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5 from 1 vote

Thai Chicken Meatballs with Sweet Tangy Chili Sauce

This baked thai chicken meatballs are tender, juicy and made with the sweet chili sauce. 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thailand
Servings: 4
Calories: 211kcal
Author: Rose

Equipment

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.

Nutrition

Calories: 211kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1508mg | Potassium: 392mg | Fiber: 4g | Sugar: 22g | Vitamin A: 706IU | Vitamin C: 70mg | Calcium: 86mg | Iron: 2mg