My Thai chicken meatballs are juicy, flavorful, and coated in a sticky-sweet chili sauce that makes every bite irresistible. I love how the garlic, ginger, and cilantro bring freshness, while the sweet chili sauce adds just the right balance of sweet heat. Best of all, this recipe is ready in just 30 minutes, making it a go-to for busy weeknights or easy appetizers. If you’re craving something fun, these sweet chili meatballs are a lighter twist on classic meatballs but with a bold, tangy kick that always stands out.
Sweet Chili Meatballs
Inspired by Thai cuisine, the sweet and slightly spicy flavor of my Thai chili meatballs is irresistible! These juicy chicken meatballs are similar to my favorite Asian chicken meatballs, but with a lighter and sweeter flavor profile. Fresh ginger and my 2-ingredient sweet chili sauce balance out these meatballs and make them mouth-tinglingly delicious.
I just love how versatile these Thai sweet chili meatballs are. You can bake them in the oven for easy cleanup, or pop them in the air fryer for extra crisp edges. Quick, simple, and packed with flavor, these sweet chili sauce meatballs are delicious served with toothpicks as a game-day snack, tucked into lettuce wraps, or piled over rice with veggies for a full meal.
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Don’t Overmix the Meat
When forming these Thai chicken meatballs, it’s tempting to keep stirring until everything looks perfectly blended, but resist! Overmixing ground chicken makes the meatballs dense and tough. Instead, gently fold the ingredients together with your hands or a spatula until just combined. This keeps the texture tender and juicy, especially when paired with that sticky sweet chili sauce.
Thai Chicken Meatballs with Sweet Chili Sauce Recipe
Equipment
- Baking Sheet
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 (*)
- 1 tablespoon minced fresh cilantro (**)
- 1 teaspoon grated garlic
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon sesame oil
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 2 tablespoons lime lime (from 1 lime)
- 1-2 tablespoons water (as needed to thin the sauce)
For Garnish (Optional):
- sliced green onion
- cilantro
- sesame seeds
Instructions
Bake 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 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.
Make the Sweet Chili 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, 2 tablespoons lime 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, sesame seeds, cilantro
Notes
- Add Parmesan cheese to 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.
- For crispier meatballs, bake for an extra 5-10 minutes, or place them under the broiler for a few minutes after baking.
- These sweet chili meatballs are great as a game-day appetizer with the sweet chili sauce for dipping. But I also love them chopped up and added to a rice bowl, salad, pizza, or noodle dish. They also make a great banh-mi-inspired sub filling when paired with pickled veggies and mayonnaise.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Air Fryer Instructions
Sometimes, I like to cook these Thai chili meatballs in my air fryer instead of in the oven. To do this, preheat your air fryer to 400°F and cook the Thai chicken meatballs for 14-16 minutes, shaking halfway through. Then toss the meatballs in the sweet chili sauce and serve!
How to Make Thai Chicken Meatballs Step by Step
Prep the Meatballs: Preheat your oven to 400°F, line a baking sheet with aluminum foil or parchment paper, and set it aside. To a large mixing bowl, add 1 pound ground chicken, 1 large egg, 1 cup of Panko breadcrumbs, 2 tablespoons of sweet chili sauce, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of minced cilantro, 1 teaspoon of grated garlic, and 1 teaspoon of fresh grated ginger.
Mix the Meatballs: Gently mix the meatball ingredients until well combined. Take care not to overmix, as this could cause the meatballs to turn out dense and dry.
Shape the Meatballs: Drizzle 1 tablespoon of sesame oil over the prepared baking sheet and rub it over the pan with your hands. This helps prevent the meatballs from sticking to the baking sheet as well as your hands while you form them. Portion the chicken mixture into golf ball-sized portions (about 1½ tablespoons) and roll them into smooth balls. I like to do this with a cookie scoop, but you can just guesstimate the size. Place the sweet chili meatballs at least 1 inch apart on the oiled baking sheet.
Bake the Meatballs: Bake your chicken meatballs in the preheated oven for 15-18 minutes, or until the internal temperature registers 165°F.
Make the Sauce: While the meatballs bake, add ½ cup of sweet chili sauce, 2 tablespoons of lime juice, and 1 tablespoon of water to a large bowl and whisk to combine. If the sauce is not pourable, add another tablespoon of water.
Toss the Meatballs: Once baked, add the warm Thai chicken meatballs to the sweet chili sauce and toss to combine before serving. Place any extra sauce in a small dish for dipping, or drizzle it over top!
How to Store, Freeze, and Reheat
Store leftover Thai chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in a large saucepan over medium-low heat until warmed through, adding water as needed to thin out the sauce.
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