These baked Thai chicken meatballs are tender, juicy and made with the sweet chili. The sauce has a blend Thai flavours including the sweet tangy chili sauce, making them irresistibly delicious! Serve with rice noodles, jasmine rice or cauliflower rice.
Every once in a while I will make an Asian dish and when I do, it is so thoroughly enjoy by everyone! This recipe was created when I tried a sweet thai chili sauce at my sister’s place on New Year’s Eve and I loved the sweet, tangy yet slightly spicy flavours. This ORGANIC SWEET THAI CHILI by Naked & Saucy made by a Canadian brand is one of best I have tasted. It’s gluten free and soy sauce free, which is important since soy sauce will trigger a migraine.
This organic sweet thai chili was added to the chicken meatballs and they sauce added so much flavour but it made them so juicy and tender. Then I made the sauce using the thai chili sauce and a soy alternative, Bragg coconut nectar seasoning, along with fresh garlic and ginger, honey and apple cider vinegar. WOW, it was the BEST thai dish I have made!! I highly recommend this dish, your family will love it!
WHY MAKE THIS RECIPE
- If you like Thai food, you will love this dish!
- It’s sweet, spicy and tangy that has your taste buds singing
- Easy to make, the meatballs only take 10 minutes and the sauce only 5 minutes
- Perfect weeknight meal and you can make the meatballs ahead
- It’s a healthy dish, when using lean chicken reduces the fat content and the sauce is low in sugar and sodium.
INGREDIENTS AND TIPS
MEATBALLS:
- Lean ground chicken is a healthy choice and chicken has a mild taste, so whatever you add will take on the flavours really well. Ground turkey would be another great choice for this recipe.
- Bread crumbs or panko crumbs will give the meatballs more texture.
- Egg helps to bind and prevent the meatballs from falling apart plus it’s additional protein
- Garlic, ginger, parsley all add lots of flavour
- Sweet Thai Chili creates such tasty meatballs, sweetness, tangy and spicy!
- Seasoning is a must to pull out the flavours and these are salt and pepper
SAUCE:
- Unsalted butter is used to saute the ginger and garlic; you can substitute extra virgin olive oil or organic vegetable oil
- Broccoli is a healthy veggie which adds texture and colour to this dish. Avoid over cooking the broccoli, you still want some crunchiness and it absorbs the sauce really well. Other options I would suggest are spinach, bok choy, kale, cauliflower, brussel sprouts.
- Mix together coconut nectar seasoning (can substitute with soy sauce) arrowroot, apple cider vinegar, honey, lime juice, sweet Thai chili.
- Garnish with cilantro or parsley and sesame seeds.
HOW TO MAKE THIS DELICIOUS RECIPE
In a medium bowl, combine and mix together ground chicken, breadcrumbs, egg, onion, garlic, ginger, sweet Thai chili, parsley, salt and pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Preheat oven 400º F. Bake the meatballs for 25 minutes until cooked through and crispy.
In a large skillet, over medium heat, sauté ginger and garlic in butter for 30 seconds to a minute, long enough to release the aromas.
Then sauté broccoli for only 2-3 minutes to maintain it’s shape and crunch then transfer to a plate. Add the sauce mixture, coconut nectar seasoning (or soy sauce) arrowroot, garlic powder, apple cider vinegar, honey, and sweet chili and cook for about 3-4 minutes until it starts to thicken. Add the meatballs to heat through and coat with the sauce, then return the broccoli. Simmer until meatballs and broccoli have heated through.
The trick to this recipe is to avoid overcooking the sweet chili sauce and broccoli. Simply follow the recipe and stay close to the stove to avoid it from happening. If the broccoli is over cooked, it will be limpy and the sauce will be too thick and reduced, which results in little amount of sauce to coat the meatballs.
DOESN’T THIS DISH LOOK SCRUMPTIOUS!! I have to admit it is one of my best Asian dish recipe I have made and as you know, I grew up in a Hungarian home with Hungarian cooking which I love and appreciate! I so enjoy experimenting with different dishes, flavours and cultures.
Garnish this dish with sesame seeds, scallions and parsley which I prefer over cilantro, but feel free to add cilantro.
I love and really hope you make this dish and share with me your thoughts!
HOW TO SERVE THIS RECIPE well, there are options, I served this dish with jasmine rice and I must say it was soooo good! Basmati rice or brown rice would be great options. I have had this dish with rice noodles which I really enjoyed! Cauliflower rice would be lovely as well.
Serve these meatballs as an appetizer with a variety of raw vegetables. Serve it as a soup, a simply broth with rice noodles and add the meatballs.
STORING: these meatballs can be stored in the refrigerator for up to 3-4 days in an airtight container. Also, freeze them in a sealed container or ziplock freezer bag for up 2-3 months.
MORE FAVOURITE MEATBALLS RECIPES
Thai Chicken Meatballs with Sweet Tangy Chili Sauce
Equipment
- Baking sheet
Ingredients
Meatballs:
- 1 lb (454 g) lean ground chicken
- 1/2 cup breadcrumbs or panko crumbs
- 1 egg
- 1/2 red onion, chopped
- 1 garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp organic Thai sweet chili
- 2 tbsp parsley
- 1 tsp salt
- 1/4 tsp pepper
Sauce:
- 1/2 tbsp unsalted butter
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 3 cups broccoli, cut florest to 1-1½ inch (2.5-3cm)
- 1/4 cup organic coconut nectar seasoning (or soy sauce)
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1/2 juice of a lime
- 3 tbsp organic Thai sweet chili
- 1 tsp arrowroot starch
- cilantro or parsley
- sesame seeds
- scallions, sliced
Instructions
Meatballs
- In a medium bowl, combine and mix together ground chicken, breadcrumbs, egg, onion, garlic, ginger, sweet Thai chili, parsley, salt and pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Preheat oven 400º F. Bake the meatballs for 25-30 minutes until cooked through and crispy.
Sauce
- In a small bowl, whisk together coconut nectar seasoning, apple cider vinegar, honey, lime juice, sweet Thai chili and arrowroot starch. Set aside.
- In a large skillet, over medium heat, add melt butter, then add ginger and garlic, sauté for 30 seconds to a minute, long enough to release the aromas. Add the broccoli and cook for only 2-3 minutes to maintain it's shape and crunch then transfer to a plate. Add the sauce mixture and cook for about 3-4 minutes until it starts to thicken. Add the meatballs to heat through and coat with the sauce, then return the broccoli. Simmer until meatballs and broccoli have heated through.
- Serve with jasmine, basmati or brown rice. Garnish with parsley or cilantro and sesame seeds.
I made these just the other day. These are so tasty and juicy. The sauce coats the veg and meatballs so perfectly. Do yourself a favour, make a DOUBLE BATCH!! You’ll be looking around for MORE with a single batch!! Thanks Rose👍👍👏👏😀😀
Hi Gord,
I am so glad you enjoyed it! I agree, doubling the meatballs recipe is a great idea!
Thanks so much Gord!
Rose