Thai Chicken Meatballs with Sweet Chili Sauce Recipe

4.50 from 4 votes

Thai Chicken Meatballs with Sweet Chili Sauce Recipe

These Thai chicken meatballs with sweet chili dipping sauce are a delicious choice for a flavor-packed easy weeknight meal or appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner

Cuisine: asian

Servings:

Calories: 360kcal

Author: Becky Hardin

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

*Use an equal amount of tamari or coconut aminos for a gluten-free alternative.

**Feel free to leave out the cilantro if you don't like it, or use parsley instead.

Tips:

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.

Air Fryer Instructions: Preheat your air fryer to 400°F and cook for 14-16 minutes, shaking halfway through.

Make-Ahead: To freeze unbaked sweet chili meatballs, line them up 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.

Storage: Store Thai chicken meatballs with sweet chili sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition