Baked Thai Chicken Meatballs

Healthy oven baked Thai chicken meatballs that are tender, juicy and packed full of flavour!

5 from 40 votes

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Course: dinners, healthy snacks

Cuisine: Asian, thai

Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: serves

Calories: 57kcal

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.

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.

RECIPE NOTES & TIPS

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.