These Thai Chicken Meatballs with sweet chili sauce are a delicious choice for a flavor-packed, easy weeknight meal or appetizer. Whip them up in 30 minutes to enjoy these yummy spicy chicken meatballs glazed in an extra-sweet chili sauce!
What’s in Sweet Chili Chicken Meatballs?
Thai chicken meatballs are crisp on the outside and juicy on the inside. Packed with flavors of sweet chili sauce, fresh cilantro, garlic, and ginger. Tossed in a sweet chili sauce and garnished with crunchy peanuts on top!
- Ground Chicken: A great base for this flavor! I’m using “ground chicken” not “ground chicken breast” because it has a bit more structure and less moisture.
- Egg: Helps bind the meatballs together.
- Panko: Helps absorb extra moisture in the meatballs to keep them juicy without being soggy.
- Sweet Chili Sauce: Adds a bit of spice and sweetness to the meatballs.
- Soy Sauce: Adds a salty umami flavor to the meatballs.
- Cilantro: Adds a fresh, grassy flavor to the meatballs.
- Garlic and Ginger: Classic additions to Asian flavors. I like using grated aromatics in these meatballs so they incorporate smoothly without big chunks.
- Sesame Oil: Adds a nutty flavor and helps crisp the meatballs while they bake.
- Lime: Adds a bit of acidity and freshness to the sauce.
- Water: Helps thin the sauce to your desired consistency.
Pro Tip: Avoid using ground chicken breast and use up to 96% lean ground chicken instead. You’ll need some fat in the meat for the meatballs to have a better flavor and hold better.
Variations on Thai Meatballs
These meatballs are great as is, but you can also make them your own by:
- Adding Parmesan cheese into the chicken mixture
- Adding chopped veggies into the chicken mixture to get in extra veggies!
- Try a different sauce to add to the meatballs and toss them in, such as sriracha, sweet sesame sauce, teriyaki sauce, or hoisin sauce.
- Feel free to leave out the cilantro if you don’t like it, or use parsley instead.
- For crispier meatballs, bake for an extra 5-10 minutes, or place them under the broiler for a few minutes after baking.
Sweet chili sauce is a popular condiment made from red chili peppers, rice wine vinegar, garlic, sweetener, and sometimes fish sauce. It is a little bit spicy and a little bit sweet, striking a great balance of flavors.
Sweet chili sauce is available in most grocery stores in the International aisle but can also be purchased at Asian markets and online.
Unfortunately, these meatballs are not gluten-free. To make them gluten-free, use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce.
You sure can! Preheat your air fryer to 400°F and cook these meatballs for 14-16 minutes, flipping halfway through. Toss the meatballs in the sauce and serve!
How to Store and Reheat
Store leftover Thai chicken meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a large saucepan over medium-low heat until warmed through, adding water as needed to thin out the sauce.
How to Freeze
Freeze unbaked meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Microwave for 10-20 seconds to defrost before baking.
Freeze fully-baked meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
- These meatballs are great on their own served with dipping sauce as a game-day appetizer.
- Chop them up and add them to a rice bowl, salad, or sweet and spicy noodles for a hearty meal.
- Use them as a pizza topping for a sweet and spicy kick!
- Fill sub rolls with a few meatballs, some fresh or pickled veggies, and more sweet chili sauce for delicious sandwiches.
Thai Chicken Meatballs with Sweet Chili Sauce Recipe
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 large egg
- 1 cup Panko breadcrumbs
- 2 tablespoons sweet chili sauce
- 1 tablespoon low-sodium soy sauce see note
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
For the Sauce
- ½ cup sweet chili sauce
- 1 lime juiced
- 1-2 tablespoons water as needed to thin the sauce
- Sliced green onion, cilantro, and/or sesame seeds optional, for garnish
Equipment
Instructions
For the Meatballs
- Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
- Add the ground chicken, egg, breadcrumbs, sweet chili sauce, soy sauce, minced cilantro, grated garlic, and grated ginger to a large bowl. Gently mix until well combined.1 pound ground chicken, 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
- Drizzle the sesame oil over the prepared baking sheet and rub it over the pan with your hands (coating your hands with oil will prevent the chicken from sticking).1 tablespoon sesame oil
- Portion the chicken into golf ball sized portions (about 1½ tablespoons) and roll them into smooth balls. Place the meatballs at least 1 inch apart on the oiled baking sheet.
- Bake the meatballs for 15-18 minutes, or until the internal temperature registers 165°F.
For the Sauce
- Add the sweet chili sauce, lime juice, and 1 tablespoon of water to a large bowl and whisk to combine.½ cup sweet chili sauce, 1 lime, 1-2 tablespoons water
- If the sauce is not thin and pourable, add another tablespoon of water.
- Add the hot chicken meatballs to the sauce and toss to combine.
- Enjoy garnished with green onion, cilantro, or sesame seeds, if desired.Sliced green onion, cilantro, and/or sesame seeds
- To make this a meal, serve it over rice with your favorite vegetables on the side.
Notes
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
- Add Parmesan cheese into the chicken mixture, if desired.
- Add chopped veggies into the chicken mixture to get in extra veggies!
- Try a different sauce to add to the meatballs and toss them in, such as sriracha, sweet sesame sauce, teriyaki sauce, or hoisin sauce.
- Feel free to leave out the cilantro if you don’t like it, or use parsley instead.
- For crispier meatballs, bake for an extra 5-10 minutes, or place them under the broiler for a few minutes after baking.
- These meatballs are great on their own served with dipping sauce as a game-day appetizer.
- Chop them up and add them to a rice bowl, salad, or sweet and spicy noodles for a hearty meal.
- Use them as a pizza topping for a sweet and spicy kick!
- Fill sub rolls with a few meatballs, some fresh or pickled veggies, and more sweet chili sauce for delicious sandwiches.
- Nutritional information does not include optional ingredients.
More Chicken Meatball Recipes We Love
- Creamy Chicken Meatballs
- French Onions Chicken Meatballs
- Curry Chicken Meatballs
- Chicken Swedish Meatballs
- Chicken Enchilada Meatballs
- Greek Chicken Meatballs
- Buffalo Chicken Meatballs
- Butter Chicken Meatballs
- Chicken Piccata Meatballs
- Sweet and Sour Chicken Meatballs
- Asian Chicken Meatballs
- Hawaiian Chicken Meatballs
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