Thai Ground Chicken Meatballs with Sweet Chili Sauce
Thai chicken meatballs are crisp on the outside and juicy on the inside. Packed with flavors of sweet chili sauce, fresh cilantro, garlic, and ginger. Tossed in a sweet chili sauce and garnished with crunchy peanuts on top.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Thai
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 4 5-meatball servings (total yield: 20 meatballs)
Calories: 280kcal
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
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.
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.
How to freeze 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.
Calories: 280kcal | Carbohydrates: 28g | Protein: 27g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 728mg | Potassium: 64mg | Fiber: 1g | Sugar: 20g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg