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Thai Chicken Meatballs

These Thai Chicken Meatballs are bursting with flavor! Juicy, spiced chicken paired with a sweet chili dipping sauce makes for an irresistible treat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Meatballs:

  • 1 pound ground chicken lean preferred
  • 1 large egg
  • 1 cup Panko breadcrumbs
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • ½ cup sweet chili sauce for serving
  • 2 tablespoons lime juice freshly squeezed
  • 1-2 tablespoons water to thin the sauce if necessary
  • sliced green onion for garnish
  • cilantro chopped, for garnish
  • sesame seeds for topping

Instructions

Cooking Instructions:

  • Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking and a golden finish.
  • Step 2: In a large mixing bowl, combine the ground chicken, egg, Panko breadcrumbs, sweet chili sauce, soy sauce, minced cilantro, grated garlic, grated ginger, and sesame oil. Mix until just combined.
  • Step 3: Scoop about 2 tablespoons of the mixture and roll into balls. Place on a baking sheet, spacing them about 1 inch apart.
  • Step 4: Bake for 18-20 minutes until cooked through with an internal temperature of 165°F (74°C).
  • Step 5: For the dipping sauce, whisk together sweet chili sauce, lime juice, and water until combined. Adjust water for desired consistency.
  • Step 6: Serve warm, drizzled with the dipping sauce and garnished with green onion, cilantro, and sesame seeds.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Baking parchment or foil
  • Meat Thermometer
  • Whisk

Notes

  • For a healthier option, use ground turkey or lean beef instead of chicken.
  • These meatballs can be prepared a day in advance and stored in the refrigerator.
  • Freeze leftovers for up to 3 months; reheat at 350°F until warmed through.