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!
These Thai Chicken Meatballs are my new favorite lunch. It’s tough to make meatballs look appetizing, so you’re just going to have to trust me when I say they’re delicious. There are a few reasons why I’ve been loving these lately:
Reason #1 – they taste even better as leftovers! So it’s easy to make a batch (or a double batch) during my Sunday food prep and enjoy them all week long.
Reason #2- they taste equally good hot or cold. This is ideal for me because usually my lunch time consists of running around getting Squish’s food ready, feeding Squish and then immediately playing with Squish. Not a whole lot of time in there for mom to eat lunch. So it’s helpful when I have something like this on hand that I can just shove into my mouth without having to worry about heating them up or even using a fork. #aintnobodygottimeforthat
Reason #3 – the flavors! I love pretty much anything Mexican or Asian-inspired and these are the perfect blend of ginger, garlic, sweet and spicy. No dipping sauce required…although you could definitely make one.
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
- 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).