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

Chicken meatballs on a white round plate coated in sweet chili peanut sauce.
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4.8 from 6 reviews

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!

Ingredients

Scale

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

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

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

Find it online: https://thatspicychick.com/baked-spicy-chicken-meatballs/