These Thai Chicken Meatballs have been a favorite in my kitchen since I first made them years ago, and they’ve stood the test of time for a reason. I love how easy they are to whip up, and baking them keeps them light but still packed with juicy flavor. The real magic, though, is in the sweet and spicy peanut sauce that brings everything together. Every time I make this dish, it reminds me why it’s been a go-to for years—it’s just that good! Preheat your oven to 375℉. Line a baking sheet with parchment paper to keep the meatballs from sticking and for easy cleanup later. In a medium bowl, mix together 1 pound of ground chicken, 4 chopped green onions, ¼ cup chopped cilantro, 1 tablespoon fish sauce, 1 tablespoon red curry paste, 1 cup breadcrumbs, 1 egg, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir everything just until it’s well combined. Tip: Be careful not to overmix—just stir until the ingredients are evenly incorporated to keep the meatballs tender. Using your hands or a small cookie scoop, shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Leave a little space between each one so they cook evenly. Place the baking sheet in the preheated oven and bake the meatballs for about 18-20 minutes, or until they’re fully cooked and golden brown. While the meatballs are baking, heat 1 tablespoon of sesame oil in a medium saucepan over medium heat. Add 1 tablespoon of red curry paste and cook for a couple of minutes, stirring constantly to release the flavors. Stir in 14 ounces of coconut milk, 2 tablespoons of peanut butter, 1 tablespoon of brown sugar, ¼ teaspoon of red pepper flakes, and ¼ teaspoon each of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened. Tip: If you want a thicker sauce, let it simmer a bit longer until it reaches your desired consistency. Once the meatballs are done baking, add them to the saucepan with the peanut sauce. Gently toss them to coat each meatball fully in the sauce. Garnish the meatballs with extra cilantro or parsley and serve them hot with your favorite side.
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