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Thai Chicken Meatballs with Sweet Chili Sauce

Thai chicken meatballs with sweet chili sauce garnished with green onions and sesame seeds on a white plate
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Juicy baked Thai chicken meatballs packed with garlic, ginger, cilantro, and sesame oil, tossed in a sticky 2-ingredient sweet chili lime sauce. Bold Thai-inspired flavor made simple.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 large egg
  • 1 cup Panko breadcrumbs
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon garlic, freshly grated
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil (for the baking sheet)
  • 1/2 cup sweet chili sauce
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 to 2 tablespoons water, to thin as needed

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and set aside.
  2. In a large bowl, combine ground chicken, egg, Panko breadcrumbs, sweet chili sauce, soy sauce, cilantro, garlic, and ginger. Gently fold until just combined. Do not overmix.
  3. Drizzle sesame oil over the prepared baking sheet and rub evenly across the surface. Use residual oil on hands to prevent sticking while rolling.
  4. Portion mixture into golf ball-sized balls (about 1 and 1/2 tablespoons each) and place at least 1 inch apart on the baking sheet.
  5. Bake for 15 to 18 minutes or until internal temperature reaches 165 degrees F on an instant-read thermometer.
  6. While meatballs bake, whisk together sweet chili sauce, lime juice, and 1 tablespoon water in a large bowl. Add a second tablespoon of water if the sauce is too thick to pour.
  7. Add hot meatballs directly from the oven to the sauce and toss until every meatball is evenly coated.
  8. Garnish with sliced green onions, fresh cilantro, and toasted sesame seeds. Serve immediately.

Notes

  • Do not overmix the meat mixture or the meatballs will turn out dense and dry. Mix only until ingredients are just combined.
  • Use tamari or coconut aminos and gluten-free Panko for a fully gluten-free version.
  • Air fryer option: cook at 400 degrees F for 14 to 16 minutes, shaking the basket halfway through, then toss in sauce and serve.
  • Add sriracha or a teaspoon of peanut butter to the sauce for extra heat or a Thai peanut variation.
  • Always add meatballs to the sauce while hot so the sauce clings and absorbs properly.

Nutrition

Find it online: https://www.benefitiany.com/thai-chicken-meatballs/