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thai chicken meatballs

Tender Thai Chicken Meatballs

Delicious Tender Thai Chicken Meatballs recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the meatballs
  • 1.5 lb ground chicken
  • 3 garlic cloves, minced
  • 1 large shallot, finely minced
  • 2.5 tbsp fish sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/4 cup red curry paste
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup Thai basil, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 stalk lemongrass, inner core finely grated
  • 1 egg
For the sauce and vegetables
  • 2 tbsp neutral oil (like avocado)
  • 3 garlic cloves, minced
  • 1.5 tbsp ginger, grated
  • 14 oz full-fat coconut milk
  • 3/4 cup chicken broth
  • 2 tsp brown sugar or coconut sugar
  • 1.5 tbsp fish sauce
  • 1/2 lime, juiced
  • 1 large zucchini, cut into 1/2-inch thick half-moons
  • 1 red bell pepper, sliced into 1/4-inch thin strips
  • 4 cups baby spinach
  • 1/4 cup Thai basil leaves

Method
 

  1. In a large bowl, combine the ground chicken, minced garlic, minced shallot, fish sauce, salt, white pepper, red curry paste, Panko breadcrumbs, Thai basil, cilantro, and grated lemongrass. Crack the egg into the mixture and stir everything together gently with a fork until just combined—avoid overworking the mixture, as this will make the meatballs dense and tough. Once combined, form the mixture into 1-inch balls, placing them on a plate as you go. This prep work ensures your meatballs cook evenly and stay tender.
  2. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, add the formed meatballs and brown them for 6-8 minutes, rolling them occasionally to develop color on all sides. The goal is a golden-brown exterior that will help lock in moisture. Once browned, transfer the meatballs to a clean plate and set aside.
  3. In the same skillet (don't clean it—those browned bits add flavor), add the red bell pepper slices and cook for 2 minutes over medium-high heat, stirring occasionally. Add the zucchini half-moons and cook for another 2 minutes until the vegetables are just starting to soften but still have some firmness. Transfer the vegetables to the same plate as the meatballs. I prefer cooking the vegetables separately first so they maintain their texture rather than becoming mushy in the sauce.
  4. In the same skillet over medium heat, add the 3 minced garlic cloves and grated ginger, stirring constantly for about 30 seconds until fragrant. Add the red curry paste and cook for 1 minute, stirring to combine with the garlic and ginger—this blooming process releases the aromatics and deepens the flavor. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer.
  5. Gently add the browned meatballs from Step 2 to the simmering sauce and let them cook for 5-7 minutes, stirring occasionally. The meatballs will continue to cook through in the warm liquid. After simmering, add the cooked vegetables from Step 3 back into the pan along with the baby spinach, stirring gently for about 1 minute until the spinach is just wilted. The residual heat will be enough to wilt it without overcooking.
  6. Remove the skillet from heat and stir in the lime juice, which brightens all the flavors and balances the richness of the coconut milk. Tear the Thai basil leaves and scatter them over the top—I add them at the very end rather than cooking them so they stay vibrant and aromatic. Divide the meatballs and sauce between bowls and serve over rice or noodles.