Pin Juicy chicken meatballs swirling with Thai flavors and served in a luscious, creamy peanut sauce will quickly become your next go-to crowd-pleaser. Whether you want a standout appetizer or a weeknight meal atop fluffy rice, these meatballs strike just the right balance between comforting and exotic.
Every time I make these for friends or family there are never leftovers. My kids now ask for seconds and even pack them for lunch the next day.
Ingredients
- Ground chicken: brings juicy tenderness and holds flavor beautifully Select thighs ground fresh for extra moisture
- Breadcrumbs: act as a binder for soft meatballs Opt for gluten-free if needed for dietary needs
- Green onions: sharpen the flavor with gentle bite Look for crisp bright green stalks
- Fresh garlic and ginger: provide authentic Thai aroma and zing Grate ginger finely and use plump garlic cloves
- Soy sauce: adds umami and depth Tamari is perfect for a gluten-free twist
- Fish sauce: boosts savory Middle-Eastern notes Use small amounts of quality brands
- Fresh cilantro: gives herbal notes and bright flavor Use leafy tops
- Egg: keeps meatballs together and adds richness Choose free-range eggs if possible
- Salt and black pepper: round out the seasoning Use kosher salt for even flavor
- Creamy peanut butter: is the backbone of the sauce Natural or standard both work
- Coconut milk: lends creaminess and that authentic sweet undertone Use full-fat for silky texture
- Lime juice: brightens the whole dish Choose juicy limes with shiny skin
- Honey or brown sugar: balances the savory and spicy elements Any type works
- Sriracha or chili garlic sauce: brings gentle heat Adjust to your taste for spice
- Roasted peanuts: add crunch and another hit of nutty flavor Toast your own for maximum aroma
- Fresh cilantro and lime wedges: for bright garnish
Instructions
- Preheat and Prepare:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy clean up. This step ensures the meatballs will not stick and that they brown evenly.
- Mix the Meatball Ingredients:
- In a large mixing bowl add the ground chicken breadcrumbs green onions minced garlic grated ginger soy sauce fish sauce chopped cilantro egg salt and pepper. Gently combine using your hands or a spatula until everything is well distributed but do not overmix as this keeps the meatballs tender.
- Shape the Meatballs:
- With lightly damp hands scoop about one tablespoon of the mixture at a time and gently roll into 20 to 24 meatballs. Lay each on the prepared baking sheet leaving space between so heat circulates. Slightly flattening each meatball helps create more golden edges.
- Bake the Meatballs:
- Transfer the tray into the oven and bake for 15 to 18 minutes until the tops are golden and an internal thermometer reads 165 degrees Fahrenheit. Let them rest for two to three minutes on the tray for the juices to settle.
- Make the Peanut Sauce:
- While the meatballs bake whisk together the peanut butter coconut milk soy sauce lime juice honey sriracha grated ginger and minced garlic in a saucepan over medium-low heat. Stir constantly and thin the sauce with warm water one tablespoon at a time to reach a satin-smooth consistency. Simmer two to three minutes for all flavors to meld.
- Coat or Serve Meatballs with Sauce:
- Toss the hot meatballs gently in the warm sauce until fully coated or serve the sauce as a dip on the side. This keeps the peanut flavor bold and the meatballs moist.
- Garnish and Serve:
- Sprinkle chopped roasted peanuts and fresh cilantro over the saucy meatballs with lime wedges on the side. Serve hot over jasmine rice noodles or as a flavorful appetizer to start your meal.
Pin Peanut butter in the sauce is my favorite I love how the warm aroma fills the house and reminds me of beach-side Thai market stalls where I first fell in love with peanut sauce. My family always fights for the last meatball in the pot that's how you know it is a winner.
Storage Tips
Store leftover meatballs and peanut sauce separately in airtight containers in the fridge for up to three days. For longer storage freeze the baked meatballs without sauce then thaw and gently warm them in the sauce when ready to eat. If the sauce thickens in the fridge whisk in a splash of warm water before serving.
Ingredient Substitutions
Swap ground chicken for ground turkey or pork if you want a flavor twist. For nut-free try sunflower seed butter though it will change the flavor profile You can skip fish sauce for vegetarian needs but the depth will be slightly less traditional.
Serving Suggestions
Pile meatballs over steamed jasmine rice or coconut rice for the classic meal Feel free to serve alongside stir-fried veggies over salad greens for a light lunch or even tucked in lettuce cups as an appetizer. A side of cucumber salad or crispy Thai slaw is always refreshing and balances the richness.
Cultural Backdrop
These meatballs are a fun fusion nod to both Thai satay skewers and meatball street snacks you would find all over Bangkok The creamy peanut sauce is inspired by the classic satay peanut dip that is a staple in Southeast Asian cuisine. The dish balances sweet salty spicy and tangy flavors true to Thai cooking tradition.
Seasonal Adaptations
Try fresh basil or mint with cilantro for a summery aroma Replace lime with lemon juice if limes are out of season Use a splash of orange juice in the sauce for extra brightness
Success Stories
Whenever I make these for potlucks or parties someone ends up asking for the recipe. Even self-proclaimed picky eaters are surprised by how much they love the bold peanut flavor and subtle heat. I have even doubled the batch for a freezer meal and friends call to say thank you after discovering the leftovers.
Freezer Meal Conversion
Bake the meatballs fully then let cool and freeze in a single layer on a tray. Once solid gather them into a freezer bag for up to one month. The sauce can also be frozen separately but should be whisked smooth after thawing and heating. This makes it easy to pull out a batch for quick weeknight dinners.
Pin These meatballs are perfect for a quick weeknight dinner or a flavorful appetizer. Enjoy the combination of tender chicken and creamy peanut sauce!
Recipe Questions
- → What protein can I use instead of chicken?
You can substitute ground turkey or pork, which both work well with Thai-inspired seasonings and peanut sauce.
- → How do I make these meatballs gluten-free?
Use certified gluten-free soy sauce (or tamari) and gluten-free breadcrumbs for a safe, delicious gluten-free main.
- → Is there a way to adjust the spice level?
Increase or decrease the amount of sriracha or chili garlic sauce in the peanut sauce to suit your heat preference.
- → Can I make the meatballs in advance?
Yes, shape and bake the meatballs ahead of time. Store in the fridge and reheat before serving with fresh sauce.
- → What are some serving suggestions?
Serve over jasmine rice, noodles, or as an appetizer. Pair with a cucumber salad for a refreshing side.
- → What garnishes work best?
Top with chopped roasted peanuts, fresh cilantro, and lime wedges for a bright, flavorful finish.