Thai Chicken Meatballs in Peanut Sauce with Lemon & Herbs
This dish combines tender chicken meatballs infused with garlic, ginger, and herbs, coated in a rich and slightly spicy Thai-style peanut sauce. The fresh lemon and herbs cut through the creaminess, making it vibrant and comforting at the same time. Perfect served over rice, noodles, or in lettuce wraps.
⏳ Time
Prep: 20 minutes
Cook: 20–25 minutes
Total: 40–45 minutes
Ingredients
For the Meatballs
1 ½ lbs (680 g) ground chicken
½ cup panko breadcrumbs
1 large egg
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp green onions, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp fish sauce (or soy sauce for milder flavor)
1 tbsp lime juice (or lemon juice)
½ tsp salt
¼ tsp black pepper
2 tbsp vegetable oil (for searing)
For the Peanut Sauce
1 cup of peanut
1 cup coconut milk (full-fat for creaminess)
2 tbsp soy sauce
1 tbsp fish sauce
1 ½ tbsp red curry paste (adjust to taste)
2 tbsp brown sugar or honey
1 tbsp fresh lime juice (or lemon juice for your twist)
1–2 tbsp water (to thin sauce as needed)
For Garnish
Fresh cilantro or Thai basil
Lemon wedges (for serving)
Crushed roasted peanuts (optional, for crunch)
ℹ️ Instructions
1. Make the Meatballs
1. In a large bowl, combine ground chicken, panko, egg, garlic, ginger, green onions, cilantro, fish sauce, lime/lemon juice, salt, and pepper.
2. Mix gently until just combined (do not overmix or meatballs will be tough).
3. Roll into 1 ½-inch balls.
2. Cook the Meatballs
Pan method: Heat vegetable oil in a large skillet over medium heat. Cook meatballs in batches for 5–6 minutes, turning occasionally, until browned and cooked through (internal temp: 165°F / 74°C).
Oven method: Place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, until cooked through.
3. Make the Peanut Sauce
1. In a medium saucepan over medium heat, whisk together peanut butter, coconut milk, soy sauce, fish sauce, red curry paste, brown sugar/honey, and lime/lemon juice.
2. Simmer for 3–5 minutes until smooth and slightly thickened.
3. Add water if needed to reach your preferred consistency.
4. Combine & Serve
1. Add cooked meatballs to the peanut sauce and toss to coat.
2. Serve over jasmine rice, rice noodles, or in lettuce cups.
3. Garnish with fresh herbs, lemon wedges, and crushed peanuts.
Notes & Tips
Non-spicy version: Swap red curry paste for 1 tsp mild paprika + extra garlic.
Extra veggies: Add sautéed bell peppers, zucchini, or snap peas to the sauce.
Meal prep: Meatballs and sauce keep well for 3 days in the fridge or 2 months frozen.
⁉️ Frequently asked questions FAQ
Q: Can I use turkey instead of chicken?
Yes, ground turkey works just as well — just keep an eye on doneness since it can dry out faster.
Q: Can I make the peanut sauce ahead?
Absolutely. Store in the fridge for up to 5 days and reheat gently with a splash of water or coconut milk.
✅ Nutritional Information
Calories: ~430
Protein: 28g
Carbs: 14g
Fat: 29g
Fiber: 2g
Sugar: 7g