Miley These Thai Chicken Meatballs are a mash-up of two favorite cravings: juicy savory meatballs and rich creamy peanut sauce (that famous satay-style dip).
A tender, herb-packed meatball covered in a sauce with notes of ginger, garlic, and a little nutty crunch in every bite.
Yes, you’ll need to mix up the homemade sauce, but trust me, it’s worth it. You’ll have plenty of flavor for dipping, drizzling over rice, or making a double batch for meal prep.
Serve them for a cozy dinner, pack them up for a flavorful lunch, or stash them in the fridge for a quick protein boost later!
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Why You’ll Love This Recipe
Big flavor without extra effort always wins, and these meatballs prove that point fast. Each bite gives warmth, freshness, and a creamy finish that keeps things interesting.
Extremely Juicy: Juicy texture stays front and center thanks to gentle mixing and careful cooking.
Rich Peanut Sauce: Peanut sauce feels rich but balanced with savory and slightly sweet notes.
Easy to Make: Simple prep keeps the process relaxed and stress free.
Multiple Servings Options: Flexible serving options work for bowls, plates, or party spreads.
Crowd Pleasing: Crowd friendly flavors make this great for sharing.
Ingredients
For the Chicken Meatballs:
- 1½ pounds ground chicken
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- Salt and black pepper to taste
For the Peanut Sauce:
- ¾ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup warm water
- Optional chili paste for heat
For Cooking and Garnish:
- Vegetable oil
- Chopped cilantro
- Crushed peanuts
- Lime wedges
Step by Step Instructions
1. Mix the Meatball Base
Start by placing ground chicken in a large bowl. Add garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, lime juice, salt, and pepper. Use clean hands or a spoon to gently mix until just combined. Avoid overworking the mixture since that can make the meatballs dense instead of tender.
2. Shape the Meatballs
Lightly oil your hands, then scoop out small portions of the mixture. Roll into evenly sized balls, about one and a half inches wide. Place them on a plate as you work. Keeping the size consistent helps everything cook evenly and stay juicy.
3. Cook Until Golden
Heat a large skillet over medium heat and add a thin layer of oil. Place meatballs into the pan with space between each one. Cook while turning gently so all sides brown evenly. This takes about eight to ten minutes, and the meatballs should feel firm but springy when done.
4. Make the Peanut Sauce
While the meatballs cook, whisk peanut butter, soy sauce, brown sugar, honey, rice vinegar, sesame oil, and warm water in a bowl. Stir until smooth and creamy. Add chili paste if you like heat. Adjust thickness by adding a splash of water if needed.
5. Bring It Together
Lower the heat under the skillet and pour the peanut sauce over the cooked meatballs. Gently stir so each one gets coated. Let everything simmer together for two to three minutes until the sauce thickens and hugs the meatballs.
Tips and Variations
- Ground turkey works well as a substitute for chicken.
- Add grated carrot or zucchini for extra moisture and color.
- Use almond butter if peanut butter is unavailable.
- Bake the meatballs at 400°F for a lighter cooking option.
- Add coconut milk to the sauce for a softer, creamier finish.
Serving Suggestions
Thai Chicken Meatballs with Peanut Sauce shine in many settings. Serve them over steamed jasmine rice so the sauce soaks in beautifully. Rice noodles also work great and turn this into a comforting bowl meal.
For lighter plates, pair them with cucumber salad or crisp lettuce cups. At gatherings, toothpicks make them easy to grab, and the sauce keeps them glossy and inviting on the table.
Frequently Asked Questions
Can I make these ahead of time?
Yes, cook the meatballs and store them separately from the sauce for best texture.
Do they freeze well?
The meatballs freeze well on their own. Add fresh sauce after reheating.
Is the sauce very spicy?
It stays mild unless you add chili paste.
Can I air fry the meatballs?
Yes, air fry at 375°F until cooked through and lightly golden.
How long do leftovers last?
Store in the fridge for up to three days in a sealed container.
Final Thoughts
Thai Chicken Meatballs with Peanut Sauce bring comfort, color, and bold flavor into one satisfying dish. The meatballs stay tender, the sauce feels indulgent, and the whole meal comes together without feeling heavy.
I love how this recipe adapts to casual dinners or special meals with ease. Serve it your way, keep it simple or dress it up, and enjoy a dish that feels warm, balanced, and deeply satisfying.
Thai Chicken Meatballs with Peanut Sauce
Ingredients
For the Chicken Meatballs:
- 1½ pounds ground chicken
- 2 cloves garlic finely minced
- 1 tablespoon fresh ginger grated
- 2 green onions finely chopped
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- Salt and black pepper to taste
For the Peanut Sauce:
- ¾ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ cup warm water
- Optional chili paste for heat
For Cooking and Garnish:
- Vegetable oil
- Chopped cilantro
- Crushed peanuts
- Lime wedges
Instructions
- Mix the Meatball Base: Start by placing ground chicken in a large bowl. Add garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, lime juice, salt, and pepper. Use clean hands or a spoon to gently mix until just combined. Avoid overworking the mixture since that can make the meatballs dense instead of tender.
- Shape the Meatballs: Lightly oil your hands, then scoop out small portions of the mixture. Roll into evenly sized balls, about one and a half inches wide. Place them on a plate as you work. Keeping the size consistent helps everything cook evenly and stay juicy.
- Cook Until Golden: Heat a large skillet over medium heat and add a thin layer of oil. Place meatballs into the pan with space between each one. Cook while turning gently so all sides brown evenly. This takes about eight to ten minutes, and the meatballs should feel firm but springy when done.
- Make the Peanut Sauce: While the meatballs cook, whisk peanut butter, soy sauce, brown sugar, honey, rice vinegar, sesame oil, and warm water in a bowl. Stir until smooth and creamy. Add chili paste if you like heat. Adjust thickness by adding a splash of water if needed.
- Bring It Together: Lower the heat under the skillet and pour the peanut sauce over the cooked meatballs. Gently stir so each one gets coated. Let everything simmer together for two to three minutes until the sauce thickens and hugs the meatballs.
