Thai Baked Chicken Meatballs

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

Ground chicken blended with fresh flavors (lemongrass, garlic, ginger & cilantro), these baked chicken meatballs are a great lunch, dinner or party appetizer!

We are a house that loves MEATBALLS. Typically, we use ground beef, pork or even sausage and douse them in marinara sauce, and serve over pasta.

We love this recipe because it is a different take on your traditional meatball recipe – fresh Thai flavors without the burn!! I use lemongrass, ginger, garlic, and cilantro. Do you love spice? Add some heat with a teaspoon of sriracha, or a little hot sauce if you’re into it.

While I do brown these in an oven-safe skillet, and could actually cook them fully on the stove, I prefer to brown them up and then either put the skillet right in the oven or spray a baking sheet with cooking spray and bake in the oven.

You could serve these as an appetizer (just put some toothpicks in each one, and call it good), as a main dish with a few vegetable sides, or as a really great meal prep idea for lunch!

Are you a huge fan of meatball recipes? You will love these recipes! Try this Italian Meatball Soup, or these Meatball Bombs, or Albondigas!

FAQS AND TOP TIPS

HOW DO I KNOW WHEN CHICKEN MEATBALLS ARE DONE?

Use a digital thermometer, you need chicken to be 165 degrees F to be safe to eat.

WHY ARE MY MEATBALLS TOUGH?

Mixing TOO well can make your meatballs tough and chewy. Just a quick mix until the flavors blend is all that is needed. I like to sprinkle the seasonings over the top of the chicken, to help incorporate them into the mix without having to OVER mix.

CAN YOU FREEZE THAI CHICKEN MEATBALLS?

Yes, you can! These meatballs are SO good to make ahead and freeze well.

FREEZING RAW MEATBALLS

Place on a baking sheet or sheet pan. cover loosely with plastic wrap and freeze several hours. Remove from the baking sheet, and store in a freezer-safe plastic bag. To eat, remove as many meatballs as you need and bake on a baking sheet in the oven at 400 degrees F. You’ll need 10-15 minutes.

FREEZING COOKED MEATBALLS

Allow to cool completely and place on a baking sheet. cover loosely with plastic wrap and freeze several hours. Remove from the baking sheet, and store in a freezer-safe plastic bag. To eat, remove as many meatballs as you need and heat in the microwave until piping hot.

INGREDIENTS

• GROUND CHICKEN – either make your own freshly ground chicken by putting chicken breast in a food processor and pulsing until coarse or grab it from the store. Ground turkey breast is a great substitute here too.
• ONION – diced up finely!
• FRESH CILANTRO – grab it, chop it, add it. Easy!
• LEMONGRASS – if you can’t find fresh lemongrass, don’t worry! You can buy lemongrass paste in the produce section, or online.
• GINGER – grate it fresh or use ginger paste
• GARLIC – use a little extra if you are a garlic lover!
• BREAD CRUMBS – I use plain bread crumbs here
• SALT & PEPPER – to tasted
• OLIVE OIL – for cooking. You can use any kind of oil that you like best.

HOW TO MAKE THIS CHICKEN MEATBALLS RECIPE

Full, printable recipe below – just scroll down to the recipe card!

Preheat the oven to 400 degrees F.

1. In a large bowl, add the chicken, cilantro, lemongrass, ginger, garlic, onion, salt & pepper.
2. Mix with a spatula.
3. Using a cookie scoop for evenly sized meatballs, scoop out.
4. Roll in your hand to make balls.
5. Place on a plate, and continue until the mixing bowl is empty!
6. Add oil to an oven-safe skillet.
7. Add the meatballs, and brown.
8. Bake in the oven 8-10 minutes, until fully cooked.

WANT TO TRY THIS RECIPE?
PIN IT TO YOUR FAVORITE PINTEREST BOARDS!
FIND ME ON PINTEREST, FACEBOOK OR INSTAGRAM FOR MORE DELICIOUS RECIPES!

Thai Chicken Meatballs

Ground chicken blended with fresh flavors (lemongrass, garlic, ginger & cilantro), these baked chicken meatballs are a great lunch, dinner or party appetizer!

5 from 1 vote

Print Pin

Course: Appetizer, Main Course

Cuisine: Thai

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 18 meatballs

Calories: 57kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Equipment

• Oven safe skillet

Ingredients

• 1 lb ground chicken (or turkey)
• 1/4 cup onion finely diced
• 1/2 cup cilantro chopped
• 2 tsp ginger grated
• 1 tsp lemongrass paste
• 1/4 cup breadcrumbs
• 2 cloves garlic minced very finely
• 1 tsp salt
• 1/2 tsp cracked pepper
• 2 Tbs vegetable oil

Instructions

• Preheat the oven to 400 degrees F.
• Combine the ingredients (except for oil) in a bowl.
• Use a cookie scoop, and roll into small balls in your hands.
• In medium skillet, heat oil over medium heat. Add meatballs and brown.
• Bake in the oven 8-12 minutes, until fully cooked.
• Devour.

Notes

FREEZING RAW MEATBALLS

Place on a baking sheet. cover loosely with plastic wrap and freeze several hours. Remove from the baking sheet, and store in a freezer-safe plastic bag. To eat, remove as many meatballs as you need and bake on a baking sheet in the oven at 400 degrees F. You’ll need 10-15 minutes.

FREEZING COOKED MEATBALLS

Allow to cool completely and place on a baking sheet. cover loosely with plastic wrap and freeze several hours. Remove from the baking sheet, and store in a freezer-safe plastic bag. To eat, remove as many meatballs as you need and heat in the microwave until piping hot.

ADDITIONS AND SUBSTITUTIONS

• Green onion – added along with the cilantro, gives more green and a lovely flavor.
• Fish sauce or soy sauce – if you’re looking for a little more umami flavor, adding a teaspoon of one or the other will be delicious.
• Lime juice – I love a little fresh lime in this recipe, it really brightens it up!

Nutrition

Serving: 1meatball | Calories: 57kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 156mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Update: This was originally posted in October of 2015, and has been updated to improve reader experience, with new photos