Inspired by Thai cuisine, the sweet and slightly spicy flavor of these sweet chili chicken meatballs is irresistible! I like serving meatballs for dinner with rice and veggies for an easy meal, but these are always a hit when served as an appetizer too.
What’s in this Sweet Chili Meatballs recipe?
Ground Chicken: I recommend using “ground chicken” with dark meat instead of “ground chicken breast”. It’s more flavorful, has a bit more structure, and contains less moisture, making it easier to form meatballs. Egg: Helps bind the meatballs together. Panko: Helps absorb extra moisture in the meatballs to keep them juicy without being soggy. Sweet Chili Sauce: Adds a bit of spice and sweetness to the chicken meatballs. Soy Sauce: Adds a salty umami flavor to the meatballs. Cilantro: Adds a fresh, grassy flavor. Skip it or swap it for Parsley if you prefer. Garlic and Ginger: I like using grated aromatics in these meatballs so they incorporate smoothly without creating big chunks. Sesame Oil: Adds a nutty flavor and helps crisp the meatballs while they bake. Lime: Adds a bit of acidity and freshness to the sweet chili meatball sauce. Water: Helps thin the sauce to your desired consistency.
Variations to Try
Mix in some grated Parmesan for a cheesier meatball, or sneak in some more texture with green onions or celery. Instead of sweet chili sauce, you can toss these Thai chicken meatballs in sriracha, sweet sesame sauce, teriyaki sauce, or hoisin sauce.
How to Store and Reheat
Store leftover Thai chicken meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a large saucepan over medium-low heat until warmed through, adding water as needed to thin out the sauce.
How to Freeze
Freeze unbaked sweet chili meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Microwave for 10-20 seconds to defrost before baking. Freeze fully-baked chicken meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
For crispier meatballs, bake for an extra 5-10 minutes; or place them under the broiler for a few minutes after baking. Sometimes I cook these in my Air Fryer instead. To do this, preheat your Air Fryer to 400°F and cook the Thai chicken meatballs for 14-16 minutes, flipping halfway through. Then toss the meatballs in the sweet chili sauce and serve!
How to Make Thai Chicken Meatballs Step by Step
Prep: Preheat the oven to 400°F. Then line a baking sheet with aluminum foil or parchment paper, and set it aside. Add Meatball Ingredients: To a large mixing bowl, add 1 pound of ground chicken, 1 large egg, 1 cup of Panko breadcrumbs, 2 tablespoons of sweet chili sauce, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of minced cilantro, 1 teaspoon of grated garlic, and 1 teaspoon fresh grated ginger. Combine Ingredients: Gently mix the meatball ingredients until well combined. Form Meatballs: Drizzle 1 tablespoon of sesame oil over the prepared baking sheet and rub it over the pan with your hands. It helps to coat your hands with oil while doing this, to prevent the ground chicken mixture from sticking while you form the meatballs. Next, portion the chicken mixture into golf ball sized portions (about 1½ tablespoons) and roll them into smooth balls. Place the sweet chili meatballs at least 1 inch apart on the oiled baking sheet. Bake: Bake the chicken meatballs for 15-18 minutes, or until the internal temperature registers 165°F. Make the Sauce: Add ½ cup of sweet chili sauce, lime juice, and 1 tablespoon of water to a large bowl and whisk to combine. If the sauce is not pourable, add another tablespoon of water. Coat the Meatballs: Add the baked Thai chicken meatballs to the sweet chili sauce and toss to combine before serving.
