Thai Peanut Chicken Meatballs

Thai Peanut Chicken Meatballs are a delightful fusion of savory, nutty, and slightly spicy flavors wrapped in tender, juicy chicken bites. These meatballs are glazed with a creamy, aromatic Thai peanut sauce that’s rich, tangy, and deeply satisfying.

Combining the exotic appeal of Thai cuisine with the universal comfort of meatballs, this dish is perfect for both casual dinners and elegant gatherings.

What makes these meatballs stand out is the balance of flavors — the umami of soy sauce, the warmth of ginger, the creaminess of peanut butter, and the kick from chili sauce. Every bite bursts with texture and depth, offering a comforting yet refreshing taste that’s impossible to resist.

Why I Love This Recipe

I love Thai Peanut Chicken Meatballs because they bring together two of my favorite things — juicy, flavorful meatballs and rich, creamy peanut sauce. The contrast between the tender chicken and the velvety sauce is pure perfection.

They’re simple to make yet taste restaurant-worthy. The sauce alone is something to fall in love with — savory, sweet, spicy, and nutty all at once. Whether served as party appetizers or a wholesome dinner, these meatballs always impress.

Why It’s a Must-Try Dish

This dish is a must-try for anyone who enjoys Thai flavors or wants to elevate their weeknight meal routine. The meatballs are moist, flavorful, and packed with protein, while the Thai peanut sauce delivers an explosion of flavor that’s rich but not overwhelming.

It’s also a perfect make-ahead dish — you can prepare the meatballs in advance and toss them in the sauce right before serving. Whether you’re feeding your family or entertaining guests, these meatballs never fail to please.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 servings (makes about 20–24 meatballs)
• Calories: Approximately 340 kcal per serving
• Course: Appetizer / Main Course
• Cuisine: Thai-Inspired / Asian Fusion

Ingredients

For the Chicken Meatballs:

• 1 lb (450 g) ground chicken
• 1/3 cup breadcrumbs (panko preferred)
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional, for heat)
• Salt and black pepper, to taste

For the Thai Peanut Sauce:

• ½ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 2 teaspoons chili garlic sauce or sriracha (adjust to taste)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ cup warm water (adjust for consistency)

Optional Garnishes:

• Chopped peanuts
• Fresh cilantro or Thai basil
• Lime wedges
• Sliced green onions

Cooking Directions

1. Preheat Oven:
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Meatball Mixture:
   In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and sriracha. Mix until just combined — don’t overmix to keep the meatballs tender.
3. Form Meatballs:
   Scoop about 1½ tablespoons of mixture and roll into balls. Arrange them on the prepared baking sheet.
4. Bake the Meatballs:
   Bake for 18–20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C).
5. Prepare the Peanut Sauce:
   In a medium saucepan, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Whisk over low heat until smooth. Add warm water gradually to reach your desired consistency.
6. Coat the Meatballs:
   Once the meatballs are cooked, transfer them into the sauce and toss to coat evenly.
7. Garnish and Serve:
   Sprinkle with chopped peanuts, cilantro, and green onions before serving.

Step-by-Step Preparation Method

Step 1: Mix Ingredients
Combine all meatball ingredients in a mixing bowl and stir until evenly blended.

Step 2: Shape Meatballs
Form the mixture into small balls using your hands or a scoop.

Step 3: Bake or Pan-Sear
Bake at 400°F for 18–20 minutes, or pan-sear in a skillet with a drizzle of oil until browned and cooked through.

Step 4: Make the Sauce
Whisk peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, and ginger in a saucepan until smooth. Thin with warm water if needed.

Step 5: Combine and Serve
Add cooked meatballs to the sauce, stir to coat, garnish, and serve warm.

How to Serve This Recipe

Serve Thai Peanut Chicken Meatballs as:

• An appetizer with toothpicks and extra peanut sauce for dipping.
• A main course over jasmine rice, quinoa, or rice noodles.
• Inside lettuce wraps for a low-carb meal.
• With stir-fried vegetables or a light cucumber salad on the side.

For a complete Thai-inspired meal, pair them with Thai iced tea or coconut rice.

Recipe Tips

• Do not overmix the chicken mixture or the meatballs may turn dense.
• Use wet hands when forming meatballs to prevent sticking.
• Adjust spice level by controlling the amount of chili sauce or sriracha.
• For extra juiciness, add a tablespoon of coconut milk to the mixture.
• Double the sauce recipe if you love it extra creamy — it’s delicious drizzled over rice or veggies.

Variations

1. Spicy Thai Version: Add red curry paste or chili flakes for extra heat.
2. Sweet & Tangy: Use pineapple juice in the sauce instead of water for tropical sweetness.
3. Vegan/Vegetarian: Substitute ground chicken with mashed chickpeas or tofu crumbles.
4. Gluten-Free: Use gluten-free soy sauce and breadcrumbs.
5. Crunchy Coating: Roll meatballs in crushed peanuts before baking for a crunchy texture.

Freezing and Storage

• Refrigeration: Store leftover meatballs with sauce in an airtight container for up to 4 days in the refrigerator.
• Freezing (Uncooked): Freeze raw shaped meatballs on a tray until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Freezing (Cooked): Freeze cooked meatballs (without sauce) for up to 2 months.
• Reheating: Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of water to loosen the sauce.

Special Equipment Needed

• Mixing bowl
• Baking sheet or parchment paper
• Saucepan
• Whisk
• Meat thermometer (optional)
• Tongs or spatula

Frequently Asked Questions (FAQ)

Q1: Can I use ground turkey instead of chicken?
Yes, ground turkey works wonderfully as a substitute with similar results.

Q2: Can I make the peanut sauce ahead of time?
Absolutely. You can make it up to 5 days in advance and store it in the refrigerator. Warm before using.

Q3: How do I make it less spicy?
Simply reduce or omit the chili garlic sauce or sriracha in the peanut sauce.

Q4: Can I cook the meatballs in an air fryer?
Yes. Air fry at 375°F (190°C) for 12–14 minutes until golden and cooked through.

Q5: What side dishes go best with this recipe?
Steamed jasmine rice, coconut rice, or stir-fried vegetables pair beautifully with these meatballs.

Conclusion

Thai Peanut Chicken Meatballs are the perfect harmony of bold Thai flavors and satisfying comfort food. Juicy, tender chicken meets creamy peanut sauce in a dish that’s both wholesome and indulgent. They’re versatile enough to serve at a dinner party or as a quick weeknight meal — and the sauce alone is reason enough to try it.

With their balance of sweetness, saltiness, and spice, these meatballs are an unforgettable dish that will easily earn a place in your regular recipe rotation. Whether you’re new to Thai cuisine or a long-time fan, this recipe is sure to impress and satisfy every time.