Name: Easy Thai Baked Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound ground chicken; 2 green onions, finely minced; 1 large egg; 1/2 lime, zested; 1/2 cup panko breadcrumbs; 1 tablespoon minced fresh cilantro; 1 tablespoon grated ginger; 1 tablespoon grated lemongrass; 1 tablespoon grated garlic; 1 teaspoon kosher salt; 1/4 cup sweet chili sauce

If you’re on the hunt for a meal that’s bursting with Thai-inspired flavors but doesn’t require hours in the kitchen, these Easy Thai Baked Chicken Meatballs are about to become your new weeknight staple. Juicy, tender, and boldly seasoned with fresh herbs, zesty lime, and bright aromatics, every bite is coated in sweet chili sauce for that dreamy sweet-and-spicy finish. Whether you’re serving them as a vibrant appetizer or a quick main course, these meatballs are proof that big flavor doesn’t mean complicated cooking.

Easy Thai Baked Chicken Meatballs Recipe - Recipe Image

Ingredients You’ll Need

You need only a handful of accessible ingredients for these Easy Thai Baked Chicken Meatballs, but each one plays a vital role in building flavor and ensuring the meatballs turn out moist, savory, and irresistible. Don’t skip any of the fresh components—they truly elevate the final dish.

Ground chicken: Lean and mild, it soaks up the Thai flavors and makes the meatballs juicy without feeling heavy.
Green onions: Finely minced, these add bright, fresh onion flavor and a hint of crunch.
Egg: Acts as the binder holding your meatballs together for that perfect bite.
Lime zest: Adds a burst of citrusy fragrance that lifts and brightens every bite.
Panko breadcrumbs: Light texture that keeps the meatballs super tender and airy.
Fresh cilantro: Chopped for freshness—classic in Thai cuisine, it brings a pop of herbal brightness.
Grated ginger: A signature Thai ingredient that brings warmth and a little zing.
Grated lemongrass: Infuses each meatball with a gentle citrusy aroma and authentic Southeast Asian flair.
Grated garlic: For deep, savory notes that round out the seasoning.
Kosher salt: Enhances all the natural flavors and keeps everything balanced.
Sweet chili sauce: Used to glaze the meatballs, it caramelizes beautifully for that sticky, glossy finish and perfect sweet-heat balance.

How to Make Easy Thai Baked Chicken Meatballs

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350 degrees F, ensuring it’s fully heated by the time your meatballs are assembled. Give your 8×8 Pyrex (or similar baking dish) a good coat of nonstick spray—this helps the meatballs release easily after baking and keeps clean-up a breeze.

Step 2: Combine All the Ingredients

In a large mixing bowl, add your ground chicken along with the finely chopped green onions, egg, freshly zested lime, panko breadcrumbs, chopped cilantro, grated ginger and lemongrass, garlic, and a teaspoon of kosher salt. This is where the magic happens: using your hands or a big spoon, mix everything together gently just until combined. Overmixing can make the meatballs tough, so be gentle and stop as soon as it all comes together evenly.

Step 3: Shape the Meatballs

Scoop about two tablespoons of the chicken mixture and roll it gently between your palms to form each meatball. Arrange them snugly in a single layer in your greased baking dish—they’ll retain their shape and stay juicy as they bake close together. You should end up with roughly 15 meatballs.

Step 4: Bake the Meatballs

Transfer the dish to the oven and bake for 10 minutes. This first stint in the oven sets the meatballs so they hold together, and begins developing the flavors. The anticipation builds as they start to firm up and release their delicious aroma.

Step 5: Glaze with Sweet Chili Sauce

Carefully pull the dish out of the oven. Using a brush or spoon, baste the tops of your meatballs generously with sweet chili sauce, making sure each one is coated. This not only adds wonderful flavor but also creates a gorgeous sticky finish as they bake further.

Step 6: Bake Until Golden and Sticky

Return the dish to the oven for another 5 to 10 minutes, until the meatballs are fully cooked through and the sweet chili sauce is bubbling and glossy. When in doubt, check a meatball—if it’s piping hot and no longer pink inside, you’re good to go! Serve them straight from the oven for maximum impact.

How to Serve Easy Thai Baked Chicken Meatballs

Garnishes

Finish your Easy Thai Baked Chicken Meatballs with some finely chopped fresh cilantro, extra sliced green onions, or a scatter of sesame seeds. For extra brightness, a wedge of lime on the side lets everyone add an extra squeeze of citrus if they like—it makes the flavors pop!

Side Dishes

These meatballs are ultra-versatile and pair beautifully with so many sides. For a classic approach, serve over fluffy jasmine rice or with steamed rice noodles to soak up that delicious chili glaze. You can round out the meal with quick sautéed veggies, a crunchy cucumber salad, or even some Thai-style slaw for a playful textural contrast.

Creative Ways to Present

Looking to impress at your next get-together? Slide a toothpick into each meatball and arrange them on a platter with a bowl of extra sweet chili sauce for dipping—they’re a guaranteed crowd-pleaser. Or, tuck them into lettuce cups with shredded carrots and fresh herbs for a light, festive appetizer. For a meal prep twist, layer them into rice bowls with pickled veggies and a runny egg.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Easy Thai Baked Chicken Meatballs, let them cool to room temperature before storing. Place them in an airtight container and refrigerate—they’ll keep beautifully for up to 4 days without sacrificing their juiciness or flavor.

Freezing

These meatballs freeze like a dream! Arrange cooled meatballs in a single layer on a baking sheet in the freezer for about an hour, then transfer to a freezer bag or airtight container. This way, they won’t stick together and you can grab just as many as you need; they’re good for up to 2 months.

Reheating

To reheat, simply warm them in a 350-degree oven, covered with foil for about 10 minutes, until hot through. For a quick fix, you can also microwave them in short bursts, or gently reheat in a skillet with a splash of water or extra sweet chili sauce to refresh that sticky glaze.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well and absorbs all the same flavors while maintaining that juicy texture. Just be sure to use a similarly lean-to-fat ratio for best results.

Do I need fresh lemongrass, or can I use paste?

If fresh lemongrass is hard to find, lemongrass paste makes a fantastic substitute—just swap at a 1:1 ratio. It blends easily and still lends that signature Thai citrusy note to the Easy Thai Baked Chicken Meatballs.

Are these meatballs spicy?

The sweet chili glaze provides a gentle warmth and a little kick, but nothing too fiery. If you want more heat, feel free to add a dash of crushed red pepper flakes or a spoonful of sriracha to the meatball mix or the glaze.

How do I know when the meatballs are done?

The meatballs should be firm, opaque, and register 165 degrees F at the center if you’re using an instant-read thermometer. The glaze will look sticky and bubbly—your kitchen will smell incredible when they’re ready!

Can I double the recipe for a crowd?

For sure! Just double all ingredients and divide the meatballs between two pans or bake in batches. They’re fantastic for parties, potlucks, or meal prep throughout the week—everyone loves bite-sized Easy Thai Baked Chicken Meatballs.

Final Thoughts

There’s something magical about a recipe that delivers maximum flavor with minimum fuss, and these Easy Thai Baked Chicken Meatballs really are that dish. Whether you’re cooking for a quick family dinner or looking for the perfect appetizer to share, they’re bound to impress. Give them a try and watch how quickly they disappear!

Easy Thai Baked Chicken Meatballs Recipe