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One-Pan Thai Chicken Meatballs
These Thai chicken meatballs are bursting with flavor, simmering in a creamy coconut curry sauce with fresh veggies. It's a one-pan meal, perfect for busy weeknights—serve it over rice or noodles for a satisfying dinner the whole family will love!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
395 kcal
Course:
Dinner
Cuisine:
Thai
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 cilantro chopped
- 1 Tablespoon green onion chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil or avocado oil
Sauce and Vegetables
- ½ Tablespoon olive oil or avocado oil
- 1-2 teaspoon ginger grated, fresh
- 1 small yellow onion or ½ large, sliced
- 2 large carrot thinly sliced
- 1 red bell pepper sliced
- 1 cup snap peas sliced diagonally
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (13.5 oz) coconut milk
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons Thai red curry paste
- lime juice remaining amount
- cilantro chopped, for garnish, fresh
- green onion for serving, sliced
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix until just combined.
- Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
- Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender
- Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
- Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally.
- Serve warm over rice and garnish with cilantro and green onions.
Cup of Yum
Notes
- Make this recipe gluten-free: If you need this recipe to be gluten-free use tamari instead of soy sauce and substitute an equal amount of gluten-free breadcrumbs in place of regular panko breadcrumbs. Almond meal or almond flour will also work as a substitute instead of breadcrumbs. This will give the meatballs a slightly different texture but still work well.
- How to store: Let everything cool completely, then store the meatballs with the sauce and veggies in an airtight container for up to 4-5 days in the fridge.
- How to freeze: Freeze the meatballs and sauce (veggies included!) for up to 3 months. When you're ready to eat, thaw in the fridge overnight and reheat in a skillet or microwave.
- How to reheat: Gently reheat on the stovetop over medium-low heat or microwave in 30-second increments until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it u
Nutrition Information
Serving
1/4 recipe (4 meatballs)
Calories
395kcal
(20%)
Carbohydrates
19g
(6%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
136mg
(45%)
Sodium
1089mg
(45%)
Potassium
304mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 395
% Daily Value*
| Serving | 1/4 recipe (4 meatballs) | |
| Calories | 395kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 1089mg | 45% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.