Craving a dish that’s fun, flavorful, and easy enough for a weeknight dinner? These Thai chicken meatballs with sweet chili sauce are the answer. Juicy, tender ground chicken meatballs get a punch of authentic Thai-inspired flavors—ginger, garlic, fish sauce, green onions—then get bathed in a sticky sweet chili glaze that’s both tangy and a little spicy. Think “best meatballs ever” with an Asian twist. Whether you're whipping up a batch of baked chicken meatballs or looking for healthy chicken meatball recipes, this one checks all the boxes: easy, wholesome, and crowd-pleasing.
Thai Chicken Meatballs with Sweet Chili Sauce
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Servings 4 (2–3 meatballs per person as an appetizer; 4–5 as a main)
Mixing bowl Standard bowl works well, or a large glass or stainless bowl.
Baking sheet Lined with parchment paper or lightly greased foil to prevent sticking.
Measuring cups and spoons For accurate seasoning.
Skillet or sauté pan (optional) If you prefer browning meatballs before baking, this helps seal in flavors.
Wire rack (optional) Placing meatballs on a rack over a baking sheet gives them more even airflow, but you can bake them directly on the sheet.
Brush or small ladle For glazing with sauce.
Instant-read thermometer Optional but helpful: chicken should reach an internal temp of 165 °F (74 °C).
For the meatballs
- 1 lb 450 g ground chicken
- 1 large egg beaten
- ½ cup panko breadcrumbs or crushed plain crackers
- ¼ cup finely chopped green onions about 2–3 stalks
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp fish sauce or substitute low-sodium soy sauce
- 1 tsp sesame oil
- ½ tsp red pepper flakes optional; adjust for heat
- ½ tsp salt
- ¼ tsp black pepper
For the sweet chili sauce
- ½ cup Thai sweet chili sauce store-bought or homemade
- 1 tbsp honey
- 1 tsp rice vinegar
- ½ tsp sriracha optional, for extra heat
- 1 tsp lime juice
For garnish
- 2 tbsp chopped cilantro
- Extra chopped green onions
- Sesame seeds optional
Preheat oven & prep pan
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or foil.
Mix the meatball base
In a large bowl, combine ground chicken, beaten egg, panko, minced garlic, ginger, chopped green onions, fish sauce, sesame oil, red pepper flakes, salt, and pepper. Use clean hands or a spatula to gently mix until just combined—don’t overmix.
Form meatballs
Scoop roughly 2 tablespoons of mixture and roll into a ball. Aim for uniform sizes so they cook evenly. Place meatballs on the prepared baking sheet about 1-inch apart.
Optional searing
For extra texture and flavor, heat a drizzle of oil in a skillet over medium-high. Brown meatballs in batches, turning to get a golden crust (~2 minutes per side). Transfer to the baking sheet.
Bake
Bake until the internal temperature reaches 165 °F (74 °C), about 18–20 minutes. If you didn’t sear, baking time may go to 22 minutes.
Make the sweet chili glaze
In a small saucepan, combine Thai sweet chili sauce, honey, rice vinegar, sriracha, and lime juice. Warm gently over medium-low heat, stirring until bubbly and slightly thickened (~3–5 minutes).
Glaze the meatballs
When meatballs are cooked, either brush the glaze onto each one or toss meatballs directly in the saucepan. Coat them thoroughly, returning them to the baking sheet to let the sauce set a bit (3–4 minutes more in oven or under broiler for caramelization).
Garnish & serve
Sprinkle with chopped cilantro, green onions, and sesame seeds. Serve immediately.
Pairings
- Rice & sides: Sticky jasmine rice or coconut rice complements the sweet chili flavors. Or serve over peanut noodles for a hearty meal.
- Vegetables: A fresh cucumber salad with lime, chili, and mint brings brightness. Blanched broccoli or steamed bok choy add green balance.
- Dipping sauces: Extra sweet chili, spicy peanut sauce, or a zesty lime-scallion dressing elevate the meal.
- Toppings: Pickled red onions or carrot ribbons add color and tang.
- Beverages:
- Cold Thai iced tea or unsweetened iced green tea.
- For adult guests, a crisp lager, a citrusy IPA, or a cold Riesling pairs beautifully.
FAQs
1. Can I use chicken breast or thigh for ground chicken?
Yes—you can grind boneless, skinless chicken breast or thigh. Breast gives leaner, firmer texture; thigh offers extra juiciness. Blending part thigh and part breast balances flavor and health.
2. Are these meatballs healthy?
Using lean ground chicken makes them a “chicken meatballs healthy” choice. Baking (instead of deep-frying) cuts added fat, and portion control helps keep calories moderate.
3. Can I make this recipe in a crockpot?
Yes—brown meatballs first (optional), then add to a slow cooker with sweet chili glaze. Cook on low for 2 hours or high for 1 hour. You’ll end up with tender meatballs in a flavorful sauce, perfect for shredding into tacos or serving over grains. (Think fun twist on chicken crockpot recipes.)
4. What if I want to make Italian chicken meatballs instead?
Switch up the seasonings: use Italian herbs (oregano, basil), Parmesan cheese, garlic, onion, and tomato sauce. But for these Thai chicken meatballs, let the Asian flavor shine. You can still enjoy them as part of your “Italian chicken meatballs vs. Thai” explorations.
5. Can I use this recipe for chicken meatball meals like spaghetti or soup?
Absolutely. These meatballs work nicely in noodle bowls, rice bowls, skewers, soups, or taco-style wraps. They’re versatile as a “chicken meatball dinner idea” for leftovers or batch cooking. Keep sauce and bread simple to let their flavor pop.
