A simple way to enjoy exotic flavors! These Thai Chicken Meatballs are simmered in a creamy coconut sauce, similar to a Thai peanut sauce. Perfection over rice or cauliflower rice.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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Exotic Flavors, Simple Chicken Meatballs!
We eat out most of the time. It’s a great way to save money and ensure you’re getting the best nutrition.
Asian flavors are incredible, but there are so many variables in restaurant food. Quantity and profit are considered over the quality of ingredients.
These simple Thai Chicken Meatballs are a great way to get the take-out style flavors at home, made with ingredients you choose for your family’s health.
These are made low carb, with zucchini, shallots, and ginger, for tons of flavor and a lightened texture, without the need for panko breadcrumbs. Keep the dish low carb by serving these over cauliflower rice, or make rice, quinoa, or rice noodles for a higher carb meal.
The sauce is a dreamy combination of coconut milk and SunButter. I love how SunButter adds a nutty flavor, but keeps dishes safe for peanut allergy sufferers (like me!).
I use it to thicken sauces and dressings, and love it in gluten free baking! The delicious sauce in this recipe is a creamy combo of coconut sauce and SunButter, and tastes like a mild Thai peanut sauce.
Hop on over to SunButter’s website to see where to buy it near you.
What You’ll Need
Thai Chicken Meatballs
- Ground Chicken
- Zucchini
- Shallots
- Fresh Ginger Root
- Coconut Aminos (a soy free and gluten free soy sauce alternative, use tamari for a gluten free option if you use it!)
- Paleo Sriracha
- Sea Salt
- Olive Oil
Creamy Thai Sauce
- Red Bell Pepper
- Coconut Milk (I buy this Thai brand in a paper carton – it’s so much more sweet and fresh tasting the canned options!)
- SunButter No Sugar Added
- Paleo Sriracha
- Lime Juice
- Sea Salt
Note: Add a little more heat and flair with Thai Red Curry Paste. First, stir fry the curry paste along with the red peppers to mellow the flavors, and then add in the coconut milk and other additions.
To Serve:
- Fresh herbs, like Thai basil, green onions, and fresh cilantro
- Cauliflower Rice, White Rice, Quinoa, or Rice Noodles
How to Make Thai Chicken Meatballs
Step 1: Add the ground chicken, shredded zucchini, shallots, ginger, sriracha, coconut aminos, and salt to a large bowl. Mix together into a uniform mixture. This step can also be done quickly in a food processor bowl.
Step 2: Divide the meatball mixture into about 12-15 pieces, and roll into balls. I use a 2-tablespoon cookie scoop for even sized meatballs.
Step 3: Heat a skillet over medium heat. Add olive oil (or toasted sesame oil), and then add in meatballs. Allow meatballs to brown for about 5 minutes, then gently roll to brown on other sides. Cook for about 16 minutes, or until the meatballs are cooked through and browned. Removed meatballs from skillet.
Step 4: Add the red peppers into the skillet, and sauté for about 5 minutes to soften.
Step 5: Into the pan, add the coconut milk, SunButter, sriracha, and lime juice. Stir the mixture to combine and bring to a simmer.
Step 6: Remove the sauce from heat. Add the chicken meatballs back into the skillet, nestled in to the sauce. Garnish with sesame seeds, herbs, and lime slices to serve.
How to Store Leftover Meatballs
These Thai Chicken Meatballs are great stored as leftovers or used as meal prep!
- Allow cooked meatballs to fully cool.
- Pack in an air tight container, along with sauce.
- Keep garnishes stored separately until ready to serve.
- Reheat in a skillet over medium heat. Add a little chicken broth to thin the sauce out as needed while reheating.
How to Serve Thai Chicken Meatballs
- As a main dish, on a bed of cauliflower rice, rice, quinoa, or rice noodles.
- With green beans, broccoli, or cauliflower on the side.
- As an appetizer, along with other Thai recipes, like these Thai Spring Rolls or Thai Steak Salad Wraps
Other Healthy Meatball Recipes
- Asian Pork Meatballs
- Healthy Chicken Meatballs
- Thai Turkey Meatballs in Red Curry Sauce
- Air Fryer Meatballs
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Thai Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 1 cup zucchini shredded
- 2 tablespoons shallot minced
- 1 tablespoon ginger grated
- 1 tablespoon coconut aminos
- 1-3 teaspoons paleo sriracha
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil or avocado oil
Creamy Thai Sauce
- 1 red bell pepper thinly sliced
- 1 cup coconut milk full fat
- 2 tablespoons SunButter No Sugar Added
- 2 tablespoons coconut aminos
- 2 tablespoons lime juice
- 1-3 teaspoons sriracha depending on desired heat
- sea salt to taste
- fresh herbs to garnish, basil, cilantro or green onions
Instructions
- Add the ground chicken, shredded zucchini, shallots, ginger, sriracha, coconut aminos, and salt to a large bowl. Mix together into a uniform mixture. This step can also be done quickly in a food processor bowl.
- Divide the meatball mixture into about 12-15 pieces, and roll into balls. I use a 2-tablespoon cookie scoop for even sized meatballs.
- Heat a skillet over medium heat. Add olive oil (or toasted sesame oil), and then add in meatballs. Allow meatballs to brown for about 5 minutes, then gently roll to brown on other sides. Cook for about 16 minutes, or until the meatballs are cooked through and browned. Removed meatballs from skillet.
- Add the red peppers into the skillet, and sauté for about 5 minutes to soften.
- Into the pan, add the coconut milk, SunButter, sriracha, and lime juice. Stir the mixture to combine and bring to a simmer. Taste, and season with sea salt if necessary.
- Remove the sauce from heat. Add the chicken meatballs back into the skillet, nestled in to the sauce. Garnish with sesame seeds, herbs, and lime slices to serve.
Video
Notes
How to Store Leftover Meatballs
These Thai Chicken Meatballs are great stored as leftovers or used as meal prep!- Allow cooked meatballs to fully cool.
- Pack in an air tight container, along with sauce.
- Keep garnishes stored separately until ready to serve.
- Reheat in a skillet over medium heat. Add a little chicken broth to thin the sauce out as needed while reheating.
How to Serve Thai Chicken Meatballs
- As a main dish, on a bed of cauliflower rice, rice, quinoa, or rice noodles.
- With green beans, broccoli, or cauliflower on the side.
- As an appetizer, along with other Thai recipes, like these Thai Spring Rolls or Thai Steak Salad Wraps
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