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
Scale
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.