This recipe for Thai chicken meatballs has been a weeknight hero in my kitchen since I first adapted it from a street-food inspired idea. I discovered this combination on a rainy evening when I wanted comforting, bold flavors without hours of fuss: bright lime, warm ginger, fragrant lemongrass and just enough red curry to make the meatballs sing. The first time I served them, my family cleared the platter before I could grab a photo—an instant sign that these bites were keeper-worthy. The texture is tender and slightly springy because the mix of white and dark ground chicken keeps them juicy, while panko gives them a light lift.

What makes these stand out is the glaze: a sweet-chili base balanced with soy, lime and brown sugar that clings to each meatball with a glossy sheen. They work as finger food at parties, a protein-packed main when served with rice and steamed greens, or sliced over a crisp salad for lunch prep. I’ll walk you through why each ingredient matters, how to avoid common pitfalls like overmixing, and several ways to scale or adapt the flavors to suit dietary needs. Expect bright aromatic notes, a gentle heat from jalapeño, and the savory backbone of fish sauce that brings everything together.

Ingredients

• Ground chicken (1 1/2 lb): Use a blend of white and dark meat for juiciness and flavor. Avoid all-breast mixes; the darker meat keeps the texture tender and the cost lower.
• Panko breadcrumbs (10 tbsp / 1/2 cup + 2 tbsp): Light binder that prevents dense meatballs—add more by tablespoon increments only if the mixture feels too wet.
• Garlic (4 cloves) & ginger (2 tbsp): Mince and divide: half goes into the meatball mix and half into the sauce for layered aromatic depth.
• Scallions (2): Finely chopped for a fresh oniony lift; both white and green parts add color and flavor.
• Jalapeño (1): Seeded and chopped for mild heat; keep seeds if you like more spice.
• Lemongrass (2 tsp, white part): Finely chopped; it lends lemony citrus notes that are quintessentially Thai.
• Cilantro (1 tbsp): Roughly chopped leaves folded into the mix for bright herbal aroma.
• Fish sauce (1 tbsp): Adds umami depth; if you must substitute, use soy sauce but know the flavor will be different.
• Thai red curry paste (1 tbsp): Key savory-spicy element—choose a reputable brand like Mae Ploy or Thai Kitchen for authentic flavor.
• Sticky sauce: 3/4 cup sweet Thai chili sauce, 3 tbsp reduced-sodium soy sauce, 3 tbsp light brown sugar, 2 tbsp rice wine vinegar, 2 tbsp lime juice. These combine to make a glossy, balanced glaze.
• Seasoning: Kosher salt and black pepper to taste; start with 1/2 tsp salt and 1/4 tsp pepper in the meatball mix.
• Optional garnishes: Crushed peanuts, extra chopped cilantro, sliced green onions, red chili flakes, lime wedges for serving.

Instructions

Preheat and prepare: Arrange your oven rack to the center position and preheat to 400°F. Line a large rimmed baking sheet with parchment for easy cleanup. Proper preheating ensures even browning and predictable cooking time. Mix the ingredients: In a large bowl combine 1 1/2 lb ground chicken, 10 tbsp panko, 2 cloves minced garlic, 1 tbsp grated ginger, chopped scallions, seeded jalapeño, 2 tsp finely chopped lemongrass, 1 tbsp chopped cilantro, 1 tbsp fish sauce and 1 tbsp red curry paste. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Use your hands or a rubber spatula and mix gently until just combined—overworking will make meatballs dense. Form the meatballs: Lightly oil your hands or spray with nonstick spray to prevent sticking. Scoop about 2 tablespoons of mixture and roll into golf ball-sized rounds; place them on the prepared sheet evenly spaced. If the mix seems too wet add panko 1 tbsp at a time until it holds shape. Bake until cooked through: Transfer the baking sheet to the oven and bake for 20–25 minutes, until an instant-read thermometer inserted in the center registers 165°F. Baking is an efficient method to cook many meatballs evenly without constant tending. Make the sticky glaze: While the meatballs bake, combine 3/4 cup sweet Thai chili sauce, 3 tbsp reduced-sodium soy sauce, 3 tbsp light brown sugar, 2 tbsp rice wine vinegar, 2 tbsp lime juice, the remaining 2 cloves minced garlic and 1 tbsp grated ginger in a skillet or wok. Whisk and bring to a gentle simmer over medium heat. Reduce to a low simmer and cook 5–8 minutes until slightly thickened—watch carefully to prevent burning. Toss meatballs in sauce: When meatballs are done, transfer them directly into the skillet with the warm glaze. Gently toss until each meatball is thoroughly coated and glossy. Keep the pan warm off heat if holding briefly before serving. Garnish and serve: Arrange on a platter or serve straight from the pan. Sprinkle crushed peanuts, chopped cilantro, sliced green onions and a squeeze of lime. Serve with steamed jasmine rice, lettuce cups or as an appetizer with toothpicks.

Storage Tips

Refrigerate leftovers in an airtight container for up to 4 days. To freeze, flash-freeze baked meatballs in a single layer on a tray for 1 hour, then transfer to a freezer bag or container for up to 3 months. Reheat gently in a skillet with a splash of water or extra glaze over low heat to prevent drying; microwave works for convenience but cover to retain moisture. For best texture, thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you dislike fish sauce, use soy sauce for umami but expect a slightly different profile. For gluten-free versions swap panko for gluten-free breadcrumbs and use tamari or a gluten-free soy alternative. To lower carbs, reduce the brown sugar in the glaze and replace sweet chili sauce with a sugar-free chili sauce plus a touch of honey or sugar substitute to maintain the glossy finish. Ground turkey can substitute for chicken, but choose not-all-breast versions for juiciness.

Serving Suggestions

Serve as an appetizer with toothpicks and lime wedges, plated over steamed jasmine rice and sautéed bok choy for dinner, or sliced over a salad of mixed greens, cucumber ribbons and pickled carrot for a bright lunch. Garnish with crushed peanuts and extra cilantro for texture and freshness. They also pair beautifully with cold beer or a dry Riesling to balance the sweet-heat glaze.

Cultural Background

These flavors are inspired by Thai street food: aromatic herbs like lemongrass and the heat-sweet-sour balance that defines many Thai dishes. Red curry paste is a central component in Thai cooking, bringing roasted chilies, garlic, shallot and galangal together. While not a traditional Thai meatball in the strictest sense, this adaptation borrows authentic ingredients and condenses them into an approachable, Western-friendly format ideal for home cooks.

Seasonal Adaptations

In summer, serve meatballs cold on skewers with a mango salad to highlight fresh fruitiness. In winter, increase warming spices—add a pinch of ground coriander or a splash of coconut milk to the glaze for richness. For holiday crowds, double the batch and keep warm in a low oven set to 200°F on a sheet pan covered with foil while finishing last-minute sides.

Meal Prep Tips

Prepare the mixture and shape meatballs a day ahead, then store uncooked meatballs covered in the fridge. Alternatively, bake meatballs, cool, and refrigerate with glaze separate; reheat in the glaze for 5–8 minutes before serving. Portion cooked meatballs into meal prep containers with rice and steamed vegetables for easy weekday lunches.

These Thai-style chicken meatballs are a dependable crowd-pleaser—bright, saucy and full of satisfying texture. Try a batch this week and tweak the heat to your taste; these little bites adapt well and always disappear quickly.