Easy Thai Baked Chicken Meatballs

These Thai-inspired baked chicken meatballs are juicy, tender, and bursting with bold sweet-savory flavor. Finished with a sticky sweet chili glaze, they’re perfect as an appetizer, weeknight dinner, or party food—and they bake up fast with zero fuss.

🛒 Ingredients

Chicken Meatballs

2 lb (900 g) ground chicken
2 large eggs
1 cup panko breadcrumbs
⅓ cup green onions, finely chopped
3 cloves garlic, minced
1½ tbsp fresh ginger, grated (or 1½ tsp ground ginger)
3 tbsp soy sauce (low-sodium preferred)
2 tbsp sweet chili sauce
1 tbsp fish sauce (optional, very authentic)
1½ tsp sesame oil
½ tsp salt
½ tsp black pepper

Sweet Chili Glaze

½ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp lime juice or rice vinegar
1 tsp cornstarch + 1 tbsp water (optional, for thicker glaze)

For Garnish (Optional)

Chopped cilantro
Sesame seeds
Sliced green onions

👩‍🍳 Instructions (Full Details)

1️⃣ Prep

Preheat oven to 200°C / 400°F
Line a baking sheet with parchment paper or lightly grease it

2️⃣ Make the Meatball Mixture

In a large bowl, combine:

Ground chicken
Eggs
Panko
Green onions
Garlic
Ginger
Soy sauce
Sweet chili sauce
Fish sauce (if using)
Sesame oil
Salt & pepper

Mix gently until just combined (overmixing = dense meatballs).

3️⃣ Shape

Roll into 1½-inch meatballs (about 30 total)
Place evenly spaced on baking sheet

4️⃣ Bake

Bake for 18–22 minutes, until cooked through (internal temp 74°C / 165°F)

5️⃣ Make the Glaze

While meatballs bake, simmer sweet chili sauce, soy sauce, honey, and lime juice in a small pan for 3–5 minutes.
Add cornstarch slurry if you want a thicker glaze.

6️⃣ Glaze & Finish

Brush or toss baked meatballs in glaze
Return to oven for 5 more minutes (or broil 1–2 minutes for caramelization)

🍽 Serving Ideas

Over jasmine rice or coconut rice
With noodles or lettuce wraps
As an appetizer with toothpicks
With peanut sauce on the side

🔁 Variations

Spicy: Add chili flakes or sriracha to the glaze
Air Fryer: 190°C / 375°F for 10–12 minutes
Turkey Option: Swap chicken for ground turkey
Gluten-Free: Use GF panko + tamari

📊 Nutrition (Approx. Per Meatball)

Calories: ~95 kcal
Protein: 7 g
Fat: 4 g
Carbohydrates: 6 g
Sugar: 3 g
Sodium: ~260 mg

(Nutrition varies based on sauce and size.)

Q & A

Q: Can I make these ahead of time?
Yes! Prep and refrigerate raw meatballs up to 24 hours, or bake and reheat.

Q: Can I freeze them?
Absolutely. Freeze cooked (unglazed) meatballs up to 3 months.

Q: How do I keep them juicy?
Use panko + eggs and don’t overbake.

Q: What if I don’t have fish sauce?
Skip it or replace with extra soy sauce.

Q: Can kids eat these?
Yes! Mildly sweet—just reduce chili if needed.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.