Description
This One-Pan Thai Chicken Meatballs recipe combines tender, flavorful chicken meatballs with vibrant vegetables and a rich, creamy Thai red curry sauce made from coconut milk. It’s a quick and easy stovetop dish perfect for a weeknight dinner, served warm with fresh cilantro and green onions for an authentic Thai-inspired meal.
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 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
Vegetables & Sauce
- 1 Tablespoon olive oil or avocado oil (for cooking meatballs)
- ½ Tablespoon olive oil or avocado oil (for sautéing vegetables)
- 1-2 teaspoons fresh grated ginger
- 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
- 1 can (13.5 oz) coconut milk
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons Thai red curry paste
- Remaining lime juice (about 1 Tablespoon)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for serving)
Instructions
- Make meatball mixture: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, green onions, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- 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 add 1 tablespoon of olive or avocado oil. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
- Sauté vegetables: In the same skillet, add ½ tablespoon of oil along with the sliced onion, grated ginger, carrots, red bell pepper, snap peas, salt, and black pepper. Sauté for 3-4 minutes until vegetables are slightly tender yet crisp.
- Simmer sauce: Pour in the coconut milk, soy sauce, Thai red curry paste, and the remaining lime juice. Stir well to combine and bring to a gentle simmer over medium heat.
- Combine meatballs and sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Let everything simmer together for 8-10 minutes, stirring occasionally, until the meatballs are cooked through and the flavors meld.
- Serve: Serve the meatballs and Thai curry sauce warm over steamed rice. Garnish with fresh chopped cilantro and sliced green onions for a vibrant finish.
Notes
- For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Adjust the amount of Thai red curry paste to control the spice level according to your preference.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with jasmine or basmati rice for a classic Thai-inspired meal.
- Use avocado oil for a higher smoke point if preferred when cooking the meatballs and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
