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One-Pan Thai Chicken Meatballs

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These One-Pan Thai Chicken Meatballs feature tender meatballs simmered in a creamy coconut curry sauce with vibrant vegetables. It’s a comforting, flavor-packed dish made entirely in one skillet for an easy, satisfying meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Low Lactose

Ingredients

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 (plus more for sauce)

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 meatballs)

½ tablespoon olive oil or avocado oil (for vegetables)

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)

Instructions

  1. In a large bowl, mix together ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper until just combined. Form into 1-inch meatballs.
  2. Heat a large skillet over medium heat and add oil. Cook the meatballs for 8–10 minutes, turning to brown all sides. Transfer to a plate once cooked.
  3. In the same skillet, add more oil if needed. Sauté onion, ginger, carrots, bell pepper, and snap peas with salt and pepper for 3–4 minutes, until slightly softened.
  4. Pour in coconut milk, soy sauce, red curry paste, and remaining lime juice. Stir to combine and bring to a gentle simmer.
  5. Return the meatballs to the skillet and simmer for 8–10 minutes, stirring occasionally to coat them in sauce.
  6. Serve warm over rice or noodles, garnished with fresh cilantro and sliced green onions.

Notes

  • Use tamari and gluten-free breadcrumbs or almond flour for a gluten-free version.
  • Add zucchini or baby corn for more veggies.
  • Adjust spice level with extra curry paste or chili flakes.
  • Serve over cauliflower rice or zucchini noodles for a low-carb option.
  • Freeze cooked meatballs and sauce for up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://cheftinaskitchen.com/thai-chicken-meatballs/