Thai Chicken Meatballs

Why You’ll Love This Recipe

This recipe hits every note—savory, sweet, tangy, and creamy. The meatballs are tender and full of fresh herbs and aromatics, and the coconut curry sauce coats everything in a rich, comforting layer of flavor. I like how the snap peas, carrots, and bell pepper add crunch and brightness. Best of all, it’s a one-pan meal, which makes weeknight cooking feel so much easier.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatballs

1 lb ground chicken

½ cup panko breadcrumbs

1 large egg

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 tablespoon soy sauce or tamari

1 tablespoon lime juice

1 tablespoon chopped cilantro

1 tablespoon chopped green onions

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil or avocado oil (for cooking)

Sauce and Vegetables

½ tablespoon olive oil or avocado oil

1–2 teaspoons fresh ginger, grated

1 small yellow onion (or ½ large), sliced

2 large carrots, thinly sliced

1 red bell pepper, sliced

1 cup snap peas, sliced diagonally

½ teaspoon salt

¼ teaspoon pepper

1 (13.5 oz) can coconut milk

2 tablespoons soy sauce or tamari

2 tablespoons Thai red curry paste

Remaining lime juice

Fresh cilantro, chopped (for garnish)

Sliced green onions (for serving)

directions

Make the Meatballs:
In a large bowl, I mix together the ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. I mix until just combined, then form the mixture into 1-inch meatballs using my hands or a cookie scoop.

Cook the Meatballs:
I heat a large skillet over medium heat and add the oil. Once hot, I add the meatballs and cook for 8–10 minutes, turning to brown all sides. Once cooked, I transfer them to a plate and set them aside.

Sauté the Vegetables:
In the same skillet, I add more oil if needed, then toss in the onion, ginger, carrots, bell pepper, and snap peas. I season with salt and pepper and sauté for about 3–4 minutes until they start to soften.

Make the Sauce:
I pour in the coconut milk, soy sauce, curry paste, and the remaining lime juice. I stir everything together and bring it to a gentle simmer.

Simmer the Meatballs:
I return the meatballs to the skillet and let them simmer in the sauce for 8–10 minutes, stirring occasionally to coat them well.

Serve:
I serve these meatballs warm over rice or noodles, garnished with fresh cilantro and sliced green onions.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

For a gluten-free version, I use tamari instead of soy sauce and swap panko for gluten-free breadcrumbs or even almond flour.

I sometimes add zucchini or baby corn for more veggie variety.

If I want extra heat, I add a splash of sriracha or an extra spoon of red curry paste.

For a low-carb twist, I serve it over cauliflower rice or zucchini noodles.

storage/reheating

After everything cools, I store the meatballs and sauce together in an airtight container in the fridge for up to 4–5 days. To reheat, I warm them gently on the stove over medium-low heat or microwave in 30-second intervals, stirring in between. If the sauce thickens too much, I add a splash of water or broth to loosen it.

For longer storage, I freeze the meatballs and sauce for up to 3 months. I thaw overnight in the fridge and reheat as usual.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often swap in ground turkey. It works just as well and keeps the dish just as flavorful and moist.

Is Thai red curry paste spicy?

It has a mild to medium heat. If I want it spicier, I add more paste or a dash of chili flakes. For less heat, I reduce the amount to 1 tablespoon.

Can I make this dish dairy-free?

It already is! The richness comes from coconut milk, so there’s no need for any dairy substitutions.

What’s the best side to serve with this?

I love it over jasmine rice, basmati rice, or rice noodles. Cauliflower rice is a great low-carb option too.

Can I prep the meatballs ahead of time?

Yes, I often mix and form the meatballs a day ahead and store them covered in the fridge. Then, I just cook and finish the dish the next day.

Conclusion

These One-Pan Thai Chicken Meatballs are a quick, delicious way to bring bold, comforting Thai flavors to the table. With creamy curry sauce, crisp veggies, and tender meatballs, it’s a meal I love turning to on busy nights. The best part? Everything comes together in one pan—easy to make and even easier to clean up.

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