Thai-Inspired Chicken Meatballs with Creamy Peanut Sauce

These Thai-Inspired Chicken Meatballs with Creamy Peanut Sauce are a perfect balance of tender, flavorful meatballs paired with a rich, nutty sauce. I love how the aromatic spices and herbs in the meatballs complement the silky peanut sauce, creating a dish that feels both comforting and exciting. It’s great for dinner, appetizers, or meal prep.

Why You’ll Love This Recipe

I enjoy this recipe because it’s packed with fresh Thai flavors—like ginger, garlic, and cilantro—without being complicated. The peanut sauce is creamy and slightly sweet, adding a luscious finish to every bite. The meatballs cook quickly, making this dish a weeknight favorite for me. Plus, it’s versatile: I serve it over rice, noodles, or with fresh veggies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Garlic (minced)

• Fresh ginger (grated)

• Green onions (thinly sliced)

• Fresh cilantro (chopped)

• Soy sauce or tamari

• Fish sauce (optional)

• Lime juice

• Panko breadcrumbs or crushed crackers

• Egg

• Salt

• Black pepper

For the Creamy Peanut Sauce:

• Peanut butter (creamy)

• Coconut milk or water

• Soy sauce or tamari

• Lime juice

• Brown sugar or honey

• Garlic (minced)

• Red pepper flakes or sriracha (optional for heat)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I combine ground chicken, minced garlic, grated ginger, green onions, cilantro, soy sauce, fish sauce (if using), lime juice, panko, egg, salt, and pepper. I mix gently until just combined to keep the meatballs tender.

3. I shape the mixture into small, bite-sized meatballs and place them on the baking sheet.

4. I bake the meatballs for 18–20 minutes, turning halfway through, until cooked through and lightly browned.

5. While the meatballs bake, I whisk together all the peanut sauce ingredients in a small bowl, adjusting the consistency with coconut milk or water until it’s creamy and pourable.

6. When the meatballs are done, I serve them hot, drizzled generously with the creamy peanut sauce.

Servings and timing

This recipe makes about 20 meatballs, serving 4 people as a main dish. Prep takes about 15 minutes, with 20 minutes baking, so it’s a quick and easy meal to prepare.

Variations

I sometimes add chopped Thai basil or mint to the meatball mix for extra herbal notes. If I want a gluten-free version, I use gluten-free breadcrumbs and tamari instead of soy sauce. For a spicier kick, I mix chili paste directly into the peanut sauce or sprinkle red pepper flakes on top.

storage/reheating

Leftover meatballs and sauce keep well in separate airtight containers in the fridge for up to 3 days. To reheat, I warm the meatballs in the oven or microwave and gently heat the sauce on the stovetop or microwave before serving.

FAQs

Can I cook the meatballs on the stovetop instead of baking?

Yes, I cook them over medium heat in a skillet with a little oil, turning frequently until browned and cooked through.

Can I use ground turkey or beef instead of chicken?

I’ve tried both, and they work well. The flavor and texture change slightly, but the seasoning still shines.

How do I prevent the meatballs from drying out?

I avoid overmixing and use a mix of panko and egg to keep them moist. Baking at a moderate temperature also helps.

Can I make the peanut sauce ahead of time?

Yes, it stores well in the fridge for up to a week. I give it a good stir before serving since it may thicken.

What can I serve these meatballs with?

I like them over jasmine rice, rice noodles, or wrapped in lettuce leaves for a fresh, low-carb option.

Conclusion

Thai-Inspired Chicken Meatballs with Creamy Peanut Sauce are one of my favorite easy meals that pack a ton of flavor and texture. The juicy, aromatic meatballs paired with the luscious peanut sauce never fail to satisfy. Whether I’m cooking for family or meal prepping for the week, this recipe always hits the spot.

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