Save These Thai Peanut Chicken Meatballs are my weeknight answer when I crave something easy but deeply flavorful. Tender chicken combines with bursts of ginger, scallion, and cilantro all smothered in a creamy, spicy peanut sauce. Whether served atop jasmine rice or tucked into lettuce cups, they never fail to impress friends and family alike.
I first made these for a game night potluck and they vanished in minutes. Now every time I host, someone requests them by name because they remember that punchy peanut sauce.
Ingredients
- Ground chicken: gives a tender juicy base plus absorbs the Thai aromatics
- Panko breadcrumbs: help keep the meatballs soft and light look for crisp golden panko at the store
- Egg: ensures everything binds together and adds richness
- Garlic: fresh minced spreads flavor throughout every bite
- Fresh ginger: shines in both the meatballs and sauce choose a plump smooth piece for best results
- Green onions: bring crunch and freshness slice only the pale and green parts
- Cilantro: adds herbaceous Thai flavor use stems as well as leaves for intensity
- Fish sauce and soy sauce: provide umami depth look for high quality brands with few additives
- Sesame oil: deepens savoriness and adds a toasted undertone
- Salt and black pepper: essential for balance
- Creamy peanut butter: is at the heart of the sauce stir well so there is no oil separation
- Coconut milk: gives silkiness go for full fat and shake the can first
- Soy sauce and fish sauce: blend salt and savor pick low sodium options to adjust later
- Honey: balances salt and heat a gentle squeeze is all you need
- Rice vinegar: for brightness and tang
- Sriracha or Thai chili sauce: lets you control the spice pick your favorite brand
- Optional for serving: fresh cilantro for garnish crushed peanuts for crunch lime wedges to squeeze abundance and cooked jasmine rice if making a main dish
Instructions
- Preheat the Oven:
- Set your oven to 200°C about 400°F and prep a baking sheet by covering with parchment or lightly greasing so the meatballs will not stick during baking
- Mix the Meatball Ingredients:
- Place the ground chicken panko egg minced garlic grated ginger green onions chopped cilantro fish sauce soy sauce sesame oil salt and black pepper into a large bowl. Using a fork or clean hands gently combine until all ingredients are just mixed together This keeps the meatballs from becoming dense Do not overwork
- Shape the Meatballs:
- Get your hands slightly damp so the mixture will not stick. Scoop up about a tablespoon at a time and shape firmly into 1 inch balls. Lay them in rows on the baking sheet with space between each
- Bake the Meatballs:
- Transfer the sheet to your preheated oven. Bake for 18 to 20 minutes until the meatballs are golden on the outside and fully cooked inside giving off a wonderful aroma.
- Make the Peanut Sauce:
- While the meatballs are baking grab a medium saucepan. Pour in the creamy peanut butter full fat coconut milk soy sauce fish sauce honey rice vinegar Sriracha minced garlic and grated ginger. Set the pan over low heat. Stir gently and continuously so the mixture smooths out and heats through without burning to the bottom Add warm water tablespoon by tablespoon to thin to your liking you want it pourable but not runny
- Finish and Serve:
- Once the meatballs are baked place them in a large clean bowl then pour the warm peanut sauce over the top. Use a spoon to toss thoroughly so every meatball gleams with sauce
- Garnish and Plate:
- Sprinkle with fresh cilantro and crushed peanuts. Pass lime wedges for squeezing over and serve with fluffy jasmine rice if you prefer a more substantial meal
Save I love how ginger wakes up the whole dish with just a small amount grated in. My kids like adding extra lime for the brightness so everyone can make it their own at the table. One summer I took these to a neighborhood gathering and even the picky eaters polished them off without a crumb left.
Storage Tips
Thai peanut chicken meatballs keep well in the refrigerator for up to four days. Store them with extra peanut sauce to keep everything moist. For lunches I often pack them cold with a side of fresh cucumber or carrot sticks and they stay delicious and satisfying.
Ingredient Substitutions
Ground turkey easily swaps for ground chicken and is just as tender. For a nut free version use sunflower butter in place of peanut and check your sauces to ensure all are allergy friendly. Tamari works beautifully if you need gluten free and still delivers the umami kick.
Serving Suggestions
Try these meatballs nestled into lettuce cups for a low carb party bite or alongside crunchy cabbage salad for a vibrant contrast. For a warming dinner serve them over steamed jasmine or brown rice with a heap of herbs and a drizzle more sauce.
Cultural and Historical Context
Thai style sauces often balance sweet salty and sour which is what makes this peanut sauce special. While you will not find this exact recipe in traditional Thai street food the combination of these flavors is true to the cuisine. Peanuts and coconut milk are staples in many Thai households where cooks are known for making dishes both comforting and bold.
Seasonal Adaptations
Add thinly sliced red bell peppers or shredded carrots to the meatball mixture for a pop of color in spring Serve with a crisp cucumber salad in hot weather for a cooling side In colder months increase the amount of ginger for extra warmth
Success Stories
Several of my friends doubled this recipe for their holiday parties and told me it outshone all the other appetizers. One home cook wrote to say the leftovers became the best school lunch for her kids. I have even had someone use the peanut sauce as a dip for crunchy vegetables throughout the week.
Freezer Meal Conversion
Make the meatballs as directed and freeze them in a single layer on a tray until solid then transfer to a container and freeze for up to two months. Thaw overnight and reheat gently in the oven or microwave then toss with fresh made sauce for best results. You can freeze the sauce separately in a small container it mixes back together easily after thawing and whisking.
Save With the right prep and a little patience, these Thai Peanut Chicken Meatballs might become your most requested dish too. Their crowd pleasing flavors always deliver.
Recipe FAQs
- → How can I make these meatballs less spicy?
Simply reduce or omit the Sriracha or chili sauce in the peanut sauce to lower the heat level while keeping all the rich flavors.
- → Can ground turkey be used instead of chicken?
Yes, ground turkey can be substituted for chicken for a lighter version while still delivering great taste and texture.
- → Is there a way to make the dish gluten-free?
Use gluten-free panko breadcrumbs and tamari in place of soy sauce to create a gluten-free version of this meal.
- → What goes well as a side dish?
Jasmine rice is a classic accompaniment. Steamed vegetables or a fresh cucumber salad make refreshing sides as well.
- → How do I keep the meatballs moist?
Avoid overmixing the chicken mixture and don't overbake. Ingredients like egg, soy sauce, and panko also help retain moistness.
- → Can I make this dish dairy-free?
Yes, ensure all sauces and ingredients used are dairy-free for a completely dairy-free option. Coconut milk provides creaminess.