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Thai Chicken Meatballs with Sweet Chili sauce

Thai Chicken Meatballs with Sweet Chili Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Thai
Servings 4 (2–3 meatballs per person as an appetizer; 4–5 as a main)

Equipment

  • 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).

Ingredients
  

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

Instructions
 

Preheat oven & prep pan

  1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or foil.

Mix the meatball base

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Sprinkle with chopped cilantro, green onions, and sesame seeds. Serve immediately.