Description
These Easy Thai Baked Chicken Meatballs combine ground chicken with flavorful Thai red curry paste, fresh herbs, and aromatic spices. Baked to perfection, they offer a deliciously moist and tender bite suitable for appetizers or main dishes, served best with green onions and peanut sauce for an authentic Thai-inspired meal.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 2 tablespoons Thai red curry paste
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 egg (beaten)
- 1/4 cup cilantro (chopped)
- Optional: 1 tablespoon coconut milk
To Serve
- Sliced green onions
- Peanut sauce
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) to prepare for baking the meatballs evenly and thoroughly.
- Mix ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, Thai red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, and optional coconut milk; stir well until the mixture is uniform.
- Shape meatballs: Using about 2 tablespoons of the mixture per meatball, roll the mixture into balls and place them spaced evenly on a baking sheet to allow for proper cooking and browning.
- Bake meatballs: Bake in the preheated oven for 20–25 minutes, or until the meatballs are golden brown and cooked through; check that the internal temperature reaches 165°F for safe consumption.
- Serve: Remove from the oven and serve the meatballs garnished with sliced green onions and a side of peanut sauce for dipping, enhancing the Thai flavor profile.
Notes
- For a creamier texture, add the optional tablespoon of coconut milk into the meatball mixture.
- Ensure the internal temperature of the meatballs reaches 165°F to avoid undercooked poultry.
- These meatballs can be served as appetizers, snacks, or main dishes paired with rice or salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
