These baked Thai Chicken Meatballs are one of those easy, flavour-packed recipes that feel a little bit special… but take barely any effort at all. Juicy, tender and coated in a sticky sweet chilli glaze, they're perfect for weeknight dinners, lunchboxes or even as a party appetiser.
If you love quick and healthy snacks, you'll also enjoy my Korean beef bulgogi meatballs and these super easy Asian turkey meatballs. These flavour-packed meatballs are perfect for party nibbles, feeding a crowd, or turning into a satisfying, fuss-free dinner.
There's something about Thai-inspired flavours that just works - fresh lime, sweet chilli, garlic and ginger all coming together in the best way. These baked chicken meatballs are lighter than traditional fried versions but still incredibly juicy thanks to the perfect balance of ingredients.
They're also wonderfully versatile. Serve baked Thai chicken meatballs with rice for a simple dinner, pop them into lunchboxes, or pair them with a dipping sauce for entertaining. If you're anything like me (busy mum life!), you'll love kid-approved recipes like my bang bang chicken or Korean fried chicken burgers - meals that tick the "easy + delicious" box every single time!
I made these last night and taking in the left overs for lunch today. I got a big thumbs up from my partner and this is now on the "make again" list. So easy to make, they were moist and the idea of putting the meatballs in a mini muffin pan was brilliant.
- Rose
Why You're Going To Love This Recipe
- Quick and easy - on the table in under 30 minutes!
- Healthy and oven baked - no frying, less mess, lighter option - winner.
- Kid-approved flavour - mild Thai taste with a hint of sweetness that kids love, great finger-food too.
- Perfect for meal prep - fridge and freezer friendly for easy weeknight meals.
- Versatile meal options - a light dinner, 'hangry' snacks or pop into lunchboxes.
- Appetisers - Perfect for entertaining, these bite-sized meatballs are made for dipping and disappear fast at any party.
Jump to:
Baked Thai Chicken Meatballs Ingredients
You only need a handful of ingredients, but a few are key to getting the best flavour and texture:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Chicken mince (ground chicken) - Using a mix of breast and thigh gives the juiciest result.
- Panko breadcrumbs - These keep the meatballs light and tender (regular breadcrumbs work too, but panko is best).
- Sweet chilli sauce - Adds both flavour and moisture, plus that sticky glaze.
- Fresh lime juice - Balances the sweetness and gives that classic Thai zing.
- Garlic & ginger - Essential for depth of flavour - don't skip these!
Variations
- Gluten-Free Option - Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Turkey or Pork Mince Swap - These work just as well if you don't have chicken mince on hand.
- Spicy Version - Add a pinch of chilli flakes or a dash of sriracha to the mix.
- Air Fryer Method - Cook at 200°C for 10-12 minutes, turning halfway.
How To Make Baked Thai Chicken Meatballs
Kid-approved - even the fussiest eaters will happily devour these tasty little chicken meatballs (speaking from experience!).
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Assemble ingredients: Place chicken mince, breadcrumbs, garlic, ginger, soy sauce, sweet chilli sauce and lime juice in a large bowl.
- Mix: Mix ingredients together until just combined - don't overmix.
- Roll into balls - Use wet hands to shape into heaped tablespoon-sized balls.
- Arrange and bake - Place balls into a greased mini muffin tray or a flat baking tray, and bake for 15 minutes.
- Glaze and finish - Brush with extra sweet chilli sauce, sprinkle with sesame seeds, then bake for another 2 minutes until cooked through.
- Make dipping sauce - Stir together sweet chilli sauce and lime juice. Serve meatballs warm with this dipping sauce.
Recipe Tips
- Don't overmix - This keeps the meatballs moist and tender.
- Wet your hands before rolling to stop sticking (game changer!).
- Use a mini muffin tray for perfectly shaped meatballs that stay juicy.
- Check doneness - Chicken should be cooked through with no pink inside.
- Make ahead - Prepare and roll the mixture earlier in the day, then bake when needed.
- Fridge storage - Store cooked meatballs in an airtight container for up to 2 days.
- Freezing uncooked - Freeze raw meatballs for up to 3 months, then thaw before baking.
- Freezing cooked - Freeze cooked meatballs for up to 3 months. Reheat until piping hot before serving.
Baked Thai Chicken Meatballs FAQ's
Yes! You can prepare and roll the meatballs earlier in the day, then store them in the fridge until ready to bake. Or you can freeze uncooked meatballs for up to 3 months, then thaw and bake.
This usually happens from overcooking or using very lean mince. A mix of breast and thigh works best.
Brushing the meatballs with sweet chilli sauce in the final minutes of cooking gives them a glossy, juicy finish, boosts the flavour, and helps the sesame seeds stick perfectly.
Yes - just place them on a lined flat baking tray.
Absolutely. You can freeze both cooked and uncooked meatballs for up to 3 months. Thaw uncooked meatballs in the fridge before baking.
Reheat cooked meatballs in the oven, microwave or air-fryer until piping hot.
They're perfect with rice, noodles, salad or even wrapped in lettuce cups for a lighter option. As an appetiser, make sure you have plenty of dipping sauce on the side.
More Savoury Snack Recipes
Whether you're feeding a crowd, catering to a fussy toddler, prepping snacks for game night or pulling together a light dinner, these easy savoury snack recipes tick every box.
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Baked Thai Chicken Meatballs
Ingredients
- 500 g chicken mince ground chicken
- 45 g (½ cup) panko crumbs or breadcrumbs
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 30 g (2 tbs) soy sauce
- 30 g (2 tbs) sweet chilli sauce
- 15 g (1 tbs) lime juice
- 30 g (2 tbs) extra sweet chilli sauce for brushing
- sesame seeds for sprinkling
For the sauce
- 75 g (⅓ cup) sweet chilli sauce
- 22 g (1 ½ tbs) lime juice
Instructions
Conventional Method
- Preheat oven to 210 degrees celsius (fan forced).
- Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (if you don't have a mini-muffin tray, lightly spray a non-stick baking tray).
- Place the chicken mince, panko crumbs, garlic, ginger, soy, sweet chilli sauce and lime juice into a bowl.
- Mix to combine.
- Roll mixture into heaped tablespoon sized balls using wet hands (see Notes)
- Place one ball into each hole of the mini-muffin tin.
- Bake in the oven for 15 minutes, then brush with 2 tbs sweet chilli sauce and sprinkle with sesame seeds.
- Bake for a further 2 minutes or until cooked through.
- To make the dipping sauce, mix the extra ⅓ cup of sweet chilli sauce and 1 & ½ tbs lime juice in a small serving bowl.
Thermomix Method
- Preheat oven to 210 degrees celsius (fan forced).
- Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (if you don't have a mini-muffin tray, lightly spray a non-stick baking tray).
- Place the chicken mince, panko crumbs, garlic, ginger, soy, sweet chilli sauce and lime juice into the Thermomix bowl. Mix for 5 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat once more or until combined.
- Roll mixture into heaped tablespoon sized balls using wet hands.
- Place one ball into each hole of the mini-muffin tin.
- Bake in the oven for 15 minutes, then brush with 2 tbs sweet chilli sauce and sprinkle with sesame seeds.
- Bake for a further 2 minutes or until cooked through.
- To make the dipping sauce, mix the extra ⅓ cup of sweet chilli sauce and 1 & ½ tbs lime juice in a small serving bowl.
Notes
- Chicken mince (ground chicken) - Use minced chicken breast or a combination of minced breast and thigh meat.
- Don't overmix - This keeps the meatballs moist and tender.
- Wet your hands before rolling to stop sticking (game changer!).
- Use a mini muffin tray for perfectly shaped meatballs that stay juicy.
- Check doneness - Chicken should be cooked through with no pink inside.
- Make ahead - Prepare and roll the mixture earlier in the day, then bake when needed.
- Fridge storage - Store cooked meatballs in an airtight container for up to 2 days.
- Freezing uncooked - Freeze raw meatballs for up to 3 months, then thaw before baking.
- Freezing cooked - Freeze cooked meatballs for up to 3 months. Reheat until piping hot before serving.
Carol says
Hi Lucy,
Made these tonight for dinner served with boiled rice and stir fried veggies,
they were delicious, made 24, only cooked half as only 2 of us, stashed the rest in the freezer for one of those nights when I don't feel like cooking. Also made your Slow Cooker Mexican Chicken soup also delicious, made it vegetarian, omitted the chicken, added capsicum, celery and carrots. It was supposed to be for a vegetarian friend who was coming to visit but unfortunately unable to because of Covid, oh well more for me.
Lucy says
Oh I'm so sorry your friend couldn't come to visit!!! I'm thrilled you liked the recipes though! Thank you for your lovely feedback xx