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.

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