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One-Pan Thai Chicken Meatballs Recipe

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4.3 from 13 reviews

This One-Pan Thai Chicken Meatballs recipe offers a flavorful and easy-to-make dinner, combining tender chicken meatballs with a vibrant coconut red curry sauce and sautéed fresh vegetables. Perfect for a quick weeknight meal with authentic Thai-inspired flavors, all cooked in a single skillet for convenience and minimal cleanup.

Ingredients

Meatballs

  • 1 lb ground chicken
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 teaspoon ginger, grated
  • 1 Tablespoon soy sauce or tamari
  • 1 Tablespoon lime juice
  • 1 Tablespoon chopped cilantro
  • 1 Tablespoon chopped green onions
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Cooking Meatballs

  • 1 Tablespoon olive oil or avocado oil

Vegetables

  • ½ Tablespoon olive oil or avocado oil
  • 1-2 teaspoon fresh ginger, grated
  • 1 small yellow onion (or ½ large), sliced
  • 2 large carrots, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup snap peas, sliced diagonally
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Sauce

  • 1 can (13.5 oz) coconut milk
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons Thai red curry paste
  • Remaining lime juice

Garnish

  • Fresh cilantro, chopped
  • Sliced green onions

Instructions

  1. Make meatball mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, chopped green onions, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
  2. Form meatballs: Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs. Arrange them on a plate or tray and set aside.
  3. Cook meatballs: Heat a large skillet over medium heat and add 1 tablespoon of olive or avocado oil. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Remove the cooked meatballs from the skillet and set aside.
  4. Sauté vegetables: In the same skillet, add ½ tablespoon of olive or avocado oil along with the grated fresh ginger. Add the sliced onion, carrots, red bell pepper, and snap peas. Season with salt and black pepper. Sauté for 3 to 4 minutes until the vegetables become slightly tender but still crisp.
  5. Simmer sauce: Pour the coconut milk into the skillet with the vegetables. Add the soy sauce, Thai red curry paste, and remaining lime juice. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
  6. Combine meatballs and sauce: Return the browned chicken meatballs to the skillet with the sauce and vegetables. Let them simmer together for 8 to 10 minutes, stirring occasionally, to meld the flavors and warm the meatballs through.
  7. Serve and garnish: Serve the Thai chicken meatballs warm over cooked rice or noodles if desired. Garnish with freshly chopped cilantro and sliced green onions for added freshness and color.

Notes

  • Use ground chicken with some fat content for juicier meatballs.
  • Adjust the amount of Thai red curry paste based on your spice preference.
  • Panko breadcrumbs help keep the meatballs light and tender.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days.
  • Serve with jasmine rice or rice noodles for a complete meal.

Find it online: https://cookedbygrace.com/one-pan-thai-chicken-meatballs-recipe/