Baked Spicy Chicken Meatballs

These Baked Spicy Chicken Meatballs are easy to make, healthy, and loaded with flavor! They’re also extremely juicy, great for meal prep, and are a fantastic party appetizer when tossed in a sticky, sweet and spicy Thai Sweet Chili Peanut Sauce!

These Baked Spicy Chicken Meatballs are my eeeeentire life right now!

I’d love to tell you that this is a quick recipe to make, but I’m gonna give it to you straight. It takes a couple of minutes to form and roll the balls. Like 20 minutes to chop, mix, and roll, and 30 minutes to bake. But you guys, they are so, so worth it because not only are they so darn tasty, they’re extremely versatile and can be used throughout the week for a quick lunch or dinner!

These multi-purpose cute little chicken meatballs can be enjoyed in:

• Sandwiches. Think chicken meatballs slathered with a warm tomato and onion buttery sauce, and with plenty of melty ooey gooey cheese in a nice, warm and toasted french baguette. NOM! 😋
• Salad bowls. Or rectangular meal prep boxes with meatballs for a healthy meal-prepped lunch! 🙌
• This gorgeous Brown Butter Miso Pasta.
• On pizzas…or a pita pizza too! Again, saucy, cheesy, mouthwatering crisp (or chewy and doughy, your call!) pizza with pizzazz! 😎
• Or even as an appetizer in a deliciously sticky, sweet and spicy Thai Sweet Chili Peanut Sauce!

Exhibit A. 👇

The list is endless! They’re healthy, made with chicken (so less fat than beef or pork), loaded with flavor, AND tossed in an oober tasty sauce? HELLO LOVER! 😍

Need I say more? What are you waiting for people? Grab all the ingredients and let’s make some BOMB DIGGITY Baked Spicy Chicken Meatballs, and with Thai Sweet Chili Peanut Sauce if you like! 💃

BAKED SPICY CHICKEN MEATBALLS INGREDIENTS

To make these amazing chicken meatballs, you’ll need just a handful of ingredients. And I bet you already have them on hand!

• Ground Chicken: I used 480 grams/about 1.1 pounds of ground chicken. If you don’t have ground chicken on hand, feel free to use the equivalent in chicken thighs and blitz it up in a food processor to make your own ground chicken. I do not recommend using ground chicken breasts, as they will result in not as juicy and tender meatballs.
• Panko Breadcrumbs: This is a Japanese style breadcrumbs that is widely available in regular supermarkets, as well as in Asian grocery stores.
• A large Egg: To bind all the ingredients together.
• Aromatics: Some chopped red onion (or yellow, if you like), garlic, and red chilies. Feel free to use as many chilies as you like, deseed them, or omit them altogether if you’re not into spicy food. 👌
• Herbs: Some chopped fresh parsley and fresh coriander. Be sure to use flat-leaf parsley and not curly parsley, as the latter is mostly used for decoration and has a bitter taste.
• Seasonings & Spices: I used kosher salt, freshly cracked black pepper, ground cayenne, as well as a little low sodium soy sauce to flavor the chicken mixture. But these chicken meatballs are pretty flexible, and you’re welcome to add in any seasonings you like!
• Olive Oil: A tablespoon in the ground chicken mixture will help to keep the meatballs moist and juicy! Also, you’ll notice that the chicken mixture can get a bit sticky to deal with when you’re forming the chicken meatballs. To combat this, I keep a small bowl filled with a bit of olive oil on hand to rub on my palms and fingers as I roll the balls.
• Thai Sweet Chili Peanut Sauce (optional): To toss the meatballs in and/or to serve as a dipping sauce on the side. It’s a quick and easy sauce that packs a punch, and is made with a combination of Thai sweet chili sauce, low sodium soy sauce, smooth peanut butter, and crushed red chili pepper flakes. You’re welcome to not make the sauce though. You can use these delectable chicken meatballs for meal prep instead, and in a variety of other quick lunches and dinners throughout the week.

BAKED SPICY CHICKEN MEATBALLS EQUIPMENT

You’ll also need the following equipment (affiliate links below) to make these Baked Spicy Chicken Meatballs:

• Baking Tray
• Aluminum Foil or Nonstick Cooking Paper (Parchment Paper)
• Large Mixing Bowl

HOW TO MAKE BAKED SPICY CHICKEN MEATBALLS

To make these delicious spicy chicken meatballs, simply…

Prep: First, preheat your oven to 200°C/400°F, and line a baking tray with aluminum foil or nonstick cooking paper. Lightly brush the foil with a little olive oil.

Combine all the ingredients: Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl.

Mix: Then mix and combine into a chicken mixture. (I like to use my hands as it’s quicker than using a spoon and allows me to mix all the ingredients into an evenly combined mixture.)

Roll balls: Then roll the chicken mixture into 28-30 balls, lining them up on the foil in rows as you go.

Pro-tip: Rub your hands with a bit of olive oil before you start rolling the balls to prevent the chicken mixture from sticking to your hands. In addition, keep a small bowl filled with a bit of olive oil on hand to rub on your palms and fingers as needed while you roll the balls.

Bake: Then bake for 28-30 minutes.

If making the Thai Sweet Chili Peanut Sauce: While the chicken meatballs are baking, grab a measuring cup or medium sized bowl and combine and mix up all the ingredweet ients for the Thai Sweet Chili Peanut Sauce with a spoon.

When the chicken meatballs are done, pull out the baking tray and place on a cooling rack. Allow the meatballs to cool for 5-10 minutes or so. Then toss them with a few tablespoons of the sauce in a nonstick skillet over low heat.

Then serve and enjoy these juicy, sweet and spicy baked chicken meatballs!

Again, please don’t feel limited to only tossing them in the Thai Sweet Chili Peanut Sauce. These chicken meatballs can be enjoyed in pastas, submarine sandwiches, pizzas, or tossed in any other sauce you like!

VARIATIONS

If you would like to customize the flavor of these baked spicy chicken meatballs, you can..

• Add cheese: Sprinkle some Parmigiano Reggiano (or Parmesan) cheese into the chicken mixture.
• Add veggies: Chopped bell pepper, crumbled cauliflower florets (give them a whiz in the food processor), or finely chopped zucchini, etc.
• Use different herbs: Fresh dill, mint, Italian basil, or even Thai sweet basil would taste fantastic in these chicken meatballs!
• Use different or extra seasonings & spices: I kept it simple and used good old salt and pepper, ground cayenne, and a bit of low sodium soy sauce to flavor the chicken mixture. But you’re welcome to add any of your favorite seasonings, or seasoning blends such as Cajun seasoning.
• Make them crispier: If you would like crispier chicken meatballs, simply bake them for an extra 5-10 minutes. Be careful not to bake them for more than 40 minutes though, as they may become a bit dry and lose too much moisture.
• Toss them in a different sauce: My family and I are obsessed with the Thai Sweet Chili Peanut Sauce concoction that I created and tossed these chicken meatballs with here! But feel free to toss them in any of your favorite sauces. Think tangy and spicy buffalo sauce, BBQ (either homemade or store-bought), spicy tomato and onion, or spicy chicken meatballs in a warm, cozy, creamy and cheesy (or not so cheesy, if you prefer) sauce. Top them with some chopped chives and MWAHH! 😍Honestly you guys, the options are limitless here!

CAN I MAKE THIS GLUTEN-FREE?

Sure, you certainly can! Just use gluten-free Panko breadcrumbs. Several brands make them today, and my favorite GF one is Ian’s Original Panko Breadcrumbs. Or if you prefer to make your own, simply blitz slices of gluten-free bread in your food processor.

For the Thai Sweet Chili Peanut Sauce, use a gluten-free soy sauce or Tamari instead of low sodium soy sauce. Also, be sure to check and make sure that the Thai sweet chili sauce you’re using is GF certified.

ARE THESE CHICKEN MEATBALLS FREEZER FRIENDLY?

You bet they are! Cool quickly after baking, then load up a freezer friendly bag and freeze for up to three months.

Alternatively, you can freeze on a tray right after shaping them. Then put them in a freezer friendly bag once frozen. Store in the freezer for up to three months. They’re ready to go anytime you want, and can be thawed in the microwave for a brief 10-20 seconds before you bake them. This is best done in batches on a plate so that they don’t stick to each other while defrosting. Then line them up on a lightly greased foil lined baking tray and bake for 30 minutes!

HOW LONG WILL THEY KEEP?

These chicken meatballs will keep for up to three months in the freezer and 4-5 days in the fridge (with or without sauce). I recommend sticking them in the fridge without the sauce. Then just reheat in a pan on the stovetop and toss them with the sauce then. They still taste great if you decide to toss them in the sauce first and refrigerate them. But I would then suggest reheating for 40-50 seconds in the microwave, and serving with extra sauce on the side for dipping. Or you can toss them again with some sauce in a pan on the stovetop.

MORE DELICIOUS PARTY APPETIZERS

Looking for more delicious party food & snacks to add some flare to your next holiday party? Try these!

• Chicken Tikka Naanza (Naan Pizza!)
• Spicy Grilled Asian-Cajun Chicken Skewers
• Tikka Masala Pork Ribs
• Garlicky Black Pepper & Turmeric Chicken Drumettes
• Easy Spicy Thai Shrimp Cakes
• Oven Grilled Chicken Tikka Drumettes
• Or browse the entire Party Food & Snacks recipe collection.

And for dessert, how about one of these?

• Spicy Chocolate Bark with Almonds & Candied Ginger
• Dark & White Chocolate Bark with Mixed Fruits & Nuts
• Chocolate & Butterscotch Chip Cookie Cake

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

Baked Spicy Chicken Meatballs (with Thai Sweet Chili Peanut Sauce!)

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These Baked Spicy Chicken Meatballs are easy to make, healthy, and loaded with flavor! They’re also extremely juicy, great for meal prep, and are a fantastic party appetizer when tossed in a sticky, sweet and spicy Thai Sweet Chili Peanut Sauce!

• Author: Lavina
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 28 Chicken Meatballs 1x
• Category: Appetizer
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Baked Spicy Chicken Meatballs:

• 480 – 500 grams / 1.1 pounds Ground Chicken
• ¾ – 1 cup Panko Breadcrumbs (use Ian’s Original Panko Breadcrumbs for gluten-free)
• 1 Large Egg
• ½ Red Onion – small chopped
• 6 Garlic Cloves – finely minced
• 2–4 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – finely minced
• 2 TBLS fresh Flat-leaf Parsley – finely chopped
• 1 TBLS fresh Coriander – finely chopped
• ½ TSP Kosher Salt
• 1 TSP freshly cracked Black Pepper
• ½ TSP ground Cayenne (optional), to taste
• 1 TBLS Low Sodium Soy Sauce (or gluten-free soy sauce)
• 1 TBLS Olive Oil, plus more for rubbing on hands to roll balls more easily 

For the Thai Sweet Chili Peanut Sauce:

• 3 TBLS Thai Sweet Chili Sauce (I like Mae Ploy’s)
• 2 TSP Low Sodium Soy Sauce (or gluten-free soy sauce)
• 1 TBLS Smooth Peanut Butter (I use Skippy’s)
• ½–1 TSP Crushed Red Chili Pepper Flakes (optional), to taste

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Instructions

For the Baked Spicy Chicken Meatballs:

1. Preheat oven to 200°C/400°F. Line a baking tray with aluminum foil or nonstick cooking paper and lightly brush with olive oil.
2. Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl. Mix and roll into 28-30 balls, lining them up on the foil in rows as you go. (Note: The mixture can get a little sticky to deal: rub your palms and fingers with a little olive oil before you start rolling into balls and during as needed.)
3. Bake for 28-30 minutes.
4. Enjoy in pastas, submarine sandwiches, or toss them in your favorite sauce and serve as an appetizer!

For the Thai Sweet Chili Peanut Sauce:

1. You can make this sauce while the chicken meatballs are in the oven. Combine all the ingredients in a measuring cup or medium sized bowl. Mix until evenly combined.
2. Once the chicken meatballs are baked, cool for 5-10 minutes. Then place a medium sized nonstick skillet over low heat. Add the meatballs to the skillet and spoon a few tablespoons of the sauce on them. Toss until fully coated with the sauce and then switch off the heat.
3. Serve as an appetizer with extra sauce on the side for dipping if desired.

Equipment

Aluminum Foil

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Baking Tray

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Ian’s Original Panko Breadcrumbs (Gluten-free)

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Parchment Paper

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Pyrex Glass Mixing Bowl Set

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Thai Kitchen’s Thai sweet chili sauce

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Thai Sweet Chili Sauce

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Notes

1. I only tossed half of the balls in half of the sauce and served the remaining sauce on the side for dipping. (I saved the rest of the balls in the fridge to make this amazing Brown Butter Miso Pasta with Baked Spicy Chicken Meatballs for dinner the next day!) Double the sauce ingredients if you would like to toss all of the chicken meatballs in the sauce. Triple the sauce if you would like to toss all the meatballs with the sauce AND serve some sauce on the side for dipping!
2. Thai Sweet Chili Sauce: I like Mae Ploy’s Thai Sweet Chili Sauce, but use Thai Kitchen’s Thai sweet chili sauce for a milder option.

Nutrition

• Serving Size: 4 Chicken Meatballs with Thai Sweet Chili Peanut Sauce
• Calories: 231
• Sugar: 4.6g
• Sodium: 410.1
• Fat: 10.4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18.4g
• Fiber: 1.7g
• Protein: 16.6g
• Cholesterol: 85.5mg

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