Whenever I’m hosting a get together and want to share a drool-worthy appetizer with my guests, these Thai Chicken Meatballs never disappoint.

Served on their own or with your favorite dipping sauce… these little gems will immediately put a smile on anyone’s face who tries them. Want to incorporate them into a dinner? Pair with my Coconut Jasmine Rice with a side of these Vietnamese Cold Noodle Salad or Peanut Sesame Noodles.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

INGREDIENTS FOR THAI CHICKEN MEATBALLS:

I just love exploring international flavors from around the world. I mean, why not? You never know when you’ll find a cuisine that you’ll become completely smitten with! Here’s what I used:

FOR THE MEATBALLS:

Springer Mountain Farms Ground White Meat Chicken
Cilantro
Chives
Lemon Grass Paste
Grated Ginger
Garlic Cloves
Fish Sauce
Toasted Sesame Oil
White Pepper
Turmeric
Egg
Panko Breadcrumbs
Thai Chilies

TO SERVE:

Lime Wedges
Thai Chilies
Cilantro

Thai Chilies can be green or red, and both colors work here. While green chiles are unripen with a more herbaceous flavor and heat, red chilies are fully ripe and offer a sweeter flavor with less heat. Go ahead and use whichever one you prefer. I opted for green because I’m a spicy food fan… but if you want something milder you can skip them all together or swap for jalapeño peppers.

We’re big fans of ground chicken in our house. Springer Mountain Farms offers a great tasting 92% lean ground white meat that’s quick and convenient, super flavorful, and perfect for cooking at home. Their chickens are raised with absolutely no antibiotics, hormones, and their farming practices are American Humane Certified™.

MORE CHICKEN RECIPES YOU’LL LOVE:

Sesame Hoisin Ground Chicken Lettuce Wraps

Satay Peanut Butter Chicken Skewers

Korean Chicken Nachos

Ginger Chicken Poke Bowls

Golden Yogurt Marinated Chicken Bowls

Ramen Noodle Salad with Chicken and Mandarin Oranges

Our Favorite Korean Chicken Recipe

Hot Chicken Dip Wonton Tacos

Air Fryer Katsu Chicken

Crispy Chicken Korean Bird Dogs

Chicken Coconut Curry Ramen

Cheesy Chicken Parm Meatball Skillet

VIEW ALL RECIPES BY CLICKING HERE!

Thai Chicken Meatballs with Turmeric and Herbs

Whenever I'm hosting a get together and want to share a drool-worthy appetizer with my guests, these Thai Chicken Meatballs never disappoint.

SERVINGS

Prep Time 5

Cook Time 20

Total Time 25

PRINT RECIPE NOW PIN RECIPE FOR LATER

Ingredients

FOR THE MEATBALLS:

1 lb. Ground Chicken
1/4 cup Cilantro, minced
2 tbsp. Chives, chopped
1 tbsp. Lemon Grass Paste
1 tsp. Grated Ginger
3 Garlic Cloves, minced
1 tbsp. Fish Sauce
2 tsp. Toasted Sesame Oil
1/2 tsp. White Pepper
2 tsp. Turmeric
1 Egg
1/2 cup Panko Breadcrumbs, + 1/4 cup breadcrumbs, if needed
1 - 2 Thai Chilies, minced (optional, depending on heat preference)

TO SERVE:

Cilantro
Lime Wedges
Thai Chilies, optional

Instructions

Preheat the oven to 430F.
Place all meatball ingredients in a bowl and mix well. If needed, add a little more breadcrumbs if the meat mixture is too wet or until you’ve reached your desired consistency. Form into 12 - 14 equal sized meatballs.
Line a cookie sheet with parchment paper and then top with an oven-safe rack. Spray the rack with cooking spray and then top with the meatballs.
Bake for 20 minutes, or until internal temperature is a minimum of 165F.
Serve immediately with desired garnishes and/or sauce.

DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!

NOTES ON THIS RECIPE:

If you do not have fish sauce, you can substitute with soy sauce. However, I highly recommend fish sauce, as it adds a salty, savory “umami” flavor that is hard to replicate with something else.
The toasted sesame oil not only adds flavor but also helps make sure the meatballs don’t stick to the rack while baking. If you don’t have a rack, you can place them directly on the parchment lined baking sheet… but I find that when you cook them on a rack they cook more evenly and look more uniform at the end.
To make the Quick Peanut Butter Sauce I whisked together the following: 1/2 cup Peanut Butter, 2 tbsp. Liquid Aminos, 1 tbsp. Rice Vinegar, 1 tsp. Toasted Sesame Oil, 1 tbsp. Chili Garlic Sauce, Juice of 1/2 Lime, 1 tbsp. Brown Sugar, 2 Garlic Cloves, 1 tbsp. Grated Ginger, 4 tbsp. Warm Water.
Any leftovers should be kept refrigerated in a sealed container and consumed within the next 2 days.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!