Sweet and Spicy Thai Chicken Meatballs (45 Minutes)

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Skewered and grilled, these Thai ground chicken meatballs bring a delightful burst of flavor to the table. Perfect for an appetizer or a main dish, the tantalizing blend of spices in the meatballs is wonderfully complemented by the drizzle of sweet and spicy sauce. Bring a taste of Thailand to your home with this memorable dish!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Chicken Meatballs:

  • 1 lb ground chicken
  • 2 green onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fish sauce
  • 1 tsp grated ginger
  • 1 tsp soy sauce
  • 1/4 cup bread crumbs
  • 1 egg
  • Salt and pepper, to taste
  • Soaked wooden skewers

For the Sweet and Spicy Sauce:

  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sriracha (adjust according to your spice preference)
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 tsp grated ginger

Instructions

  1. Prepare the Meatball Mixture (10 minutes): In a mixing bowl, combine ground chicken, green onions, garlic, cilantro, fish sauce, grated ginger, soy sauce, bread crumbs, and egg. Season with salt and pepper. Mix until everything is well combined.
  2. Shape the Meatballs (15 minutes): Take about 2 tablespoons of the chicken mixture and shape it into a ball. Repeat until all the mixture is used up. Insert a soaked wooden skewer into each meatball, ensuring the skewer goes through the center.
  3. Grill the Meatballs (10-15 minutes): Preheat your grill to medium heat. Place the skewered meatballs on the grill and cook for about 5-7 minutes on each side, or until the meatballs are golden brown and cooked through.
  4. Prepare the Sweet and Spicy Sauce (5 minutes): In a saucepan over medium heat, combine honey, soy sauce, fish sauce, sriracha, lime juice, minced garlic, and grated ginger. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened. Remove from heat and set aside.
  5. Serve with Sauce Drizzled (2 minutes): Place the grilled meatball skewers on a serving plate and generously drizzle with the prepared sweet and spicy sauce.

Notes

These meatballs are a hit at parties, especially when served with a side of jasmine rice or Thai cucumber salad. If you’re looking to adjust the heat, modify the amount of sriracha in the sauce. For an added touch of authenticity, sprinkle some crushed peanuts or chopped fresh cilantro on top before serving.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 17g
  • Sodium: 1100mg
  • Fat: 14g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 23g
  • Cholesterol: 130mg

Pair this with...

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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