Why Make This Recipe
Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce are a simple and tasty dish that brings vibrant flavors to your table. They are perfect for a quick weeknight dinner or a delightful appetizer for gatherings. This recipe features healthy ingredients and a punchy peanut sauce that adds extra zest. Plus, they are easy to make and can be customized to suit your tastes!
How to Make Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce
Ingredients
- 1 pound Ground Chicken (or turkey for a leaner option)
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons Red Curry Paste (adjust for spice preference)
- 3 cloves Minced Garlic (fresh is best)
- 1 tablespoon Grated Ginger (fresh recommended)
- 1 tablespoon Fish Sauce (or soy sauce for vegetarian)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 large Beaten Egg (or flax egg for vegan)
- 1/4 cup Chopped Cilantro (or parsley if unavailable)
- 1 tablespoon Lime Juice (or lemon juice if needed)
- 1/4 cup Coconut Milk (optional for richness)
- 1/2 cup Peanut Butter (natural is healthier)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Lime Juice (or lemon juice if not available)
- 2 tablespoons Honey (or maple syrup for vegan)
- 1 tablespoon Extra Red Curry Paste (optional for spice)
- 1/4 cup Warm Water (add as needed for consistency)
Directions
Meatball Preparation
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, lime juice, and coconut milk (if using).
- Form Meatballs: Mix everything well with your hands or a spoon until fully combined. Shape the mixture into small meatballs, around 1-inch in size, and place them on the prepared baking sheet.
- Bake: Bake the meatballs for about 20-25 minutes or until they are cooked through and golden brown.
How to Serve Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce
Serve the meatballs warm, drizzled with the tasty peanut sauce. They make a great meal paired with rice or noodles. You can also use them as an appetizer at parties, served with toothpicks and a side of extra peanut sauce for dipping.
How to Store Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce
You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze them for up to 3 months. To reheat, bake them in the oven or microwave until warmed through.
Tips to Make Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce
- If you prefer a little crunch, you can add chopped nuts or water chestnuts to the meatball mixture.
- Adjust the spice level of the red curry paste according to your taste—start with less if you’re unsure!
- Make sure the meatballs are evenly spaced on the baking sheet for even cooking.
Variation
For a vegetarian option, use mashed chickpeas or lentils instead of ground chicken. You can also substitute the peanut sauce with a sunflower seed butter sauce for a nut-free version.
FAQs
Can I use ground turkey instead of chicken?
Yes! Ground turkey works great for a leaner meatball option.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs or gluten-free breadcrumbs if you prefer.
How can I make this recipe spicier?
To add more heat, include more red curry paste or add some chopped chili peppers to the meatball mix.
Zesty Easy Thai Baked Chicken Meatballs with Peanut Sauce
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A simple and tasty dish that brings vibrant flavors to your table, perfect for quick weeknight dinners or delightful appetizers.
Ingredients
- 1 pound Ground Chicken (or turkey for a leaner option)
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons Red Curry Paste (adjust for spice preference)
- 3 cloves Minced Garlic (fresh is best)
- 1 tablespoon Grated Ginger (fresh recommended)
- 1 tablespoon Fish Sauce (or soy sauce for vegetarian)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 large Beaten Egg (or flax egg for vegan)
- 1/4 cup Chopped Cilantro (or parsley if unavailable)
- 1 tablespoon Lime Juice (or lemon juice if needed)
- 1/4 cup Coconut Milk (optional for richness)
- 1/2 cup Peanut Butter (natural is healthier)
- 1 tablespoon Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Lime Juice (or lemon juice if not available)
- 2 tablespoons Honey (or maple syrup for vegan)
- 1 tablespoon Extra Red Curry Paste (optional for spice)
- 1/4 cup Warm Water (add as needed for consistency)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko breadcrumbs, red curry paste, minced garlic, grated ginger, fish sauce, soy sauce, beaten egg, chopped cilantro, lime juice, and coconut milk (if using).
- Mix everything well and shape into 1-inch meatballs, placing them on the prepared baking sheet.
- Bake for 20-25 minutes or until cooked through and golden brown.
Notes
Serve warm with peanut sauce; pair with rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai