Thai Chicken Meatballs Recipe – Thai Special

Ground chicken blended with fresh flavors (lemongrass, garlic, ginger & cilantro), these chicken meatballs are a great lunch, dinner or party appetizer!
We love this recipe because it is a different take on your traditional meatball recipe.

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min

Thai chicken meatballs Ingredients :

  • 1/4 cup (60ml) sweet chilli sauce
  • Juice and zest of 1 lime
  • 3cm piece (15g) ginger, finely grated
  • 600g chicken thighs, roughly chopped
  • 2 garlic cloves, finely grated
  • 1 lemongrass stalk, finely chopped
  • 2 tbs coriander root, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • ¼ cup (60ml) Thai red curry paste
  • 1 eggwhite
  • 1 cup (50g) panko breadcrumbs
  • 1 small red onion, finely chopped
  • 50g green beans, trimmed, thinly sliced
  • 150g vermicelli noodles, to serve
  • 1 tbs peanut oil
  • 1 cup mixed soft herbs, to serve

How to Make Thai chicken meatballs


To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.


In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.


Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.


Meanwhile, cook noodles to packet instructions.


Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.


Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.