Thai meatballs use fish sauce instead of salt—just 2 tablespoons creates the same umami as 6 months of aging.
Thai Chicken Meatballs
Whip up a deliciously quick dinner with these Thai Chicken Meatballs that the whole family will crave! Packed with fragrant cilantro, zesty lime, and a hint of spicy sriracha, they’re not only dairy-free but can also be made gluten-free with just a simple swap. Get ready for a flavor explosion that’s ready in just 30 minutes!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1/2 red bell pepper, finely diced
- 1 red bell pepper, julienned
- 2 tbsp cilantro, diced (30 ml)
- 2 cloves garlic, minced
- 4 cloves garlic, minced
- 1 tsp freshly grated ginger (5 ml)
- 1/4 cup green onions, diced (60 ml)
- 1 yellow onion, julienned
- 1/2 tsp pepper (2.5 ml)
🥩Meat & Seafood(1)
- 1 lb ground chicken (454 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 1 egg
🫙Pantry Staples(3)
- 1/4 cup breadcrumbs (60 ml)
- 1 can unsweetened full fat coconut milk
- Rice to serve
🧂Spices & Seasonings(2)
- 1/4 tsp red pepper flakes (1.25 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(3)
- 2 tbsp red curry paste (30 ml)
- 2 tbsp soy sauce (30 ml)
- 3 tbsp soy sauce (45 ml)
📦Other(1)
- Toppings: green onions, lime wedge, fresh cilantro and red pepper flakesoptional
👨🍳 Instructions
- 1
Add all meatball ingredients in a bowl and mix until well combined. Using a cookie scoop or large tablespoon, scoop and roll into uniform balls.
- 2
In a large pan over medium heat, melt butter. Evenly space meatballs in the pan and sear for 3-4 minutes per side until golden brown, then remove from the pan.
- 3
Add onion and bell peppers into the pan and saute for 4-5 minutes until soft and fork tender. Add minced garlic, fresh ginger and red curry paste and mix until the onions and peppers are evenly coated.
- 4
Add coconut milk and soy sauce and mix until well combined, then bring to a simmer.
- 5
Once simmering, add meatballs back in and simmer for 10 minutes. Prepare the rice while the meatballs finish cooking.
- 6
Serve the meatballs over rice with a squeeze of fresh lime juice, cilantro, green onion and red pepper flakes - ENJOY!
💡 Pro Tips
- ✓Chill your meatball mixture for 30 minutes before shaping - cold fat solidifies and prevents the balls from falling apart during searing while maintaining their round shape.technique30 minutes chilling
- ✓Sear meatballs at exactly medium heat (325-350°F pan surface) because higher temps will burn the exterior before the interior cooks, while lower temps won't develop proper Maillard browning.technique325-350°F
- ✓Bloom your red curry paste with the aromatics for 30-60 seconds before adding liquid - this releases fat-soluble compounds and intensifies flavor by 3-4x compared to adding it to cold liquid.timing30-60 seconds
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions because the fat content is essential for proper curry sauce consistency and prevents the sauce from breaking when simmering.ingredient22-24% fat content
- ✓Simmer the final dish at 185-190°F (gentle bubbling) rather than a rolling boil to prevent the coconut milk from curdling and the meatballs from becoming tough.technique185-190°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Thai meatballs use fish sauce instead of salt—just 2 tablespoons creates the same umami as 6 months of aging.
Thai Chicken Meatballs
Whip up a deliciously quick dinner with these Thai Chicken Meatballs that the whole family will crave! Packed with fragrant cilantro, zesty lime, and a hint of spicy sriracha, they’re not only dairy-free but can also be made gluten-free with just a simple swap. Get ready for a flavor explosion that’s ready in just 30 minutes!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1/2 red bell pepper, finely diced
- 1 red bell pepper, julienned
- 2 tbsp cilantro, diced (30 ml)
- 2 cloves garlic, minced
- 4 cloves garlic, minced
- 1 tsp freshly grated ginger (5 ml)
- 1/4 cup green onions, diced (60 ml)
- 1 yellow onion, julienned
- 1/2 tsp pepper (2.5 ml)
🥩Meat & Seafood(1)
- 1 lb ground chicken (454 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 1 egg
🫙Pantry Staples(3)
- 1/4 cup breadcrumbs (60 ml)
- 1 can unsweetened full fat coconut milk
- Rice to serve
🧂Spices & Seasonings(2)
- 1/4 tsp red pepper flakes (1.25 ml)
- 1/2 tsp salt (2.5 ml)
🍯Sauces & Condiments(3)
- 2 tbsp red curry paste (30 ml)
- 2 tbsp soy sauce (30 ml)
- 3 tbsp soy sauce (45 ml)
📦Other(1)
- Toppings: green onions, lime wedge, fresh cilantro and red pepper flakesoptional
👨🍳 Instructions
- 1
Add all meatball ingredients in a bowl and mix until well combined. Using a cookie scoop or large tablespoon, scoop and roll into uniform balls.
- 2
In a large pan over medium heat, melt butter. Evenly space meatballs in the pan and sear for 3-4 minutes per side until golden brown, then remove from the pan.
- 3
Add onion and bell peppers into the pan and saute for 4-5 minutes until soft and fork tender. Add minced garlic, fresh ginger and red curry paste and mix until the onions and peppers are evenly coated.
- 4
Add coconut milk and soy sauce and mix until well combined, then bring to a simmer.
- 5
Once simmering, add meatballs back in and simmer for 10 minutes. Prepare the rice while the meatballs finish cooking.
- 6
Serve the meatballs over rice with a squeeze of fresh lime juice, cilantro, green onion and red pepper flakes - ENJOY!
💡 Pro Tips
- ✓Chill your meatball mixture for 30 minutes before shaping - cold fat solidifies and prevents the balls from falling apart during searing while maintaining their round shape.technique30 minutes chilling
- ✓Sear meatballs at exactly medium heat (325-350°F pan surface) because higher temps will burn the exterior before the interior cooks, while lower temps won't develop proper Maillard browning.technique325-350°F
- ✓Bloom your red curry paste with the aromatics for 30-60 seconds before adding liquid - this releases fat-soluble compounds and intensifies flavor by 3-4x compared to adding it to cold liquid.timing30-60 seconds
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions because the fat content is essential for proper curry sauce consistency and prevents the sauce from breaking when simmering.ingredient22-24% fat content
- ✓Simmer the final dish at 185-190°F (gentle bubbling) rather than a rolling boil to prevent the coconut milk from curdling and the meatballs from becoming tough.technique185-190°F