Thai Baked Chicken Meatballs Recipe – Juicy Curry Bites
There are some meals that just slot into your weekly routine so effortlessly, they feel like they’ve always been there. This Thai baked chicken meatballs recipe is one of those dishes for us. It’s that perfect intersection of comforting, flavourful, and genuinely straightforward to prepare on a busy Tuesday evening. We’re talking tender, juicy chicken meatballs, infused with fragrant lemongrass and zingy lime, baked until golden and then gently simmered in a rich, creamy coconut and red curry sauce. I make this at least once a week – it’s become a family favourite.
What I adore about this dish is how it delivers all the aromatic complexity of a classic Thai curry but in a fun, accessible format. Instead of simmering chicken pieces, we create these gorgeous little meatballs that are brilliant at soaking up the sauce. Baking them first, rather than frying, not only saves on washing up but also gives them a lovely texture without adding extra oil. It’s a wonderfully balanced meal that feels both nourishing and a little bit indulgent.
This recipe is ideal when you want to impress with minimal stress. It’s great for a casual dinner with friends, but it’s also a fantastic recipe for batch-cooking and meal prep. The flavours are bold but not overwhelmingly spicy (though you can easily dial up the heat!), making it a dish that everyone seems to love. Serve it over a bed of fluffy jasmine rice with some steamed greens, and you have a complete, satisfying meal that comes together in under an hour.
Recipe Overview
This recipe guides you through making beautifully seasoned chicken meatballs, baking them to perfection, and then simmering them in a creamy, aromatic Thai red curry and coconut sauce. The result is a dish that’s fragrant with lime, coriander, and authentic curry spices. I’ve tested this dozens of times, and my one key discovery was that adding a small amount of panko breadcrumbs is crucial for keeping the meatballs incredibly tender and moist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Thai Baked Chicken Meatballs Recipe
- Genuine Flavour: The sauce achieves a beautiful balance. The richness of the full-fat coconut milk is cut through by the fresh lime juice, while the Thai red curry paste provides a gentle, aromatic heat and depth that is deeply satisfying.
- Ready in about 45 Minutes: From gathering your ingredients to spooning it onto a plate, this entire meal is ready in well under an hour, making it a brilliant option for a weeknight supper.
- Flexible Recipe: Feel free to finely chop a red pepper or some carrot and add it to the meatball mixture for extra veg. You can also swap the chicken mince for turkey or even pork if you prefer.
- Great for Meal Prep: This dish works wonderfully for preparing lunches in advance. The meatballs and sauce keep beautifully in the fridge, and the flavours meld and become even more delicious the next day.
- Family Tested: My kids absolutely devour this every time I make it. The meatball format is so child-friendly, and the creamy, mildly spiced sauce always gets a thumbs up.
Ingredients You’ll Need
For the sauce, I always recommend using a good quality, full-fat coconut milk; it makes a world of difference to the creaminess and richness. I often reach for the Aroy-D brand as it’s consistently thick and flavourful. Make sure all your fresh ingredients, like the coriander and spring onions, are vibrant and fresh for the best result.
- For the Chicken Meatballs:
- 500g chicken mince (thigh is best for flavour and moisture)
- 75g panko breadcrumbs
- 1 large free-range egg, lightly beaten
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- Zest of 1 large lime
- 4 spring onions, finely chopped
- A large handful of fresh coriander, finely chopped (about 30g)
- 1 tsp grated fresh ginger
- For the Coconut Curry Sauce:
- 1 tbsp coconut oil or vegetable oil
- 2 tbsp Thai red curry paste
- 400ml can full-fat coconut milk
- 150ml chicken or vegetable stock
- 1 tbsp fish sauce
- 1 tsp soft brown sugar
- Juice of 1 large lime
- For Garnish (optional):
- Fresh coriander leaves
- Sliced red chilli
- Extra lime wedges
Sara’s Tip: If you have time, let the prepared meatball mixture sit in the fridge for 15-20 minutes before rolling. This helps the flavours to meld and makes the mix a little firmer and easier to shape.
How to Make Thai Baked Chicken Meatballs Recipe
The process is quite straightforward. We’ll start by making and baking the meatballs, and while they’re in the oven, we can whip up the beautifully aromatic coconut curry sauce. Bringing them together at the end is the final, satisfying step.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment or lightly greased foil.
- Mix the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, lime zest, spring onions, chopped coriander, and grated ginger.
- Combine Gently: Using your hands or a spoon, mix everything together until it’s just combined. What works best for me is using my hands, but be careful not to overwork the mixture, as this can make the meatballs tough.
- Roll and Arrange: Lightly wet your hands with a little water to prevent sticking. Roll the mixture into balls about the size of a golf ball (you should get around 20-24). Arrange them in a single layer on your prepared baking tray.
- Bake the Meatballs: Place the tray in the preheated oven and bake for 15-20 minutes, or until the meatballs are pale golden, firm to the touch, and cooked through. The internal temperature should reach 74°C (165°F) for safe consumption according to the FSA.
- Start the Sauce: While the meatballs are baking, heat the coconut oil in a large, deep frying pan or wok over a medium heat. Add the remaining 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until it becomes wonderfully fragrant. This step is called ‘blooming’ and it really deepens the flavour.
- Create the Curry Base: Pour in the can of coconut milk and the chicken stock. Whisk everything together until the curry paste has fully dissolved. Bring the sauce to a gentle simmer.
- Season the Sauce: Stir in the fish sauce and soft brown sugar. Let it simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. If you enjoy other flavourful chicken recipes, my Bang Bang Chicken Thighs are always a hit.
- Combine and Finish: Once the meatballs are cooked, carefully add them to the simmering sauce. Stir gently to coat them all. Let them simmer in the sauce for a final 2-3 minutes to absorb all that lovely flavour.
- Final Touches: Turn off the heat and stir in the fresh lime juice. Have a taste and adjust the seasoning if needed – you might want a little more fish sauce for saltiness or lime for acidity. Serve immediately, garnished with fresh coriander, sliced chilli, and lime wedges.
Tips From My Kitchen
- Temperature Control: Always start with very cold chicken mince. It’s much less sticky and far easier to roll into neat meatballs. If it warms up too much while you’re working, just pop the bowl back in the fridge for 10 minutes.
- The Secret Step: I learned that taking one minute to ‘bloom’ the curry paste in oil before adding the liquids makes a huge difference. It releases the fragrant oils from the spices and creates a much deeper, more complex sauce. Don’t skip it!
- Make-Ahead: You can prepare and roll the meatballs up to a day in advance. Just place them on a tray, cover tightly with cling film, and store them in the fridge. You can also freeze the uncooked meatballs for up to 3 months.
- Storage: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.
Equipment You’ll Need
- Large baking tray
- Baking parchment or aluminium foil
- Large mixing bowl
- Large, deep frying pan or wok
- Sharp knife and chopping board
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s very easy to adapt. Here are a few ideas we’ve tried and loved at home:
- Spicy Version: For those who like more heat, add one finely chopped bird’s eye chilli to the meatball mixture. You could also add a pinch of dried chilli flakes to the sauce as it simmers.
- Add Vegetables: Bulk out the sauce by adding some sliced red peppers, mange tout, or baby corn during the last 5-6 minutes of simmering, before you add the meatballs.
- Different Protein: This Thai meatballs recipe works beautifully with turkey or pork mince. Just follow the exact same method.
What to Serve With Thai Baked Chicken Meatballs Recipe
These curry chicken meatballs are quite versatile, but here are my favourite ways to serve them to make a complete and satisfying meal:
- Steamed Jasmine Rice: Its fragrant, slightly sticky nature is the perfect vehicle for soaking up every last bit of the creamy coconut sauce.
- Noodles: Cooked rice noodles or egg noodles tossed through the sauce also work brilliantly.
- Steamed Greens: A side of steamed tenderstem broccoli, bok choy, or green beans adds a fresh, crunchy contrast to the rich sauce.
- Drink Pairing: A cold, crisp lager like a Singha or an off-dry Riesling wine cuts through the richness of the coconut milk beautifully.
Frequently Asked Questions
Thai Baked Chicken Meatballs Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment or lightly greased foil.
- Mix the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, lime zest, spring onions, chopped coriander, and grated ginger.
- Combine Gently: Using your hands or a spoon, mix everything together until it's just combined. What works best for me is using my hands, but be careful not to overwork the mixture, as this can make the meatballs tough.
- Roll and Arrange: Lightly wet your hands with a little water to prevent sticking. Roll the mixture into balls about the size of a golf ball (you should get around 20-24). Arrange them in a single layer on your prepared baking tray.
- Bake the Meatballs: Place the tray in the preheated oven and bake for 15-20 minutes, or until the meatballs are pale golden, firm to the touch, and cooked through. The internal temperature should reach 74°C (165°F) for safe consumption according to the FSA.
- Start the Sauce: While the meatballs are baking, heat the coconut oil in a large, deep frying pan or wok over a medium heat. Add the remaining 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until it becomes wonderfully fragrant. This step is called 'blooming' and it really deepens the flavour.
- Create the Curry Base: Pour in the can of coconut milk and the chicken stock. Whisk everything together until the curry paste has fully dissolved. Bring the sauce to a gentle simmer.
- Season the Sauce: Stir in the fish sauce and soft brown sugar. Let it simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. If you enjoy other flavourful chicken recipes, my Bang Bang Chicken Thighs are always a hit.
- Combine and Finish: Once the meatballs are cooked, carefully add them to the simmering sauce. Stir gently to coat them all. Let them simmer in the sauce for a final 2-3 minutes to absorb all that lovely flavour.
- Final Touches: Turn off the heat and stir in the fresh lime juice. Have a taste and adjust the seasoning if needed – you might want a little more fish sauce for saltiness or lime for acidity. Serve immediately, garnished with fresh coriander, sliced chilli, and lime wedges.
Notes
I really hope you enjoy making this Thai baked chicken meatballs recipe as much as we do. It’s a wonderfully fragrant, satisfying dish that always gets compliments in my house. If you’re looking for another family-friendly meal, our Cheeseburger Lasagna Recipe is another unique and delicious option. I’d love to hear how this recipe turns out for you – please leave a comment and a rating below to let me know! Happy cooking, Sara.
