Description
These Thai Chicken Meatballs with Sweet Chili Sauce are a flavorful and easy-to-make appetizer or main dish. Juicy ground chicken is blended with aromatic herbs and spices, baked to perfection, and tossed in a tangy sweet chili sauce with a hint of lime. Garnished with fresh green onion, cilantro, and sesame seeds, they bring vibrant Thai-inspired flavors to your table in just 30 minutes.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg
- 1 cup panko breadcrumbs
- 2 tablespoons sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated garlic
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
Sweet Chili Sauce
- ½ cup sweet chili sauce
- 2 tablespoons lime juice (from 1 lime)
- 1-2 tablespoons water (as needed to thin the sauce)
Garnishes
- Sliced green onion
- Fresh cilantro leaves
- Sesame seeds
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and drizzle the sesame oil over it. Use your hands to rub the oil evenly over the surface to prevent the meatballs from sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, 2 tablespoons sweet chili sauce, low-sodium soy sauce, minced cilantro, grated garlic, and grated ginger. Gently mix everything together until well combined, being careful not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Portion the chicken mixture into golf ball-sized servings, approximately 1½ tablespoons each. Roll each portion into smooth, round balls and place them on the prepared baking sheet, leaving at least 1 inch of space between each meatball for even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they reach an internal temperature of 165°F (74°C), indicating they are fully cooked through.
- Prepare Sweet Chili Sauce: While the meatballs bake, whisk together ½ cup sweet chili sauce, 2 tablespoons lime juice, and 1 tablespoon water in a large bowl. If the sauce is too thick to pour or coat the meatballs evenly, add an additional tablespoon of water to thin it out.
- Toss Meatballs in Sauce: Once the meatballs are hot and cooked, add them to the bowl with the prepared sweet chili sauce. Toss gently to coat each meatball thoroughly with the sauce.
- Garnish and Serve: Transfer the coated meatballs to a serving dish. Garnish with sliced green onions, fresh cilantro leaves, and a sprinkle of sesame seeds to add freshness and texture. Serve immediately and enjoy!
Notes
- For a spicier kick, add finely chopped fresh chili or a dash of chili flakes to the meatball mixture or sauce.
- The meatballs can be made ahead of time and refrigerated before baking for convenience.
- Use low-sodium soy sauce to control the saltiness of the dish.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be substituted, but panko gives a lighter texture.
- Ensure meatballs are spaced apart on the baking sheet to allow even cooking and browning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
