The Thai chicken meatballs we couldn’t stop snacking on
I had been dreaming of making these Thai chicken meatballs for years. But it wasn’t until we were mixing up this Thai Peanut Quinoa Salad that this dream finally became a reality.
And boy what a dream come true it was!
The combination of fresh herbs mixed with a tender ground chicken meatball that were then coated in the most delicious homemade teriyaki sauce…
It was almost impossible for us to stop snacking on the perfect balance of flavor and texture when they came out of the oven!
So what makes them taste so Thai? It’s the Thai basil, lemongrass, and a splash of fish sauce in the mix, plus lime zest for a bright, fresh bite.
Then the glaze goes on for the last few minutes of cooking, so it turns sticky instead of sliding right off. (Make a little extra for dipping. You won’t regret it.)
While they do pair exceptionally well with other Thai dishes, they also make an awesome appetizer recipe for your next dinner party.
But a quick tip: If you plan on prepping these ahead of time for an easy weeknight dinner, save the sauce for last! They taste best when it’s served fresh.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground chicken: While chicken is the best option, you can also use ground turkey or even ground pork. Avoid ground beef or lamb since the flavors will overpower the other seasonings.
- Panko breadcrumbs: Panko binds the meatballs and keeps them light, while regular breadcrumbs make them too dense. For gluten-free, I love Aleia’s gluten-free panko.
- Thai basil and cilantro: These give the meatballs their fresh, herby flavor. Regular basil works if you can’t find Thai basil, but the Thai version’s peppery bite is worth hunting down.
- Lemongrass paste: This ingredient may seem like it doesn’t matter, but it does! Look for it near the fresh herbs in the produce section or in the Asian food aisle.
- Fish sauce: Don’t worry, it won’t make your meatballs taste fishy. It adds a rich, savory depth you’d miss without it.
- Garlic, ginger, jalapeño, and lime: These bring the heat and brightness. Seed the jalapeño for milder meatballs, or leave it out entirely.
- Soy sauce or tamari: It goes in both the meatballs and the glaze. Use tamari to keep the recipe gluten-free.
- Teriyaki glaze: Soy sauce, brown sugar, rice vinegar, toasted sesame oil, chili garlic sauce, and a cornstarch slurry. It’s easy (and SO much better) to make your own than to buy a bottle.
How to Make Thai Chicken Meatballs
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the meatballs.
Add the ground chicken, panko, egg, herbs, soy sauce, fish sauce, garlic, ginger, jalapeño, lemongrass, lime juice and zest, and salt to a large bowl. Mix by hand or with a spatula just until everything comes together.
Don’t overmix. Working the meat too much is what makes chicken meatballs tough, so stop as soon as it’s combined.
Scoop and roll.
Scoop out 2 tablespoons of the mixture and roll it into a ball. Repeat until you have 20 meatballs.
Sticky hands? Coat them with a little nonstick cooking spray or a drizzle of oil and the mixture won’t cling.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Bake until golden.
Spread the meatballs in a single layer on a parchment-lined sheet pan so none of them are touching. Bake at 425°F for 15 minutes, flipping halfway through.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Make the sticky glaze.
While the meatballs cook, bring the soy sauce, brown sugar, rice vinegar, sesame oil, and chili garlic sauce to a boil over medium-high heat, then simmer on low for 1 to 2 minutes. Whisk in the cornstarch slurry and keep whisking for 1 to 2 minutes until it’s thick and glossy.
It thickens as it cools. Pull it off the heat once it coats the back of a spoon.
Glaze and finish.
Brush the meatballs with glaze on all sides using a pastry brush, then bake 3 to 5 more minutes until an instant-read thermometer reads 165°F. Top with cilantro, green onions, chopped peanuts, and lime wedges.
Oops! What Did I Do Wrong?
Why are my meatballs tough or dense?
Usually that’s overmixing, or using regular breadcrumbs instead of panko. Mix just until combined and stick with panko.
Why are my chicken meatballs spongy?
The texture depends almost entirely on the ratio of ingredients, especially the breadcrumbs. Too many or too few will make them spongy or dense, so measure the panko instead of eyeballing it.
My mixture is too sticky to roll.
Ground chicken is naturally wet. Oil your hands or your scoop, and chill the mixture for 15 minutes if it’s still giving you trouble.
My glaze is runny.
Give it another minute or two over low heat after adding the slurry. It also thickens as it cools, so let it sit a minute before brushing.
FAQs
Yes, a bottled teriyaki sauce works if you’re short on time. The homemade glaze only takes about 5 minutes, though, and it’s thick enough to really cling to the meatballs.
You can swap the fish sauce for a little more soy sauce. Lemongrass is harder to replace, but the meatballs still taste great with just the lime zest.
They should be golden on the outside and read 165°F in the center on an instant-read thermometer.
Leftover meatballs keep in an airtight container in the fridge for 3 to 4 days.Or, flash-freeze baked, unglazed meatballs on a sheet pan for 3 to 4 hours, then move them to a freezer bag for up to 3 months. They hold up well, though they’re a touch less juicy than fresh.
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Sticky Thai Chicken Meatballs Recipe
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Equipment
- Large Mixing Bowl
- Medium saucepan with lid
Ingredients
For the Meatballs
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg whisked
- ¼ cup Thai basil chopped
- ¼ cup cilantro chopped
- 1 ½ tablespoons soy sauce or tamari
- ½ tablespoon fish sauce
- 2-3 cloves garlic finely minced
- 1 teaspoon ginger paste or finely minced fresh ginger
- ½ jalapeño finely minced
- ½ teaspoon lemongrass paste
- ½ lime juiced and zested
- ½ teaspoon salt
For the Teriyaki Glaze
- ¼ cup soy sauce or tamari
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce or Sriracha
- ¼ cup water
- 1 tablespoon cornstarch
For Serving
- fresh cilantro chopped
- green onions sliced
- peanuts chopped
- lime wedges
Instructions
- Combine Ingredients: Preheat the oven to 425°F or the air fryer to 380°F. Add all of the meatball ingredients to a large bowl and mix by hand or with a spatula just until everything is combined. (Don’t overmix, or the meatballs can turn out tough.)1 pound ground chicken, ½ cup panko breadcrumbs, 1 large egg, ¼ cup Thai basil, ¼ cup cilantro, 1 ½ tablespoons soy sauce or tamari, ½ tablespoon fish sauce, 2-3 cloves garlic, 1 teaspoon ginger paste, ½ jalapeño, ½ teaspoon lemongrass paste, ½ lime, ½ teaspoon salt
- Measure Meatballs: Scoop out 2 tablespoons of the mixture and roll it into a ball. (Spray a bit of nonstick cooking spray on your hands or use a drizzle of oil if the mixture is sticking.) Repeat with the remaining mixture until you have 20 meatballs.
- Bake: Place the meatballs in a single layer on a parchment paper-lined baking sheet or in an air fryer basket, making sure none of the edges are touching. Bake in the oven for 15 minutes, or cook in the air fryer for 8-10 minutes, flipping the meatballs halfway through either way.
- Make the Teriyaki Glaze: While the meatballs cook, add all of the glaze ingredients except the cornstarch and water to a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 1-2 minutes, until the sugar begins to dissolve. Whisk the cornstarch and water together in a small bowl until smooth, then whisk the slurry into the saucepan for 1-2 minutes over low heat until thickened. (The sauce will thicken even more as it cools.)¼ cup soy sauce or tamari, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon chili garlic sauce, ¼ cup water, 1 tablespoon cornstarch
- Glaze and Finish: Brush the meatballs with glaze on all sides and return them to the oven for another 3-5 minutes, or the air fryer for 2-3 minutes, until the internal temperature reaches 165°F.
- Serve: Serve the meatballs topped with chopped cilantro, sliced green onions, chopped peanuts, and lime wedges.fresh cilantro, green onions, peanuts, lime wedges
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Notes
- Make ahead: Shape the meatballs, cover, and refrigerate for up to 1 day. Bake straight from the fridge (add 2 to 3 minutes) and make the glaze right before serving.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezing: Flash-freeze baked, unglazed meatballs on a sheet pan for 3 to 4 hours, then transfer to a freezer bag for up to 3 months. They hold up well, though they’re a touch less juicy than fresh.
- Reheating: Warm in the oven, a skillet, or the microwave, then brush with fresh glaze.
- Swaps: Ground turkey or pork work in place of chicken. Use tamari and gluten-free panko to make these gluten-free, and seed or skip the jalapeño for less heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Thai Chicken Meatballs
For dinner, pile these over a bowl of rice and let the extra glaze drizzle down. Mango Coconut Rice is a sweet, tropical match, or keep it simple with hands-off Instant Pot White Rice.
Add something green on the side. Green Beans with Vinegar cook on the stovetop in about 15 minutes, so they won’t fight the meatballs for oven space.
Serving them as an appetizer? Set out toothpicks and a bowl of my Peanut Sauce or Sriracha Mayo for dipping.
Making a whole Thai-inspired night of it? These are great next to Thai Yellow Chicken Curry, Shredded Chicken Lettuce Wraps, or a Thai Basil Ground Turkey Stir-Fry.
