These gluten-free Thai Chicken Meatballs are bursting with fresh Asian flavors and are perfect for a quick, easy lunch or dinner. Make a batch during your next food prep session and enjoy them warm or cold!
*Originally posted 3/2016*
I first shared these Thai Chicken Meatballs over three years ago. Back in the days when I only had one kid and I thought it was hard to eat lunch because I was so busy. I have no doubt that I was busy back then, but suffice it to say that I am no less busy now, and I’m still struggling to eat lunch. So, over the years these meatballs have remained a favorite of mine.
I love them because they taste even better as leftovers so I make a batch or double batch during food prep and enjoy them all week They also taste equally good hot or cold. Since lunchtime is a bit crazy around here, I love that I can just grab and eat them without having to worry about a microwave, or even a fork most days. I eat them without dipping sauce but you could definitely mix together some ketchup, sriracha and chili sauce for a fun dip!
If you’re not quite as pressed for time as I am, you can serve them warm with rice and veggies and actually sit down and eat them with a fork!
Here’s how you make them:Print
Thai Chicken Meatballs
These Gluten-Free Thai Chicken Meatballs are bursting with fresh Asian flavors and are perfect for a quick, easy lunch or dinner. Make a batch during your next food prep session and enjoy them warm or cold!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 16 meatballs 1x
- 1 pound ground chicken
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 Tbsp sweet thai chili sauce
- 1 egg
- 1/2 cup oat flour (or breadcrumbs)
- 1/3 cup green onions, thinly sliced
- sriracha, optional
- Combine all ingredients in a bowl.
- Mix well and form into balls with hands.
- Place balls on a greased, foil-lined baking sheet and bake at 400 degrees for 13-15 minutes, flipping once.
Adjust the amount of ginger and sriracha based on how much you like those flavors.
Meatballs may stick slightly to the foil but with a firm spatula you should be able to cleanly get under them and turn them halfway through
- Serving Size: 3-4 meatballs
Like I mentioned, it’s super easy to double the recipe to have extras or freeze some for later.
Let’s chat: Are you a meatball lover?
Only with spaghetti?
If you like these, you might also like my Paleo Turkey Sweet Potato Meatballs.
(Apparently I think all meatballs should be served with broccoli).
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