Thai Chicken Meatballs

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 444kcal

Author: Michelle Miller

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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