Amazing 18-min Easy Thai Baked Chicken Meatballs

Oh my gosh, are you tired of the same rotation of dinners on a Tuesday night? I totally get it. I’m always craving something with a little zing, something that tastes like I spent way more time on it than I actually did. That’s where these Easy Thai Baked Chicken Meatballs come in clutch. Forget frying; we’re baking these babies, which keeps them lean and makes cleanup a breeze. The first time I nailed that perfect balance of salty fish sauce, bright lime, and a hint of ginger? Wow, the whole kitchen smelled incredible! You absolutely have to try this flavor profile; it’s weeknight magic, promise.

Why You Will Love These Easy Thai Baked Chicken Meatballs

• They come together so fast! Seriously, you’re looking at maybe 15 minutes of hands-on time before they hit the oven. Check out some other great quick dinner ideas here if you need more speed!
• The flavor is HUGE! We get that signature salty, sweet, savory, and tangy punch that Thai food is famous for, all packed into one perfect bite.
• Healthier living, people! Baking them means we skip all that messy, fatty oil from frying, which I appreciate when I’m trying to keep things light.
• They are incredibly versatile. You can use ground turkey if chicken isn’t your favorite, and they work great as an appetizer or a main course.
• Cleanup is practically non-existent since everything happens right there on one sheet pan. Trust me, this is a lifesaver after a long day.

Ingredients for Your Easy Thai Baked Chicken Meatballs

This list is short, which I love, but every ingredient plays a huge role in getting that authentic Thai flavor. Don’t skip the fresh stuff—the grated ginger and cilantro really make a difference!

• 1 lb ground chicken (I usually use 93% lean, but whatever you have works!)
• 1/4 cup breadcrumbs (Panko if you have it, but regular is fine!)
• 1 large egg, just lightly beaten
• 2 tablespoons fish sauce (This is the secret weapon for saltiness!)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar (Just a touch to balance the fish sauce)
• 1 teaspoon grated fresh ginger (Please use fresh, it smells fantastic!)
• 2 cloves garlic, minced finely
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, freshly squeezed is best
• 1 teaspoon sriracha or to taste (Start small if you’re nervous about heat!)
• Cooking spray (For keeping things tidy!)

Essential Equipment for Making Easy Thai Baked Chicken Meatballs

You don’t need fancy gadgets for this recipe, which is probably why I make it so often! Just make sure you have these basics ready to go before you start mixing.

• One large mixing bowl
• A sturdy spoon or, honestly, just clean hands for mixing
• Measuring spoons and cups
• A standard baking sheet
• Parchment paper or silicone baking mats are great for insurance, but cooking spray works too!

Step-by-Step Instructions for Easy Thai Baked Chicken Meatballs

We want these to be tender, not tough, so listen up when I talk about mixing! It’s the quickest way to ruin a good meatball if you go too hard on it. Preheat that oven immediately so you’re not waiting around later. We are aiming for golden brown and cooked all the way through. This whole process is what lets you pull off a delicious dinner in under 40 minutes, which is why I linked some other great baked meatball ideas for you to explore later!

Preparing the Easy Thai Baked Chicken Meatballs Mixture

In your biggest bowl, gently dump in the ground chicken, breadcrumbs, egg, fish sauce, soy sauce, brown sugar, ginger, garlic, cilantro, lime juice, and sriracha. Now, here’s the crucial part: use your clean hands (or a fork) and mix everything until it’s *just* combined. I mean it—stop mixing the second you can’t see dry spots anymore! If you beat this mixture like you’re making bread dough, the protein in the chicken tightens up, and you end up with dense, rubbery discs instead of light, flavorful meatballs.

Baking Your Easy Thai Baked Chicken Meatballs Perfectly

Once mixed, roll the whole batch into uniform balls, about 1 to 1.5 inches across. Uniformity helps them bake evenly, so make sure they’re roughly the same size. Spray your baking sheet well and place the little guys on there, giving them a tiny bit of space to breathe. Pop them into the preheated 400°F oven for about 18 to 20 minutes. For food safety, I always pull out one just to be sure, and you are looking for that internal temp to hit 165 degrees Fahrenheit. Perfectly cooked means they’ll be tender inside when you eat them!

Tips for Success with Easy Thai Baked Chicken Meatballs

I’ve made these more times than I can count, so I have a few little secrets to make them even better or to help you if you get stuck. If you’ve run out of ground chicken, don’t panic! You can totally swap it out for ground turkey; it swaps 1:1 and works beautifully. Check out my guide on cooking with ground chicken if you want more inspiration!

My biggest tip, though, is for adding a little extra wow factor. If you want that restaurant-style glaze, just mix 2 tablespoons of honey with 1 teaspoon of soy sauce. Brush that sweet glaze over the meatballs during the last five minutes of baking. It caramelizes beautifully and just bumps the flavor right up! For spice adjustment, just add an extra half teaspoon of Sriracha right into the initial mix if you like things hotter.

Serving Suggestions for Your Easy Thai Baked Chicken Meatballs

These meatballs are so flavorful, they really don’t need a heavy sauce, but they do beg for light, refreshing sides to balance the savory notes. They are amazing served right over a bed of fluffy jasmine rice. If you want something crunchy, try slicing up some cucumber and tossing it with a little lime and salt—it’s the perfect cool counterpoint. I even found this amazing pineapple cucumber salad recipe that would pair perfectly!

If you’re serving these as appetizers, just stick a small toothpick in them and set out a bowl of sweet chili sauce on the side for dipping. They disappear way too fast that way, fair warning!

Storage and Reheating Instructions for Easy Thai Baked Chicken Meatballs

These reheat like a dream, which is great because leftovers are always a bonus. Once they’ve cooled completely—and I mean totally cool, don’t skip this step!—tuck them into an airtight container. They’ll hang out happily in the fridge for about four days.

When you’re ready to eat them again, I strongly recommend reheating them in the oven or an air fryer at about 350°F for about 8-10 minutes. Microwaving works in a pinch, but you lose a little of that nice baked exterior texture. Give them a little spritz of water before microwaving if you go that route, just to keep them soft.

Frequently Asked Questions About Easy Thai Baked Chicken Meatballs

I always get a few questions every time I post these because people want to make sure they get that amazing flavor just right! Here are the things I hear most often, so you don’t have to ask me later!

Can I freeze these Easy Thai Baked Chicken Meatballs?

Absolutely yes! They freeze wonderfully. Make sure they are completely chilled after baking, lay them on a parchment-lined tray so they don’t touch, and freeze them solid like that. Once they’re hard little lumps, transfer them to a heavy-duty freezer bag. They’ll last perfectly for about two months. You can reheat them right from frozen in the oven!

How can I make the Easy Thai Baked Chicken Meatballs spicier?

If you really love heat, adding more Sriracha to the initial mix is the easiest way. I usually start with one teaspoon, but if you want a real kick, go ahead and add a full tablespoon. Or, mix in a tiny pinch of cayenne pepper along with your dry ingredients. If you want soup ideas that pack flavor, check out this delicious Thai soup recipe!

Can I make these ahead of time?

You certainly can! You can mix all the ingredients together, form them into balls, cover the tray tightly with plastic wrap, and store them in the fridge for up to 24 hours before baking. Just remember to let them sit on the counter for about 15 minutes before placing them in the oven so they aren’t rock cold. That helps them bake more evenly!

Estimated Nutritional Data for Easy Thai Baked Chicken Meatballs

Since these are baked and made with lean ground chicken, they keep things pretty reasonable for a weeknight staple. These numbers are all estimates based on the recipe breakdown, so take them as a good guideline! I try not to obsess over every tiny detail, but it’s nice to know what you’re eating, right?

• Serving Size: 4 meatballs
• Calories: 180
• Protein: 20g
• Total Fat: 8g
• Carbohydrates: 6g

We are skipping all the deep-fried stuff, so the fat is pretty low, and we get a ton of protein here because we’re using nearly a pound of chicken! If you are looking for other poultry options after trying these, you might enjoy these ground turkey ideas next!

Why You Will Love These Easy Thai Baked Chicken Meatballs

Honestly, I wouldn’t keep making them if they weren’t amazing, and they tick every box for a busy cook like me. You’re going to adore these for so many reasons!

• They come together so fast! Seriously, you’re looking at maybe 15 minutes of hands-on time before they hit the oven. Check out some other great quick dinner ideas here if you need more speed!
• The flavor is HUGE! We get that signature salty, sweet, savory, and tangy punch that Thai food is famous for, all packed into one perfect bite.
• Healthier living, people! Baking them means we skip all that messy, fatty oil from frying, which I appreciate when I’m trying to keep things light.
• They are incredibly versatile. You can use ground turkey if chicken isn’t your favorite, and they work great as an appetizer or a main course.
• Cleanup is practically non-existent since everything happens right there on one sheet pan. Trust me, this is a lifesaver after a long day.

Ingredients for Your Easy Thai Baked Chicken Meatballs

This list is short, which I love, but every ingredient plays a huge role in getting that authentic Thai flavor. Don’t skip the fresh stuff—the grated ginger and cilantro really make a difference!

• 1 lb ground chicken (I usually use 93% lean, but whatever you have works!)
• 1/4 cup breadcrumbs (Panko if you have it, but regular is fine!)
• 1 large egg, just lightly beaten
• 2 tablespoons fish sauce (This is the secret weapon for saltiness!)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar (Just a touch to balance the fish sauce)
• 1 teaspoon grated fresh ginger (Please use fresh, it smells fantastic!)
• 2 cloves garlic, minced finely
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, freshly squeezed is best
• 1 teaspoon sriracha or to taste (Start small if you’re nervous about heat!)
• Cooking spray (For keeping things tidy!)

Essential Equipment for Making Easy Thai Baked Chicken Meatballs

You don’t need fancy gadgets for this recipe, which is probably why I make it so often! Just make sure you have these basics ready to go before you start mixing.

• One large mixing bowl
• A sturdy spoon or, honestly, just clean hands for mixing
• Measuring spoons and cups
• A standard baking sheet
• Parchment paper or silicone baking mats are great for insurance, but cooking spray works too!

Step-by-Step Instructions for Easy Thai Baked Chicken Meatballs

We want these to be tender, not tough, so listen up when I talk about mixing! It’s the quickest way to ruin a good meatball if you go too hard on it. Preheat that oven immediately so you’re not waiting around later. We are aiming for golden brown and cooked all the way through. This whole process is what lets you pull off a delicious dinner in under 40 minutes, which is why I linked some other great baked meatball ideas for you to explore later!

Preparing the Easy Thai Baked Chicken Meatballs Mixture

In your biggest bowl, gently dump in the ground chicken, breadcrumbs, egg, fish sauce, soy sauce, brown sugar, ginger, garlic, cilantro, lime juice, and sriracha. Now, here’s the crucial part: use your clean hands (or a fork) and mix everything until it’s *just* combined. I mean it—stop mixing the second you can’t see dry spots anymore! If you beat this mixture like you’re making bread dough, the protein in the chicken tightens up, and you end up with dense, rubbery discs instead of light, flavorful meatballs.

Baking Your Easy Thai Baked Chicken Meatballs Perfectly

Once mixed, roll the whole batch into uniform balls, about 1 to 1.5 inches across. Uniformity helps them bake evenly, so make sure they’re roughly the same size. Spray your baking sheet well and place the little guys on there, giving them a tiny bit of space to breathe. Pop them into the preheated 400°F oven for about 18 to 20 minutes. For food safety, I always pull out one just to be sure, and you are looking for that internal temp to hit 165 degrees Fahrenheit. Perfectly cooked means they’ll be tender inside when you eat them!

Tips for Success with Easy Thai Baked Chicken Meatballs

I’ve made these more times than I can count, so I have a few little secrets to make them even better or to help you if you get stuck. If you’ve run out of ground chicken, don’t panic! You can totally swap it out for ground turkey; it swaps 1:1 and works beautifully. Check out my guide on cooking with ground chicken if you want more inspiration!

My biggest tip, though, is for adding a little extra wow factor. If you want that restaurant-style glaze, just mix 2 tablespoons of honey with 1 teaspoon of soy sauce. Brush that sweet glaze over the meatballs during the last five minutes of baking. It caramelizes beautifully and just bumps the flavor right up! For spice adjustment, just add an extra half teaspoon of Sriracha right into the initial mix if you like things hotter.

Serving Suggestions for Your Easy Thai Baked Chicken Meatballs

These meatballs are so flavorful, they really don’t need a heavy sauce, but they do beg for light, refreshing sides to balance the savory notes. They are amazing served right over a bed of fluffy jasmine rice. If you want something crunchy, try slicing up some cucumber and tossing it with a little lime and salt—it’s the perfect cool counterpoint. I even found this amazing pineapple cucumber salad recipe that would pair perfectly!

If you’re serving these as appetizers, just stick a small toothpick in them and set out a bowl of sweet chili sauce on the side for dipping. They disappear way too fast that way, fair warning!

Storage and Reheating Instructions for Easy Thai Baked Chicken Meatballs

These reheat like a dream, which is great because leftovers are always a bonus. Once they’ve cooled completely—and I mean totally cool, don’t skip this step!—tuck them into an airtight container. They’ll hang out happily in the fridge for about four days.

When you’re ready to eat them again, I strongly recommend reheating them in the oven or an air fryer at about 350°F for about 8-10 minutes. Microwaving works in a pinch, but you lose a little of that nice baked exterior texture. Give them a little spritz of water before microwaving if you go that route, just to keep them soft.

Frequently Asked Questions About Easy Thai Baked Chicken Meatballs

I always get a few questions every time I post these because people want to make sure they get that amazing flavor just right! Here are the things I hear most often, so you don’t have to ask me later!

Can I freeze these Easy Thai Baked Chicken Meatballs?

Absolutely yes! They freeze wonderfully. Make sure they are completely chilled after baking, lay them on a parchment-lined tray so they don’t touch, and freeze them solid like that. Once they’re hard little lumps, transfer them to a heavy-duty freezer bag. They’ll last perfectly for about two months. You can reheat them right from frozen in the oven!

How can I make the Easy Thai Baked Chicken Meatballs spicier?

If you really love heat, adding more Sriracha to the initial mix is the easiest way. I usually start with one teaspoon, but if you want a real kick, go ahead and add a full tablespoon. Or, mix in a tiny pinch of cayenne pepper along with your dry ingredients. If you want soup ideas that pack flavor, check out this delicious Thai soup recipe!

Can I make these ahead of time?

You certainly can! You can mix all the ingredients together, form them into balls, cover the tray tightly with plastic wrap, and store them in the fridge for up to 24 hours before baking. Just remember to let them sit on the counter for about 15 minutes before placing them in the oven so they aren’t rock cold. That helps them bake more evenly!

Estimated Nutritional Data for Easy Thai Baked Chicken Meatballs

Since these are baked and made with lean ground chicken, they keep things pretty reasonable for a weeknight staple. These numbers are all estimates based on the recipe breakdown, so take them as a good guideline! I try not to obsess over every tiny detail, but it’s nice to know what you’re eating, right?

• Serving Size: 4 meatballs
• Calories: 180
• Protein: 20g
• Total Fat: 8g
• Carbohydrates: 6g

We are skipping all the deep-fried stuff, so the fat is pretty low, and we get a ton of protein here because we’re using nearly a pound of chicken! If you are looking for other poultry options after trying these, you might enjoy these ground turkey ideas next!

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