5 Ingredient Thai-Style Chicken Meatballs Recipe
Creamy peanut butter and zesty Thai red curry pack these tender chicken meatballs with flavor!
Making dinner exciting doesn’t have to mean hours in the kitchen or a laundry list of ingredients. These Thai-style chicken meatballs are here to prove that less can be so much more when it comes to flavor!!
With just five simple ingredients and a pinch of creativity, you’ll have a delicious meal that’s ready in a snap!
Watch a step-by-step video of this recipe on The Savvy Spoon Instagram here!
Also note, by using a mild red curry you can make these chicken meatballs baby & toddler friendly. Make a big batch and nibble on them all week long for quick dinners, lunches or snacks!
Chef’s note: Not all red curry pastes are created equal when it comes to heat. If you’re making these for kids or anyone who prefers a milder kick, opt for @thaikitchen red curry paste!
Here’s how you’ll make my 5 Ingredient Thai-Style Chicken Meatballs:
- Preheat your oven to 375º.
- In a mixing bowl, lightly whisk the egg. Then add the unsweetened peanut butter and the red curry paste. Give it all a good stir before adding the ground chicken.
- Lightly mix in the panko breadcrumbs, a sprinkle of salt and a dash of pepper. Gently combine all the ingredients, making sure they’re well-distributed but don’t overmix!
- Scoop out portions of the mixture and roll them into delightful meatballs. Place onto baking sheet!
- Pop your meatballs into the preheated oven and let them bake for 18-20 minutes.
- Meanwhile, make your sauce by combining peanut butter, red curry paste, soy sauce (or tamari for a gluten-free option), honey, and light coconut milk. Give it a good stir and transfer it to a small saucepan over medium-low heat.
- Cook until sauce thickens, whisking in an additional 1/4 cup of coconut milk to achieve a smooth and creamy consistency.
- Serve your meatballs over jasmine rice, noodles, greens, or enjoy them solo. Drizzle the sauce over the top and sprinkle with chopped green onions for an extra burst of freshness!
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5 Ingredient Thai-Style Chicken Meatballs
Ingredients
- 1 lb. ground chicken avoid "extra lean" for juicier meatballs
- 1 large egg
- 2 tbsp. unsweetened peanut butter
- 1 tsp. red curry paste see note for kid-friendly option
- 1/4 cup panko breadcrumbs
for the sauce:
- 1 tbsp. unsweetened peanut butter
- 1 tsp. red curry paste
- 1 tsp. soy sauce or tamari
- 1/2 tsp. honey
- 1/2 cup light coconut milk
optional for serving:
- cooked jasmine rice, chopped green onions
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, lightly whisk the egg. Then, add the unsweetened peanut butter and the red curry paste. Give it all a good stir before introducing the ground chicken.
- Lightly mix in the panko breadcrumbs, a sprinkle of salt (about 1/2 tsp.), and a dash of pepper. Gently combine all the ingredients, making sure they're well-distributed but don't overmix!
- Using a tablespoon, scoop out portions of the mixture and roll them into meatballs. Place each one on a baking sheet, and continue until you've crafted your whole meatball gang.
- Pop your meatballs into the preheated oven and let them bake for 18-20 minutes. While they cook, whip up the irresistible sauce!
- Meanwhile, make your sauce by combining peanut butter, red curry paste, soy sauce (or tamari for a gluten-free option), honey, and light coconut milk. Give it a good stir and transfer it to a small saucepan over medium-low heat.
- Cook sauce until it thickens, whisking in an additional 1/4 cup of coconut milk to achieve the perfect consistency.
- Serve your meatballs over jasmine rice, noodles, greens, or enjoy them solo. Drizzle the sauce over the top and sprinkle with chopped green onions for an extra burst of freshness!
