These Thai chicken meatballs are bursting with flavor, simmering in a creamy coconut curry sauce with fresh veggies. It’s a one-pan meal, perfect for busy weeknights—serve it over rice or noodles for a satisfying dinner the whole family will love!
I’m always on the hunt for new dinner ideas to keep things interesting, and these Thai chicken meatballs have quickly become a go-to in our house! They’re simmered in a rich, creamy coconut curry sauce with fresh veggies and bold Thai flavors. I love serving them over jasmine rice or cauliflower rice for a low-carb option. It’s the perfect weeknight meal—feels special but is super easy to whip up.
If you love the sound of this recipe, be sure to try my coconut shrimp curry and or chicken curry with vegetables. Both are so good!
Why You Need to Make This Recipe
- One-pan meal – The meatballs, veggies, and sauce all cook together in one skillet, meaning less mess and easy cleanup.
- Packed with flavor – From the garlic and ginger to the Thai red curry and fresh lime juice, these meatballs are bursting with bold, delicious flavors.
- Versatile – Serve them with rice, noodles, or wrap everything in lettuce leaves for a fun low-carb option.
- Great for meal prep – These reheat beautifully, making them perfect for lunches or dinners throughout the week.
Ingredients Needed
You only need a few simple ingredients to make this flavor-packed Thai-inspired dish. Everything cooks in one skillet and comes together in no time!
- ground chicken – lean and high in protein, it’s the perfect base for these tender, juicy meatballs. You can also use ground turkey if you prefer!
- panko breadcrumbs – keeps the meatballs soft and helps everything stick together.
- egg – binds the meatballs so they don’t fall apart when cooking.
- garlic and fresh ginger – these two are essential for bold flavor in every bite!
- soy sauce or tamari – use tamari for a gluten-free option.
- lime juice – brightens everything up and balances the richness of the coconut milk.
- cilantro and green onions – for a fresh, herby finish in the meatballs and on top.
- olive oil or avocado oil – for browning the meatballs and sautéing the veggies.
- coconut curry sauce – a creamy, flavorful blend of onion, carrots, red bell pepper, snap peas, full-fat coconut milk, red curry paste, tamari, lime juice, and more ginger. It’s what makes this dish extra delicious and cozy!
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
Want to switch things up or make this recipe work with what you have on hand? Here are some easy swaps to try:
- Protein option: Ground turkey or beef works great in place of ground chicken. Just make sure not to overcook the meatballs so they stay nice and juicy.
- Veggie swaps: Feel free to use whatever veggies you love or have in the fridge. Broccoli, mushrooms, or zucchini would all be great here!
- Spice it up: Red curry paste adds a mild kick, but if you want more spice add some sriracha or some crushed red pepper flakes to the meatballs and/or sauce.
- Make the meatballs gluten-free: If you need this recipe to be gluten-free simply substitute an equal amount of gluten-free breadcrumbs in place of regular panko breadcrumbs. Almond meal or almond flour will also work as a substitute instead of breadcrumbs. This will give the meatballs a slightly different texture but still work well.
How to Make Thai Chicken Meatballs
Step 1: In a large bowl, combine all the chicken meatball ingredients. Mix until just combined.
Step 2: Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
Step 3: Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Step 4: In the same skillet, add vegetables, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender.
Step 5: Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
Step 6: Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally. Serve warm over rice or noodles and garnish with cilantro and green onions.
Brittany’s Recipe Tips!
A few quick tips to make these Thai chicken meatballs turn out just right every time:
- Don’t over-mix the meatball mixture: Mix until just combined to avoid tough, dense meatballs. I like to use my hands or a fork and stop as soon as everything looks evenly distributed.
- Get a good sear: When cooking the meatballs, let them sit in the hot skillet for a minute or two before flipping. This helps them develop a golden-brown crust and adds extra flavor.
- Simmer gently: Once the curry sauce is in the pan, keep the heat on a low simmer. You want it to thicken slightly without boiling or reducing too much.
Ways to Serve Thai Chicken Meatballs
These Thai chicken meatballs are super versatile and can be served in so many delicious ways. Here are a few of my go-to ideas:
- Over rice – My favorite way to serve these is over jasmine rice or brown rice so it soaks up all that creamy coconut curry sauce. You could even do cauliflower rice for a low-carb option.
- With noodles – Try serving them over rice noodles or soba noodles for a fun twist. The sauce coats the noodles perfectly and turns this into more of a noodle bowl situation.
- Make it a bowl – Build a grain bowl with the meatballs, cooked quinoa or rice, shredded cabbage, cucumber ribbons, and a drizzle of my yum yum sauce.
How to Store, Reheat & Meal Prep
Got leftovers? Lucky you! These Thai chicken meatballs store really well and might even taste better the next day. Here’s how to keep them fresh:
- In the fridge: Let everything cool completely, then store the meatballs with the sauce and veggies in an airtight container for up to 4-5 days.
- In the freezer: Freeze the meatballs and sauce (veggies included!) for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in a skillet or microwave.
- How to reheat: Gently reheat on the stovetop over medium-low heat or microwave in 30-second increments until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it up.
- How to meal prep: These meatballs are perfect for meal prep. Just portion out 4 meatballs with sauce and veggies into containers with rice or noodles for quick lunches throughout the week.
Frequently Asked Questions
Yes! You can prep the meatballs and even cook them in advance. Just store them in the fridge, then add them to the coconut curry sauce when you’re ready to serve.
Coconut milk gives this dish its signature creamy texture and flavor, but if you’re looking for a substitute, you can substitute it with another creamy option like heavy cream, half-and-half, or even a dairy-free alternative like cashew cream or almond milk (though the flavor and texture will differ slightly).
The best way to ensure your meatballs are fully cooked is to use a meat thermometer. They should reach an internal temperature of 165°F (75°C). Alternatively, you can cut one open to make sure it’s no longer pink in the center and the juices run clear.
Yes! These meatballs freeze well. After cooking, let them cool completely, then store them in an airtight container with the sauce and veggies. They can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and reheat in a skillet or microwave until warmed through.
Absolutely! To make the meatballs gluten-free, simply swap the panko breadcrumbs for gluten-free breadcrumbs or almond meal.
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