauce that is used in the meatballs and in the optional sauce.
Soy sauce. Regular or gluten-free soy sauce or tamari can be used. We don't recommend low-sodium for this recipe unless needed for dietary purposes.
Ginger. You'll use fresh ginger that has been peeled and grated. Grating the ginger allows it to better mix with the other ingredients. Ginger paste can also be used.
Garlic. Like ginger you'll grate the garlic cloves for a total of 1 ½ teaspoons. Garlic paste can be substituted.
How to make Thai Ground Chicken Meatballs
STEP 1. Preparation
Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or spray with non-stick cooking spray.
STEP 2. Make the ground chicken meatballs
In a large mixing bowl combine ground chicken, egg, breadcrumbs, sweet chili sauce, soy sauce, minced cilantro, grated garlic, and grated ginger to a large bowl (photo 1). Gently mix until well combined (photo 2).
Scoop the meatball mixture into golf ball sized portions (1.5 tablespoons) using a cookie scoop. Place the meatballs on the prepared baking sheet with at least 1 inch space between them (photo 3).
STEP 3. Bake
Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165F (photo 4).
STEP 4. Make the sweet chili sauce
While the meatballs are cooking, in a large bowl combine the ½ cup sweet chili sauce and juice of 1 lime freshly squeezed. Whisk together (photo 5).
Remove the meatballs and place into the bowl with the sweet chili sauce. Toss to coat (photo 6).
STEP 5. Serve
Serve with chopped cilantro, sliced green onion or sesame seeds as a garnish.
Variations
Use ground turkey. If preferred swap in ground turkey instead of ground chicken.
Add some red pepper flakes. If you like some spicy heat add some red pepper flakes to the uncooked meatballs mixture or to the sweet chili sauce.
Use a different sauce. Instead of tossing in sweet chili sauce use our Skinny Peanut Sauce or Ponzu Sweet Chili sauce.
What to serve with it
These ground chicken meatballs can be served with toothpicks as an appetizer or over rice with a favorite vegetable side dish for a main meal.
How to Store leftovers
Store any leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stove top.
Freezing meatballs
Freezing meatballs is a handy way to get ahead. Make a double batch and freeze them! Cook the meatballs as directed but do NOT put them in the sauce.
- Place the cooked cooled meatballs on a parchment lined rimmed baking sheet with some space in between.
- Place in the freezer for 1-2 hours to flash freeze them. This allows you to remove as many meatballs as desired and so they don't stick together.
- Once frozen, put the meatballs in a freezer safe container or freezer bag and freeze for up to 3 months.
- Thaw the frozen meatballs in the refrigerator. Reheat in a medium heat oven on a sheet pan in a single layer. Toss in sauce and serve.
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Recipe
Thai Ground Chicken Meatballs with Sweet Chili Sauce
Ingredients
For the Meatballs
- 1 pound ground chicken 96% lean ground chicken
- 1 large egg
- ½ cup panko breadcrumbs regular or gluten-free
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce regular or gluten-free
- 1 tablespoon minced cilantro
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
For the Sauce
- ½ cup sweet chili sauce
- 1 lime juiced
Optional Garnish ideas
- sliced green onion
- torn cilantro
- sesame seeds
Instructions
For the Meatballs
- Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or spray with non-stick cooking spray.
- In a large mixing bowl combine the ground chicken, egg, breadcrumbs, 2 tablespoons sweet chili sauce, soy sauce, minced cilantro, grated garlic, and grated ginger. Gently mix until well combined.
- Portion the chicken into golf ball sized portions (1.5 tablespoons each) using a cookie scoop and roll them into smooth balls. Place the meatballs at least 1” apart on the prepared baking sheet.
- Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165F.
For the Sauce
- While the meatballs are cooking make the sauce. Combine the sweet chili sauce, and lime juice in a large bowl and whisk to combine.
- Remove the meatballs from the oven allow to sit for 1-2 minutes. Then add to the sauce and toss to coat.
- Enjoy garnished with green onion, cilantro, or sesame seeds.
Notes
- Place the cooked cooled meatballs on a parchment lined rimmed baking sheet with some space in between.
- Place in the freezer for 1-2 hours to flash freeze them. This allows you to remove as many meatballs as desired and so they don't stick together.
- Once frozen, put the meatballs in a freezer safe container or freezer bag and freeze for up to 3 months.
- Thaw the frozen meatballs in the refrigerator. Reheat in a medium heat oven on a sheet pan in a single layer. Toss in sauce and serve.
wilhelmina says
These were amazingly juicy and delicious! Great recipe!
Connie says
These flavors are so great! Love the Thai flavors added in.
Ramona D says
Just made these and they are even better than I expected! Thank you!
Erica says
These were really good. The sweet chili sauce in particular is fantastic with the meatball flavors. We ate them on some Zoodles.
Kathleen says
Really love the Thai flavors in these meatballs. They are fantastic and make a perfect appetizer or meal.
MacKenzie says
Love, Love, Love this recipe! I have been searching for recipes high in protein and this recipe was perfect. The homemade meatballs are fabulous. Next time I am going to double the recipe for easy lunches.
Mahy says
Well, let's just say that I love everything about this recipe. I always use sweet sauce with my chicken meatballs. And I almost always make rice to pair. Such a wonderful combination!
Gina Abernathy says
These chicken meatballs are the bomb! They have so much flavor in just one bite. The cilantro, garlic, ginger and sweet chili sauce give these meatballs just what they need. Chili sauce is my favorite to use in as many recipes as I possibly can.