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Home / Recipes
45 minutes
4.48 from 57 votes
06.06.19
Updated: 08.05.19

Skinny Thai Chicken Meatballs with Peanut Sauce

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Skinny Thai Chicken Meatballs with Peanut Sauce – healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

Skinny Thai Chicken Meatballs with Peanut Sauce in a skillet garnished with cilantro

Meatballs

Meatballs! I love meatballs. Any kind of meatballs! So here’s why I think these meatballs deserve the word skinny in the title. Two things; lean ground chicken and they are baked. Yum!

Such simple ways to cut back on both fat and calories. You’ll also avoid a heavy sauce bogged down by cream because our spicy peanut sauce uses coconut milk. This dish will taste like it’s full of guilty pleasures but it’s really just a healthy, comforting dinner, with a little bit of spice and lots of oomf!

Skinny Thai Chicken Meatballs

This sauce is so easy but so very very scrumptious. This skinny little dish is a great introduction into the world of Thai flavors as it uses coconut milk, peanut butter, and red Thai curry paste. It may not be exactly authentic to say, but everybody’s got to start somewhere!

Skinny Thai Chicken Meatballs on a baking sheet before baking

Ingredients In Thai Chicken Meatballs

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Meatballs
  • Chicken – Ground chicken is needed for this recipe to form our little meatballs.
  • Herbs – Cilantro and green onion chopped up nice and finely.
  • Fish sauce – A must in a lot of Thai dishes. Don’t be afraid of the name! This sauce adds so much flavor to the dish.
  • Red curry paste – Look for Thai red curry paste, this combined with coconut milk is absolute perfection.
  • Breadcrumbs – This will be an important binder in our meatballs.
  • Egg – A binder with the bread crumbs that will form our balls.
  • Salt & pepper – To taste.
Peanut sauce
  • Wet ingredients – Coconut milk and sesame oil.
  • Red curry paste – Look for Thai red curry paste, this combined with coconut milk is absolute perfection.
  • Peanut butter – The savory flavor key to our sauce and dish.
  • Brown sugar – We need a little sweetness in this dish and brown sugar will help develop a more complex flavor.
  • Red pepper flakes – Adds some nice heat to our sauce.
  • Salt and pepper – To taste.

Skinny Thai Chicken Meatballs with peanut sauce in a skillet

How To Make Skinny Thai Chicken Meatballs With Peanut Sauce

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Prepare your oven: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
  • Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  • Finish the meatballs: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro. Serve with a side of mashed potatoes or rice because we need something to soak up all this sauce.

What Else Can I Use In Thai Meatballs?

You don’t have to use just chicken! Other lean meats like pork, beef, or turkey work just as well. You can even combine these ground meats to make a more complex and interesting flavor in your skinny meatballs.

Storing Leftover Meatballs

This dish can be stored in an airtight container in the fridge for 3 – 4 days. The meatballs can be frozen cooked for up to 3 months, just freeze them spaced evenly on a cookie sheet so we can avoid them sticking together before transferring to a freezer bag and storing.

The sauce can also be frozen in an airtight container for the same amount of time. To reheat just microwave them little meatballs for 2 – 3 minutes in the microwave while heating up the sauce over the stove.

Skinny Thai Chicken Meatballs with Peanut Sauce on a white plate with cilantro on top

Craving More Thai Dishes? Try These Recipes:

  • Thai Red Chicken Curry
  • Pad Thai
  • Spicy Pad Thai Chicken And Veggie Noodles
  • Thai Chicken Lettuce Wraps
  • Easy Thai Steak Salad
  • Thai Meatball Lettuce Wraps
  • Pad Thai Zoodles
  • Thai Chicken Salad
  • Crockpot Thai Chicken Thighs

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Skinny Thai Chicken Meatballs with Peanut Sauce

4.48 from 57 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Skinny Thai Chicken Meatballs with Peanut Sauce - healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

Ingredients

For Meatballs

  • 1 lb ground chicken
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste

For Peanut Sauce

  • 1 tbsp sesame oil
  • 1 tbsp red curry paste
  • 14 oz coconut milk (1 can)
  • 2 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
US Customary - Metric

Instructions

  • Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
  • In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  • Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
  • Serve with a side of mashed potatoes or rice.

Recipe Notes

Can I use any other type of meat: Any ground meat would work, so feel free to switch it up. You can also combine meats like ground pork and ground beef together.
Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
Can I make these ahead: Yes! Meatballs usually reheat really well. If you're making these ahead, store the sauce separately in another container in the fridge. Before ready to serve reheat the sauce either in the microwave or in a small saucepan. To reheat the meatballs just reheat them in the microwave for 2 to 3 minutes. After everything has been reheated, pour the sauce over the meatballs, garnish and serve.
Can I freeze these meatballs: Yes! Follow the instructions for making these ahead, and store them in the freezer separately both in an airtight container.
How do I store leftovers: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Yields: Recipe yields about 24 meatballs.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 390kcal (20%)Carbohydrates: 19g (6%)Protein: 20g (40%)Fat: 27g (42%)Saturated Fat: 16g (100%)Cholesterol: 92mg (31%)Sodium: 654mg (28%)Potassium: 651mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 975IU (20%)Vitamin C: 2.8mg (3%)Calcium: 69mg (7%)Iron: 4.1mg (23%)
Course:Dinner, Main Course
Cuisine:Thai
Keyword:meatball recipe, meatballs, thai chicken meatballs
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Kathleen S says

    June 30, 2019 at 7:59 pm

    Your recipes look delicious!!!!

    Reply
    • Joanna Cismaru says

      July 2, 2019 at 10:47 am

      Thank you!

      Reply
  2. Lynn says

    October 1, 2018 at 2:05 pm

    These were delish! This was the first time I have ever used ground chicken! I was pleasantly surprised at how flavorful this dish turned out! The sauce was a little spicy for my kiddos but they ate the meatball! I’ll make this recipe again!

    Reply
  3. Rick says

    September 23, 2018 at 6:29 pm

    I have made this dinner for my family a few times now.
    It has turned out great every time.
    What more can I say ?
    Give it a go tonight.

    Reply
  4. Megan says

    August 7, 2018 at 6:33 pm

    This looks awesome. Quick question, I don’t have red curry paste but I have a ton of the yellow curry powder, how much of that could I use instead (I would really rather use what I have already), I understand it won’t taste quite the same.

    Reply
    • Nicole Beaulieu says

      August 8, 2018 at 12:43 pm

      I would start with a tablespoon and adjust from there to your own preference for how strong you’d like the flavor to be.

      Reply
  5. Liz says

    August 1, 2018 at 1:10 pm

    O.M.G. THIS recipe! It’s so amazing. I left out the chili flakes for my kids, but I could drink the sauce and I had a hard time not just eating all the meatballs in the sauce while standing over the stove. Make this tonight!

    Reply
  6. Matthew Neil says

    July 8, 2018 at 9:21 am

    Was good but I had to up the amount of red curry paste and chili flakes to get it to a desiered taste, we like spicey and we didn’t find it had enough kick. Added 1 extra tbsp of red curry and another 1/4 tsp of red pepper flakes.
    Also we turn the left overs into summer rolls with rice paper, mint leaves cucumber and leaf lettuce rapped up together

    Reply
    • Nicole Beaulieu says

      July 9, 2018 at 9:16 am

      Those rolls sound fantastic. We’ll have to try those out next time if we have any leftovers!

      Reply
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