If you’re searching for a lightning-fast, nourishing, flavor-bursting dinner, you need these One-Pan Thai Chicken Meatballs in your life! These tender chicken meatballs simmer in a creamy coconut red curry sauce brimming with vibrant veggies, transforming even busy weeknights into something special—all in one skillet, with zero fuss.
Why You’ll Love This Recipe
- True One-Pan Wonder: Everything cooks together, so you get maximum flavor and minimal cleanup—perfect for busy nights when you want real food, fast.
- Vibrant Thai Flavors: Fragrant ginger, tangy lime, creamy coconut milk, and a pop of red curry paste create an authentic Thai-inspired sauce everyone adores.
- Loaded with Veggies: Colorful carrots, snap peas, and bell pepper add crunch, freshness, and all those beautiful, good-for-you nutrients.
- Crowd-Pleasing & Flexible: One-Pan Thai Chicken Meatballs are naturally gluten-free adaptable and can be customized with whatever veggies you love most.
Ingredients You’ll Need
The magic behind One-Pan Thai Chicken Meatballs is just how simple but essential each ingredient truly is! Every bite is layered with flavor, thanks to a handful of pantry basics and a rainbow of fresh veggies—nothing complicated, but everything works together fabulously.
- Ground chicken: The base for our tender meatballs, offering a light but meaty bite that soaks up flavor beautifully.
- Panko breadcrumbs: These keep the meatballs light and juicy—swap for gluten-free breadcrumbs if you prefer!
- Large egg: Helps bind the mixture, ensuring every meatball holds together perfectly while cooking.
- Garlic & fresh ginger: Bring essential zing and warmth to the meatballs and sauce—grate or mince for maximum flavor.
- Soy sauce or tamari: Adds savory depth and that signature umami note; use tamari for a gluten-free version.
- Lime juice: Fresh lime brightens the whole dish, balancing the richness of the coconut milk with a pop of citrus.
- Chopped cilantro & green onion: These herbs add fresh color and classic Thai vibrance—save some for garnish!
- Salt & black pepper: Just enough to heighten all the other delicious flavors.
- Olive oil or avocado oil: For browning the meatballs and sautéing the veggies; both work great, so use your favorite.
- Sliced yellow onion: Sweet and mellow when cooked, creating the perfect aromatic base for the sauce.
- Carrots, red bell pepper, & snap peas: This colorful veggie trio brings lovely crunch, color, and nutrient power to every bite.
- Coconut milk: The creamy backbone for that dreamy red curry sauce—go for full-fat for extra lusciousness.
- Thai red curry paste: Packs a punch of bold flavor and gorgeous color; adjust the amount to suit your spice level.
- Extra fresh lime, cilantro, and green onions: For that perfect final flourish right before serving.
Variations
The beauty of One-Pan Thai Chicken Meatballs is how easily you can customize them to match your cravings, what you have on hand, or any dietary needs—so feel free to get creative in your own kitchen!
- Make it gluten-free: Use gluten-free panko and tamari, or try almond flour for a delicately different texture.
- Swap the protein: Try ground turkey, pork, or even plant-based mince for a delicious twist!
- Change up the veggies: Toss in baby spinach, zucchini, or mushrooms for more color (and to use up what’s in your fridge).
- Spice it up or down: Adjust the red curry paste or add chili flakes for more heat, or use less for a milder version.
How to Make One-Pan Thai Chicken Meatballs
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine the ground chicken, panko, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, green onions, salt, and black pepper. Use a fork (or your clean hands!) to blend just until the mixture comes together—it should feel moist but not sticky. Gently form into 1-inch balls, keeping the size uniform so they cook evenly.
Step 2: Brown the Meatballs
Heat a large skillet over medium heat and add your olive or avocado oil. Carefully place the chicken meatballs in a single layer and let them brown on all sides, turning gently. This takes about 8–10 minutes—you’re aiming for gorgeous golden exteriors (they’ll finish cooking in the sauce!). Lift them out of the pan and set aside.
Step 3: Sauté the Veggies
In the same skillet, add a touch more oil if needed, then toss in the sliced onion, ginger, carrots, bell pepper, and snap peas. Season lightly with salt and pepper. Sauté for 3 to 4 minutes until they’re bright and just starting to soften—they’ll continue to cook with the sauce, so don’t overdo it!
Step 4: Make the Thai Curry Sauce
Stir in the coconut milk, soy sauce, Thai red curry paste, and the rest of the lime juice. Scrape the bottom of the pan to release any flavorful bits and bring the mixture to a gentle simmer, letting it all blend into a luscious, aromatic sauce.
Step 5: Simmer Meatballs in Sauce
Return the browned meatballs to the pan, nestling them into the sauce and veggies. Let everything gently simmer for 8–10 minutes, stirring now and then, until the meatballs are fully cooked and juicy, and the sauce has thickened slightly.
Step 6: Finish and Serve
Spoon the One-Pan Thai Chicken Meatballs (with plenty of sauce!) over fluffy steamed rice. Shower with extra cilantro, green onions, and a squeeze of fresh lime for the ultimate finish. Dig in and enjoy!
Pro Tips for Making One-Pan Thai Chicken Meatballs
- Gentle Meatball Mixing: Use a light touch when mixing and shaping the meatballs—over-mixing can make them tough, but a quick, gentle blend keeps them tender every time.
- Browning is Flavor: Don’t rush browning the meatballs; a golden crust adds depth and locks in all those delicious juices for the best bite.
- Veggie Timing: Sauté the vegetables just until barely tender so they keep their color and a bit of crunch after simmering in the sauce.
- Adjust the Spice: Taste the sauce before simmering the meatballs and add more curry paste, lime juice, or soy sauce to suit your own perfect Thai flavor balance.
How to Serve One-Pan Thai Chicken Meatballs
Garnishes
For a burst of freshness, top your One-Pan Thai Chicken Meatballs with chopped cilantro, sliced green onions, and a wedge of fresh lime. A sprinkle of sesame seeds or a few paper-thin chili slices add a chef-y touch and a little extra excitement.
Side Dishes
Nothing beats these meatballs served over warm jasmine or basmati rice, but for a lighter spin, try steamed cauliflower rice or even rice noodles. A crisp cucumber salad or quick Asian slaw also makes a fantastic, cooling companion.
Creative Ways to Present
Turn them into brilliant party appetizers by skewering each meatball with a toothpick and drizzling on extra sauce. Or, tuck them into lettuce cups for a finger-food feast—these One-Pan Thai Chicken Meatballs shine however you serve them!
Make Ahead and Storage
Storing Leftovers
Let your One-Pan Thai Chicken Meatballs cool completely, then transfer with the veggies and sauce to an airtight container. They’ll keep well in the fridge for up to four or even five days—perfect for next-day lunches or quick dinners!
Freezing
Yes, you can freeze everything—meatballs, veggies, and sauce—for up to three months! Let everything cool, then portion into freezer-safe containers. Thaw overnight in the fridge and your weeknight dinner is already halfway done.
Reheating
To reheat, warm gently on the stovetop over medium-low or microwave in 30-second bursts, stirring often. If the sauce looks thick, loosen with a splash of water or broth—your meatballs and veggies will taste just as good as day one!
FAQs
-
Can I use ground turkey or pork instead of chicken?
Absolutely! Both ground turkey and pork work beautifully in this recipe. The flavors and sauce pair just as well; just keep an eye on cook time, as fattier pork may cook a bit faster and stay extra juicy.
-
How spicy are One-Pan Thai Chicken Meatballs?
The spice level is totally customizable! Use less curry paste for a mild dish or bump it up (and add in a pinch of chili flakes) for serious heat-lovers. Always taste the sauce and adjust before adding the meatballs back in.
-
What’s the best way to make these gluten-free?
To go gluten-free, use tamari instead of soy sauce and swap in gluten-free panko or your favorite gluten-free breadcrumbs. Almond flour also works well and will give the meatballs a slightly different texture—still tasty!
-
Can I make One-Pan Thai Chicken Meatballs ahead of time?
Definitely! The entire dish can be made ahead and reheated, or prep the meatballs and sauce a day in advance. They’ll taste even better after the flavors have mingled—and reheating is a snap.
Final Thoughts
I truly hope these One-Pan Thai Chicken Meatballs bring a burst of flavor and a whole lot of joy to your table. Whether it’s a speedy weeknight or a cozy weekend, this is the kind of comforting, vibrant meal that always disappears fast. Give it a try—and don’t forget to sprinkle on those fresh herbs and enjoy every saucy bite!
Print
One-Pan Thai Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
These One-Pan Thai Chicken Meatballs are a delicious and flavorful dish that combines juicy chicken meatballs with a creamy coconut curry sauce and colorful vegetables. Perfect for a quick and easy weeknight dinner!
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil or avocado oil
Sauce and Vegetables
- 1/2 Tablespoon olive oil or avocado oil
- 1–2 teaspoon fresh ginger, grated
- 1 small yellow onion or 1/2 large, sliced
- 2 large carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas, sliced diagonally
- 1/2 teaspoon salt
- 1/4 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
- Prepare Meatballs: 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.
- Cook Meatballs: Shape the mixture into 1-inch meatballs and cook in a skillet until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onion, ginger, carrots, bell pepper, and snap peas until slightly tender.
- Add Sauce: Pour in coconut milk, soy sauce, red curry paste, and lime juice. Simmer and then return meatballs to the skillet.
- Simmer: Let the meatballs simmer in the sauce for 8-10 minutes, stirring occasionally.
- Serve: Serve the meatballs and sauce over rice, garnished with cilantro and green onions.
Notes
- Make this recipe gluten-free by using tamari instead of soy sauce and gluten-free breadcrumbs.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freeze for up to 3 months and reheat in a skillet or microwave when ready to eat.
- Reheat gently on the stovetop or in the microwave, adding water or broth to loosen the sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg
