Description
These One-Pan Thai Chicken Meatballs are a delicious and easy-to-make dish featuring tender chicken meatballs cooked in a flavorful Thai red curry coconut sauce with fresh vegetables. Ready in just 35 minutes, this recipe combines aromatic herbs, spices, and creamy coconut milk for a perfect weeknight dinner that you can serve over rice. The use of a single skillet makes cleanup a breeze without sacrificing any tasty Thai-inspired flair.
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoon ginger, grated
- 1 Tablespoon soy sauce or tamari
- 1 Tablespoon lime juice
- 1 Tablespoon chopped cilantro
- 1 Tablespoon chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking and Sauce
- 1 Tablespoon olive oil or avocado oil (for cooking meatballs)
- ½ Tablespoon olive oil or avocado oil (for sautéing vegetables)
- 1-2 teaspoon fresh ginger, grated
- 1 small yellow onion (or ½ large), sliced
- 2 large carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas, sliced diagonally
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (13.5 oz) coconut milk
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons Thai red curry paste
- Remaining lime juice (approximately 1 Tablespoon)
Garnish
- Fresh cilantro, chopped
- Sliced green onions
Instructions
- Make meatball mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, chopped green onions, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form meatballs: Using your hands or a cookie scoop, shape the mixture into approximately 1-inch diameter meatballs and place them aside on a plate or tray.
- Cook meatballs: Heat a large skillet over medium heat and lightly grease it with 1 tablespoon of olive or avocado oil. Add the meatballs and cook, turning occasionally, until browned evenly on all sides, about 8-10 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Sauté vegetables: In the same skillet, add ½ tablespoon oil if needed along with sliced onion, grated ginger, sliced carrots, bell pepper, snap peas, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften slightly but remain crisp.
- Simmer sauce: Pour in the can of coconut milk, 2 tablespoons soy sauce, Thai red curry paste, and the remaining lime juice. Stir well to combine everything and bring the mixture to a gentle simmer over medium heat.
- Combine meatballs and sauce: Return the browned meatballs to the skillet and nestle them into the simmering sauce. Let the meatballs cook uncovered in the sauce for 8-10 minutes, stirring occasionally, until cooked through and flavors meld.
- Serve: Spoon the meatballs and vegetables over cooked rice if desired, then garnish generously with fresh chopped cilantro and sliced green onions for a fresh finish. Serve warm and enjoy.
Notes
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- Adjust the amount of red curry paste depending on your spice preference.
- Ground chicken can be substituted with ground turkey or pork if preferred.
- Serve with jasmine rice or cauliflower rice for a lower-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
