Game-Day Thai Chicken Meatballs

Make these mouth-watering Thai meatballs when you want to wow your guests on game day. Made with all your favorite Thai flavorings, such as sweet chili sauce, lime and cilantro, these mini balls burst with flavor. Serve with  Thai dishes, such as pad thai or a Thai salad. You could also mix in your favorite appetizers and game day munchies.

Ingredients for Thai Meatballs

• Sweet chili sauce: This magic sauce will give these meatballs their distinct spicy-sweet taste.
• Lime juice: Buy pre-made lime juice or fresh squeeze it for a boost in flavor.
• Ketchup: This recipe calls for just a few tablespoons of ketchup, but it adds a bit of tang that’s important for this recipe.
• Soy sauce: This salty sauce helps to bring out the flavor in the sweet chili sauce.
• Egg: Don’t overbeat the egg – you don’t want it too runny.
• Panko bread crumbs: Use these specific breadcrumbs for their light and airy texture. They also adhere well to the chicken, giving the meatballs a bit more crunch.
• Green onion: Finely chopped green onion makes for a refreshing, slightly spicy taste.
• Fresh cilantro: Cilantro adds a pungent, citrusy combination of flavors.
• Salt: Freshly ground salt is a nice addition, but typical table salt is fine too.
• Garlic powder: Garlic is a must in Thai cooking.
• Ground chicken: The neutrality of chicken means that the meat won’t overpower the other flavors.

Directions

Step 1: Make the sauce

First, preheat the air-fryer to 350°F. Then, combine the chili sauce, lime juice, ketchup and soy sauce in a small bowl. Mix them well and reserve  1/2 cup of this sauce for serving.

Step 2: Make the meatballs

In a large bowl, combine the egg, bread crumbs, green onion, cilantro, salt, garlic powder and the remaining 4 tablespoons of the chili sauce mixture. Add the chicken and lightly but thoroughly mix. Shape into 12 balls.

Step 3: Air-fry your meatballs

In batches, arrange the meatballs in a single layer on a greased tray in an air-fryer basket. Cook until lightly browned, for four to five minutes. Turn the meatballs and then cook for an additional four to five minutes. Serve with the reserved sauce and a sprinkle of additional cilantro.

Test Kitchen Tip: Although this recipe calls for an air-fryer, if you don’t have one, don’t stress. You can use a convection oven or a toaster oven for similar results.

Recipe Variations

• Swap the meat: You can make these with ground turkey or pork instead of chicken.
• Make it vegetarian: To make these vegetarian-friendly, swap the chicken for tofu. You’ll want to use firm tofu and squeeze out any excess water, but because tofu soaks up flavors well, these will be just as tasty as the original recipe.

How to Store Thai Meatballs

Add the Thai meatballs to a bowl with the sauce and cover with an airtight lid. Store in the fridge for three to four days.

Can you freeze Thai meatballs?

Yes. You can freeze Thai meatballs for two to three months in the freezer. To freeze, first place them on a lined baking sheet (we recommend using parchment paper), then loosely cover them with plastic wrap and freeze until solid. Then, transfer the meatballs to a resealable freezer bag.

Thai Meatball Tips

Can I make these meatballs gluten-free?

Yes. As long as you use gluten-free ingredients (in this recipe, gluten can be found in the soy sauce and even in some garlic powders).  Be sure to select a gluten-free Panko bread crumb option, too.

Can I make Thai meatballs ahead of time?

Yes. Making meatballs ahead of time means you’ll cut down on prep time, plus the sauce will have plenty of time to soak into the meat. Just be sure to reheat before serving.

How do I reheat Thai meatballs?

Reheat the meatballs in a saucepan over medium-low heat in some extra sauce. Stir regularly until warmed through.