Description
This One-Pan Thai Chicken Meatballs recipe offers a delicious and easy way to enjoy flavorful chicken meatballs simmered in a rich Thai red curry coconut sauce with fresh vegetables. Perfectly balanced with garlic, ginger, lime, and herbs, this dish comes together quickly in a single skillet, making it an ideal weeknight meal.
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
Cooking Oil
- 1 Tablespoon olive oil or avocado oil (for cooking meatballs)
- ½ Tablespoon olive oil or avocado oil (for sautéing vegetables)
Vegetables & Aromatics
- 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 black pepper
Sauce
- 1 can (13.5 oz) coconut milk
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons Thai red curry paste
- Remaining lime juice (from initial amount)
For Garnish
- Fresh cilantro, chopped
- Sliced green onions
Instructions
- Make meatballs: In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, green onions, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Form meatballs: Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set them aside on a plate.
- Cook meatballs: Heat a large skillet over medium heat and lightly grease it with 1 tablespoon of olive or avocado oil. Add the meatballs and cook, turning occasionally, until evenly browned on all sides, about 8-10 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Cook veggies: In the same skillet, add the remaining ½ tablespoon of olive or avocado oil, then sauté the sliced onion, grated ginger, carrots, red bell pepper, snap peas, salt, and pepper. Cook for 3-4 minutes until the vegetables become slightly tender but still retain some crunch.
- Simmer sauce: Pour in the coconut milk, add soy sauce, Thai red curry paste, and the remaining lime juice. Stir thoroughly to combine all ingredients, then bring the mixture to a gentle simmer.
- Combine: Return the browned meatballs to the skillet, submerging them in the curry sauce. Let everything simmer together for 8-10 minutes, stirring occasionally to ensure the meatballs are cooked through and absorb the flavors.
- Serve: Serve the Thai chicken meatballs warm, ideally over steamed rice. Garnish with freshly chopped cilantro and sliced green onions for an extra burst of fresh flavor.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Adjust the amount of Thai red curry paste according to your preferred spice level.
- Serve with jasmine rice or cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop or microwave.
- You can substitute ground chicken with ground turkey or pork if desired.
