This recipe for Thai chicken meatballs has been one of my most-requested dishes at gatherings for years. I first stumbled on the flavor profile while experimenting with pantry staples and a jar of red curry paste on a busy weeknight; I wanted something quick but full of personality. The combination of aromatic ginger, bright lime, and a touch of lemongrass transforms ordinary ground chicken into tender, fragrant bites. They are soft inside, lightly browned on the outside when baked, and finished in a glossy sauce that clings to every nugget.

I remember the first time I served these to friends: a skeptical colleague called them "surprisingly addictive," and my partner polished off half the platter before I could pass it around. The texture is what sells them — using a mixture of white and dark ground chicken keeps them moist, and a light hand when mixing prevents dense, chewy balls. These are easy to scale, pack well for parties, and deliver the bright, layered flavors of Thai cuisine without complicated steps.

Ingredients

• Ground chicken (1 1/2 pounds): Use a mix of white and dark meat for juiciness and flavor — avoid 100% breast if you want moist results. I often buy pre-mixed ground chicken from the grocery store or mince my own from thigh and breast pieces.
• Panko breadcrumbs (10 tablespoons): Gives structure and lightness. Use plain panko for the best texture; if the mixture feels too wet, add an extra tablespoon at a time until it holds.
• Aromatics: Garlic (4 cloves, divided), fresh ginger (2 tablespoons grated, divided), scallions (2, finely chopped), jalapeno (1, seeded and chopped), and lemongrass (2 teaspoons, white part only) — these build the Thai backbone of flavor.
• Herbs & seasonings: 1 tablespoon chopped cilantro, 1 tablespoon fish sauce, 1 tablespoon Thai red curry paste, kosher salt and pepper to taste. Fish sauce adds important umami; if you skip it, add a splash more soy.
• 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 lime juice — whisked and simmered with the remaining garlic and ginger to a glossy finish.
• Garnishes (optional): Crushed peanuts, chopped cilantro, sliced green onions, red chili flakes, lime wedges — each adds texture and brightness when serving.

Instructions

Preheat and prep: Position an oven rack to the center and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup. This ensures even browning and prevents sticking while you prepare the mixture. Mix the base: In a large mixing bowl combine 1 1/2 pounds ground chicken, 10 tablespoons panko, 2 cloves minced garlic, 1 tablespoon grated ginger, 2 finely chopped scallions, the seeded and chopped jalapeno, 2 teaspoons finely chopped lemongrass, 1 tablespoon roughly chopped cilantro, 1 tablespoon fish sauce, and 1 tablespoon Thai 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 produce firm meatballs. Form into balls: Lightly oil your hands or spray with non-stick spray and scoop mixture into roughly golf ball-sized portions (about 2 tablespoons each). Roll gently — avoid compacting them too tightly. Arrange meatballs on the prepared sheet with some space between to allow hot air circulation. If the mixture feels too loose, add panko 1 tablespoon at a time. Bake until safe: Bake in the 400 degrees F oven for 20 to 25 minutes, or until an instant-read thermometer reads 165 degrees F in the center. The meatballs will be pale golden; if you want a crispier exterior, broil for 1-2 minutes at the end while watching closely. Prepare the sticky glaze: While the meatballs bake, whisk together 3/4 cup sweet Thai chili sauce, 3 tablespoons reduced sodium soy sauce, 3 tablespoons light brown sugar, 2 tablespoons rice wine vinegar, 2 tablespoons lime juice, and the remaining 2 cloves minced garlic and 1 tablespoon grated ginger in a large skillet. Bring to a gentle simmer over medium heat, then lower to a steady simmer and cook 5 to 8 minutes until glossy and slightly thickened. Keep the pan warm. Coat and finish: When meatballs are done, transfer them directly into the skillet with the sauce and gently toss to coat. Heat for 1 to 2 minutes so the flavors meld. Turn off the heat and keep covered on the warm burner until serving. Garnish and serve: Transfer to a serving platter or present straight from the skillet. Sprinkle with crushed peanuts, chopped cilantro, sliced green onion, and a squeeze of lime. Serve with steamed rice, lettuce leaves, or toothpicks for easy snacking.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions on a baking sheet until solid, then transfer to a zip-top bag for up to three months. When reheating refrigerated or frozen meatballs, warm gently in a skillet with a little water or extra sauce over low heat to avoid drying them out; microwaving often makes them tough. Sauces freeze well in smaller containers for single-use reheats and help preserve texture.

Ingredient Substitutions

If you need to avoid fish sauce, swap an equal amount of soy sauce or tamari and add 1/2 teaspoon more lime for brightness. For gluten-free needs replace panko with certified gluten-free breadcrumbs or crushed rice crackers and use gluten-free soy sauce. To make them spicier, add more red curry paste or include seeds in the jalapeno; for milder flavors remove the jalapeno entirely and reduce curry paste to 3/4 tablespoon.

Serving Suggestions

These work beautifully as an appetizer on a party platter with toothpicks, or as the centerpiece of a bowl with steamed jasmine rice and quick-pickled vegetables for a weeknight meal. Serve with crisp lettuce leaves for DIY wraps, or pair with simple cucumber salad and lime wedges for contrast. Garnish with crushed peanuts and extra cilantro to add texture and fresh herbal notes.

Cultural Background

These bites are inspired by Thai street flavors, particularly the balance of sweet, sour, salty, and spicy that defines much of Thai cooking. Thai red curry paste contributes aromatics like dried red chiles, garlic, and lemongrass, while fish sauce provides the savory umami backbone. Though not a traditional Thai dish per se, these meatballs borrow classic elements and adapt them into a familiar Western format, making the cuisine accessible to new palates.

Seasonal Adaptations

In summer serve them chilled with a bright mango-cucumber salsa; in colder months boost warming spices like a teaspoon of ground coriander or a dash of toasted sesame oil in the sauce. Holiday entertaining? Make miniature skewers and offer a lime-chili dipping sauce on the side for festive finger food. Fresh herbs change with seasons — switch cilantro for Thai basil if available.

Meal Prep Tips

Make the mixture up to a day ahead and keep covered in the refrigerator. Alternatively, roll and freeze raw meatballs on a tray; when ready to cook, bake from frozen for 25 to 30 minutes, then finish in the warm sauce. Pack lunch portions into individual containers with rice and a wedge of lime for easy reheats all week.

These Thai chicken meatballs are both a weeknight hero and a party pleaser. They balance convenience with layered flavor and welcome improvisation. Try them once and you will find yourself reaching for this formula again and again.