These Thai Chicken Meatballs are my go-to when I want big, bright flavor without a lot of fuss. I first developed this version on a weeknight when I had ground chicken in the fridge and a jar of red curry paste on the shelf. The aroma of ginger, garlic, scallion and curry paste coming together in the mixing bowl immediately told me I’d stumbled onto something special. The meatballs stay tender because I use a mix of white and dark ground chicken and just enough panko to bind, and the sticky sauce — a sweet-spicy glaze built on sweet Thai chili sauce and lime — finishes them with a glossy, clinging coating that everyone reaches for.

I discovered how versatile these bites are during a summer backyard party: served warm on a platter, they disappeared faster than my appetizer platters usually do. At home I often serve them over jasmine rice and steamed veg for a quick weeknight dinner, or on skewers as a crowd-pleasing starter. The balance of heat from the curry paste and jalapeño, acidity from lime and rice vinegar, and the caramelized sweetness from brown sugar creates an addictive profile that keeps people coming back for seconds.

Ingredients

• Ground chicken (1 1/2 pounds): Use a blend of white and dark meat when possible; it keeps the meatballs juicy. If buying packaged ground chicken, choose the option labeled a mix of thigh and breast. Avoid pure breast meat for dryness.
• Panko breadcrumbs (10 tablespoons): That’s 1/2 cup plus 2 tablespoons — they create a light binder and preserve tenderness. Use plain, not seasoned, for control over salt.
• Aromatics: 4 cloves garlic (minced, divided), 2 tablespoons fresh ginger (grated, divided), 2 scallions (finely chopped), 1 large jalapeño (seeded and finely chopped), and 2 teaspoons fresh lemongrass (white part only, finely chopped). These ingredients build the characteristic Thai profile.
• Herbs and seasonings: 1 tablespoon cilantro leaves (roughly chopped), 1 tablespoon fish sauce, 1 tablespoon Thai red curry paste, kosher salt and black pepper to taste. Fish sauce adds essential umami; if you dislike it, replace with soy sauce but expect a slightly different depth.
• Sticky sauce: 3/4 cup sweet Thai chili sauce, 3 tablespoons reduced-sodium soy sauce, 3 tablespoons light brown sugar, 2 tablespoons rice wine vinegar, and 2 tablespoons fresh lime juice. These ingredients simmer to a glossy, clingy glaze that coats each meatball.
• Garnishes (optional): Crushed peanuts, extra chopped cilantro, sliced green onions, red chili flakes and lime wedges for finishing and texture contrast.

Instructions

Preheat and prepare the pan: Arrange an oven rack in the center and preheat to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup; a rimmed sheet keeps the meatballs from rolling off when transferring. Preheating ensures a quick oven sear that helps the meatballs hold shape. Combine the meat filling: In a large mixing bowl, add 1 1/2 lb ground chicken, 10 tablespoons panko, 2 cloves minced garlic and 1 tablespoon grated ginger (reserving the same amounts for the sauce), chopped scallions, seeded jalapeño, 2 teaspoons chopped lemongrass, cilantro, 1 tablespoon fish sauce and 1 tablespoon red curry paste. Season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Use your hands or a rubber spatula to fold gently until just combined — overworking will make the patties dense instead of tender. Form the meatballs: Lightly oil your hands or spray them with nonstick spray. Scoop roughly 2 tablespoons of mixture per meatball (about golf-ball size) and roll gently — avoid compacting them too tightly. Place meatballs evenly spaced on the prepared sheet. If the mixture feels too wet, add panko 1 tablespoon at a time until it holds together. Bake until cooked through: Bake in the preheated 400°F oven for 20–25 minutes, until an instant-read thermometer registers 165°F in the center. Ovens vary; start checking at 18 minutes for smaller batches. Rest on the sheet for a couple of minutes before moving to the sauce to avoid breakage. Make the sticky sauce: While the meatballs bake, combine 3/4 cup sweet Thai chili sauce, 3 tablespoons reduced-sodium soy sauce, 3 tablespoons light brown sugar, 2 tablespoons rice wine vinegar, and 2 tablespoons lime juice in a large skillet over medium heat. Add the remaining 2 minced garlic cloves and 1 tablespoon grated ginger. Whisk and bring to a gentle simmer, then reduce heat and simmer 5–8 minutes until slightly thickened and glossy. Taste and adjust: more lime for brightness, more sugar for sweetness, or a pinch of red chili flakes for heat. Coat and serve: Transfer baked meatballs into the skillet with the warm sauce and gently toss to coat, allowing the glaze to cling. Serve immediately on a platter or over steamed jasmine rice. Garnish with crushed peanuts, cilantro, and lime wedges for brightness and crunch.

Storage Tips

To keep quality, chill leftovers within two hours in a shallow airtight container. Refrigerated meatballs last about 3 days; reheat in a skillet over medium-low heat with a tablespoon of water or extra sauce to prevent drying. For freezing, place formed raw meatballs on a parchment-lined tray and freeze until solid (about 1–2 hours), then transfer to a freezer bag labeled with date; use within 3 months. Bake from frozen at 400°F, adding 8–10 minutes to the baking time and checking for 165°F internal temp.

Ingredient Substitutions

If you can’t find lemongrass, use 1 teaspoon grated lime zest for citrus brightness. Fish sauce gives essential umami; substitute soy sauce if needed, noting the slightly different flavor. Swap the ground chicken for ground turkey or a mix of pork and chicken for richer flavor — reduce added salt if using pork. For lower sugar, reduce brown sugar in the glaze and balance acidity with extra lime.

Serving Suggestions

Serve over steamed jasmine rice or coconut rice for a more decadent plate, or alongside a crisp cucumber-vinegar slaw to cut the richness. As an appetizer, pair with toothpicks and a small bowl of extra glaze for dipping. Garnish with crushed peanuts for crunch, chopped cilantro, sliced scallion and lime wedges for brightness. These also work well in a lettuce wrap for a lighter, handheld option.

Cultural Background

While meatballs aren’t a traditional Thai dish, this preparation borrows classic Thai elements — curry paste, fish sauce, lemongrass and lime — to create a fusion bite that honors Thai flavor profiles. Red curry paste itself combines dried chilies, garlic, lemongrass, galangal and shrimp paste; used sparingly here it adds color, aroma and a gentle heat that pairs beautifully with chicken and the sweet chili glaze.

Seasonal Adaptations

In spring and summer, lighten the plate with a mango-cucumber salad and fresh herbs. In cooler months, serve meatballs over warm coconut rice with roasted broccoli and a sprinkle of toasted cashews for an autumnal contrast. For holiday gatherings, make them mini-sized and serve on skewers with festive garnishes.

Meal Prep Tips

Form meatballs ahead and refrigerate on a tray covered with plastic wrap for up to 24 hours; bake just before serving. For large batches, freeze portions and reheat in a warm oven set to 325°F to preserve juiciness. Pack reheated meatballs in microwave-safe containers with a splash of sauce for easy work lunches; they reheat well for quick midweek meals.

These Thai-inspired bites are easy to scale and welcome play — adjust spice and sweetness to taste, and don’t be afraid to swap proteins. I hope they become a favorite in your repertoire like they are in mine: reliable, bold, and crowd-pleasing. Enjoy!