If you’re craving a dish that bursts with flavor and comes with that perfect balance of sweet, spicy, and savory, you have got to try this Sticky Thai Chicken Meatballs Recipe. These meatballs aren’t just your ordinary bite-sized delights — they’re infused with fresh herbs like Thai basil and cilantro, boast a zesty lime kick, and are coated in a luscious, sticky teriyaki glaze that will have you reaching for seconds before you even finish your first plate. Perfect for weeknight dinners or party appetizers, this recipe shines by turning humble ingredients into a mouthwatering crowd-pleaser that truly celebrates the vibrant flavors of Thai cooking.
Ingredients You’ll Need
Let’s talk about the fantastic ingredients that make this Sticky Thai Chicken Meatballs Recipe so vibrantly delicious and texturally satisfying. Each element plays a critical role, from the tender ground chicken to the zesty lime juice and the aromatic herbs, making the final dish irresistibly packed with flavor.
- 1 lb. ground chicken: The lean protein base that keeps these meatballs juicy and tender.
- ½ cup bread crumbs (Panko): Adds just the right crunch and helps bind the meat to make perfect shapes.
- 1 large egg (whisked): The secret glue that holds every flavorful bite together seamlessly.
- ¼ cup Thai basil (chopped): Brings a fragrant, slightly sweet herbal note that screams Thai cuisine.
- ¼ cup cilantro (chopped): Adds fresh brightness and a pop of green color.
- 1 ½ Tbsp. soy sauce or Tamari: Injects savory umami to deepen the overall taste.
- ½ Tbsp. fish sauce: A classic Thai ingredient that enhances the savory complexity without overpowering.
- 2-3 cloves garlic (finely minced): For that essential aromatic punch.
- 1 tsp. ginger paste (or finely minced): Adds a warm spiciness that’s unmistakably Thai.
- ½ jalapeno (finely minced): Delivers just enough heat to excite the palate.
- ½ tsp. lemongrass paste: Invokes citrusy brightness and authenticity.
- ½ lime (juice and zest): Provides a refreshing tang to balance the flavors.
- ½ tsp. salt: To amplify all other ingredients.
- ¼ cup soy sauce or Tamari (for glaze): Forms the savory base of the sticky teriyaki glaze.
- 2 Tbsp. packed brown sugar: Adds caramel sweetness, giving that irresistible sticky texture.
- 1 Tbsp. rice vinegar: Brightens the glaze to cut through the richness.
- 1 tsp. sesame oil (toasted): Adds nutty aroma and depth.
- 1 tsp. chili garlic sauce (or Sriracha sauce): Brings a satisfying kick and complexity to the sauce.
- ¼ cup water: Used to perfect the glaze consistency.
- 1 Tbsp. cornstarch: For that necessary thickening of the sauce to sticky perfection.
How to Make Sticky Thai Chicken Meatballs Recipe
Step 1: Combine Ingredients
Start by preheating your oven to 425°F or your air fryer to 380°F. In a large bowl, toss together all the ingredients for the meatballs — ground chicken, panko, herbs, sauces, and spices — until everything is evenly mixed. Using your hands or a spatula works equally well here. This step sets the foundation so that every meatball is bursting with the right balance of herbs, heat, and umami.
Step 2: Shape the Meatballs
Scoop out about 2 tablespoons of the mixture and roll it gently into a ball. To keep the mixture from sticking to your hands, lightly spritz with non-stick spray or rub a bit of oil on your palms. Keep rolling until you have 20 beautifully formed meatballs, all ready for baking.
Step 3: Bake the Meatballs
Arrange the meatballs in a single layer on either a parchment-lined baking sheet or inside your air fryer basket, ensuring they aren’t touching. Bake in the oven for 15 minutes, turning halfway through cooking for an even golden crust. If using an air fryer, cook for 8 to 10 minutes, flipping halfway as well. This cooking method guarantees tender insides with a satisfyingly firm exterior.
Step 4: Make the Teriyaki Glaze
While the meatballs are baking, it’s time to prepare that irresistible sticky glaze. In a saucepan over high heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, and chili garlic sauce. Bring to a boil, then reduce to a simmer, letting the sugar dissolve completely. Meanwhile, whisk together cornstarch with water to create a slurry, and stir this into the sauce to thicken. Keep whisking over low heat until luscious and sticky.
Step 5: Glaze and Finish Cooking
Brush the thickened sauce generously over the baked meatballs, coating each one lovingly. Return them to the oven for another 3 to 5 minutes or air fryer for 2 to 3 minutes, until the glaze is perfectly set and the internal temperature hits 165°F. This final step locks in all the vibrant flavors and that signature sticky finish.
How to Serve Sticky Thai Chicken Meatballs Recipe
Garnishes
Don’t skimp on the garnishes when serving these delightful meatballs! Fresh chopped cilantro adds a fragrant herbal punch, while lime wedges offer a bright citrus squeeze that wakes up your taste buds. For texture and extra flavor, sprinkle on some chopped peanuts — they add a subtle crunch and nutty contrast to the sticky glaze.
Side Dishes
These meatballs pair wonderfully with a variety of sides. Steamed jasmine rice or sticky rice soak up the extra glaze perfectly, making each bite even more satisfying. For lighter options, try a crisp cucumber salad or a quick stir-fry of colorful vegetables to balance the richness and keep things fresh on your plate.
Creative Ways to Present
Want to impress guests or just jazz up dinner? Serve these meatballs on skewers as finger food at your next gathering, drizzled with extra glaze and accompanied by dipping sauces. Alternatively, toss them into a vibrant noodle bowl or use them as a flavorful protein topping on a crunchy salad — the options are endless, and they all taste fantastic!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the meatballs and glaze separately in airtight containers in the fridge for up to 3 days. This prevents the glaze from making the meatballs soggy and keeps everything tasting fresh.
Freezing
Freeze cooked meatballs on a parchment-lined tray until firm, then transfer them to a freezer-safe bag or container. They’ll stay delicious for up to 2 months. Freeze the glaze separately in small portions for best results.
Reheating
To reheat, gently warm the meatballs in the oven at 350°F until heated through, brushing with warmed glaze during the last few minutes. This helps restore that sticky texture and fresh flavor that makes this Sticky Thai Chicken Meatballs Recipe so special.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a lean substitute, but keep in mind it may be a little drier, so slightly reducing the bread crumbs or adding a splash of water or oil can help maintain juiciness.
How spicy are these meatballs?
The heat level is mild to moderate thanks to the jalapeno and chili garlic sauce, but you can easily adjust the spice by adding more or less chili sauce or swapping jalapeno for a milder pepper.
Can I make these meatballs gluten-free?
Yes! Use gluten-free bread crumbs and Tamari sauce instead of regular soy sauce to keep this dish safe for gluten-intolerant eaters without sacrificing flavor.
Is this recipe suitable for air frying?
Definitely. Air frying these meatballs gives a great crispy outside and juicy center while speeding up cook time. Just remember to flip halfway through for even cooking.
How do I fix the glaze if it becomes too thick?
If your teriyaki glaze gets too thick, simply whisk in a little extra water, a teaspoon at a time, to thin it out to your preferred consistency. Heat gently while stirring to reincorporate.
Final Thoughts
This Sticky Thai Chicken Meatballs Recipe is a true crowd-pleaser that brings bright, fresh flavors and that crave-worthy sticky finish to your table. Whether you’re feeding a crowd or simply treating yourself to something exciting, these meatballs are easy to make, utterly delicious, and begging to become a new favorite in your recipe collection. Give it a try and watch how quickly these flavorful bites disappear!
Print
Sticky Thai Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Description
These Sticky Thai Chicken Meatballs are a flavorful and easy-to-make appetizer or main dish featuring ground chicken infused with fresh herbs and Asian-inspired spices, baked or air-fried to perfection, and coated in a sweet and tangy homemade teriyaki glaze. Perfect for entertaining or a tasty weeknight meal.
Ingredients
Meatballs
- 1 lb. ground chicken
- ½ cup bread crumbs (Panko)
- 1 large egg (whisked)
- ¼ cup Thai basil (chopped)
- ¼ cup cilantro (chopped)
- 1 ½ Tbsp. soy sauce or Tamari (regular or Tamari)
- ½ Tbsp. fish sauce
- 2–3 cloves garlic (finely minced)
- 1 tsp. ginger paste (or finely minced)
- ½ jalapeno (finely minced)
- ½ tsp. lemongrass paste
- ½ lime (juice and zest)
- ½ tsp. salt
Teriyaki Glaze
- ¼ cup soy sauce or Tamari (or Tamari sauce*)
- 2 Tbsp. packed brown sugar
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil (toasted)
- 1 tsp. chili garlic sauce (or Sriracha sauce)
- ¼ cup water
- 1 Tbsp. cornstarch
Instructions
- Combine Ingredients: Preheat your oven to 425°F or an air fryer to 380°F. In a large bowl, combine all the meatball ingredients and mix thoroughly by hand or with a spatula until evenly combined.
- Measure and Shape Meatballs: Using about 2 tablespoons of the mixture per meatball, roll them into balls. To prevent sticking, lightly spray your hands with non-stick cooking spray or add a small drizzle of oil. Repeat until you have 20 meatballs.
- Arrange Meatballs: Place the meatballs in a single layer on a parchment-lined baking sheet or directly into your air fryer basket, ensuring they are not touching for even cooking.
- Bake or Air Fry: Bake the meatballs in the oven for 15 minutes, flipping them halfway through cooking. Alternatively, air fry for 8-10 minutes, flipping halfway, until they are cooked through.
- Prepare Teriyaki Glaze: While the meatballs cook, combine all glaze ingredients except the cornstarch and ¼ cup water in a medium saucepan over high heat. Bring to a boil, then reduce to low and simmer for 1-2 minutes until the sugar dissolves.
- Thicken Glaze: In a small bowl, whisk together the cornstarch and water until smooth. Slowly add this slurry to the sauce while whisking continuously. Continue cooking over low heat for 1-2 minutes until the glaze thickens to your liking. Note that it will thicken more upon cooling.
- Glaze Meatballs: Brush the cooked meatballs on all sides with the teriyaki glaze, then return to the oven for another 3-5 minutes or air fryer for 2-3 minutes. Ensure the internal temperature reaches 165°F for safe consumption.
- Serve: Garnish the sticky glazed meatballs with additional chopped cilantro, lime wedges, and chopped peanuts if desired. Serve warm and enjoy!
Notes
- You can cook the meatballs in the oven or air fryer depending on your equipment and preference.
- Slightly oil your hands to make shaping the sticky meat mixture easier.
- The glaze will thicken more as it cools, so adjust the thickness while still hot.
- Ensure the internal temperature of meatballs reaches 165°F for food safety.
- Substitute Tamari for soy sauce to make gluten-free.
- Serve with lime wedges and chopped peanuts for added texture and flavor contrast.
