Thai Chicken Meatballs

These Thai chicken meatballs are full of flavor, cooked in a rich and creamy coconut curry sauce with fresh vegetables. Everything cooks in one pan, making it an easy weeknight meal. Serve over rice or noodles for a tasty and satisfying dinner everyone will enjoy.

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Course: Dinner

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 395kcal

Author: Liora

Ingredients

MEATBALLS

1 lb ground chicken
½ cup panko breadcrumbs
1 large egg
2 cloves garlic minced
2 tsp fresh ginger grated
1 Tbsp soy sauce or tamari
1 Tbsp lime juice
1 Tbsp chopped cilantro
1 Tbsp chopped green onions
½ tsp salt
¼ tsp black pepper
1 Tbsp olive oil or avocado oil

SAUCE AND VEGETABLES

½ Tbsp olive oil or avocado oil
1 –2 tsp 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 cut diagonally
½ tsp salt
¼ tsp black pepper
1 can 13.5 oz coconut milk
2 Tbsp soy sauce or tamari
2 Tbsp Thai red curry paste
Remaining lime juice
Fresh cilantro chopped (for garnish)
Sliced green onions for serving

Instructions

In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix gently until just combined.
Using your hands or a cookie scoop, form the mixture into 1-inch meatballs and place them on a plate.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 8–10 minutes. Remove them from the skillet and set aside.
In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt, and pepper. Sauté for 3–4 minutes until vegetables are slightly tender but still crisp.
Pour in coconut milk, soy sauce, red curry paste, and remaining lime juice. Stir to combine and bring to a gentle simmer.
Return the meatballs to the skillet. Let them simmer in the sauce for 8–10 minutes, stirring occasionally, until fully cooked and coated with the curry.
Plate the meatballs over rice, noodles, or a low-carb option like cauliflower rice. Garnish with fresh cilantro and sliced green onions.

Notes

Gluten-free option: Use tamari instead of soy sauce and replace panko breadcrumbs with gluten-free breadcrumbs, almond meal, or almond flour. Texture may differ slightly but flavor stays great.
Storage: Cool completely, then store meatballs with sauce and vegetables in an airtight container for 4–5 days in the fridge.
Freezing: Freeze cooked meatballs with sauce and vegetables for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low heat or in the microwave in short intervals. Add a splash of water or broth if the sauce becomes too thick.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition