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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
10 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 chopped cilantro
  • 1 Tablespoon chopped green onions
  • 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 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 pepper
  • 1 can (13.5 oz) coconut milk
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons Thai red curry paste
  • Remaining lime juice
  • fresh cilantro chopped, for garnish
  • sliced green onions for serving

Instructions

    Cup of Yum
  1. 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.
  2. Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
  3. 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.
  4. 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
  5. Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
  6. Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally.
  7. Serve warm over rice and garnish with cilantro and green onions.

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 Monounsaturated Fat 2g Cholesterol 136mg (45%) Sodium 1089mg (45%) Potassium 304mg (9%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Serving

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.