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!