One-Pan Thai Chicken Meatballs Recipe

If you’re searching for a dinner that’s as comforting as it is bold, One-Pan Thai Chicken Meatballs will blow you away in every bite. These golden, tender meatballs simmer in a velvety coconut curry sauce brimming with colorful veggies and fresh Thai-inspired flavor. The whole dish comes together in a single skillet for easy cleanup and maximum flavor, making it a frequent favorite in my weeknight rotation.

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Ingredients You’ll Need

Don’t be intimidated by the ingredient list — each component is surprisingly simple and easy to find, and they all play an essential part in making these One-Pan Thai Chicken Meatballs so full of flavor, tenderness, and color. Here’s what you’ll need and why each one matters:

• Ground chicken: Lean, mild, and perfect for soaking up all those fragrant Thai seasonings.
• Panko breadcrumbs: These create light, airy meatballs that stay wonderfully tender (try gluten-free panko for dietary needs!).
• Egg: The secret to binding the meatballs, helping them hold their shape in the pan.
• Garlic & ginger: Freshly minced and grated for brightness, warmth, and that signature Thai kick.
• Soy sauce or tamari: Adds umami depth to both the meatballs and the sauce (tamari keeps it gluten-free).
• Lime juice: A squeeze of citrus lifts the whole dish, balancing out the richness of the coconut milk.
• Cilantro & green onions: Chopped and stirred into the meatballs for an herbal, aromatic boost.
• Salt and black pepper: Because every layer of flavor matters!
• Olive oil or avocado oil: For browning the meatballs and sautéing the veggies without overpowering the flavors.
• Yellow onion, carrots, red bell pepper, snap peas: This vibrant veggie medley brings sweetness, crunch, and color to the creamy sauce.
• Coconut milk: Provides a luscious, silky base for the curry sauce — full-fat makes it ultra-creamy.
• Thai red curry paste: The backbone of the sauce, delivering heat, aroma, and that unmistakable Thai flavor.
• Fresh cilantro & green onions: For garnishing and an extra flourish of freshness at the end.

Variations

One of the best things about One-Pan Thai Chicken Meatballs is how flexible the recipe is. Tweak the veggies, swap the protein, or turn up the heat based on what you love — there are so many easy ways to make this dish your own!

• Make them gluten-free: Use tamari instead of soy sauce, and swap panko with gluten-free breadcrumbs or even almond flour for a nutty twist.
• Change up the veggies: Don’t have snap peas? Toss in broccoli, zucchini, or whatever’s in season for a quick fridge clean-out.
• Use ground turkey or pork: This recipe is just as delicious (and still super juicy) with other ground meats — just follow the same instructions.
• Add more heat: Love it spicy? Stir a little extra red curry paste or some fresh sliced chili into the sauce for serious fire.

How to Make One-Pan Thai Chicken Meatballs

Step 1: Mix and Shape the Meatballs

Start by adding the ground chicken, panko, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper to a large mixing bowl. Gently mix everything together with clean hands or a spoon until just combined — don’t over-mix, or the meatballs may get dense. Use your hands or a small scoop to form the mixture into 1-inch balls, and set them on a plate while you heat your pan.

Step 2: Sear the Meatballs

Heat a large skillet over medium with a drizzle of olive or avocado oil, making sure the surface is nicely coated. Place the meatballs in a single layer (working in batches if needed), and let them brown on all sides. This should take 8–10 minutes. You’re looking for beautifully golden outsides — don’t worry about cooking them all the way through just yet. Transfer browned meatballs to a plate and set aside.

Step 3: Sauté the Veggies

Add a little extra oil if needed, then stir in the sliced onion, grated ginger, carrots, bell pepper, snap peas, salt, and pepper. Sauté for 3–4 minutes until the vegetables begin to soften and become fragrant, but still have some bite. You want them vibrant, not mushy!

Step 4: Build the Sauce

Pour in the coconut milk, add soy sauce, red curry paste, and the rest of the lime juice. Stir until the curry paste dissolves evenly into the coconut milk and everything is combined. Bring the mixture to a gentle simmer so the flavors meld.

Step 5: Simmer Meatballs in Sauce

Carefully return the seared meatballs to the skillet, nestling them into the sauce among the veggies. Simmer gently for 8–10 minutes, turning them occasionally to coat and letting them finish cooking through while absorbing the sauce’s incredible flavors.

Step 6: Serve and Garnish

When the meatballs are cooked through and the sauce is rich and creamy, serve them straight from the skillet, spooned generously over steamed rice. Top with a shower of chopped cilantro and sliced green onions, and get ready for cheers at the table!

How to Serve One-Pan Thai Chicken Meatballs

Garnishes

Finish your skillet of One-Pan Thai Chicken Meatballs with a generous scatter of fresh cilantro and thinly sliced green onions. If you love brightness, a few extra lime wedges on the side bring a zippy pop. For a little crunch, toss on some chopped peanuts or toasted sesame seeds—it’s the little details that take it over the top!

Side Dishes

One-Pan Thai Chicken Meatballs are incredibly satisfying over fluffy jasmine or basmati rice, but you can also spoon them atop rice noodles, quinoa, or even cauliflower rice for a lighter meal. Add a crisp cucumber salad or simple steamed greens for extra color and balance on the plate.

Creative Ways to Present

Make this dish the star of your next dinner party by serving the meatballs family-style in the skillet—let everyone scoop their own and customize with toppings. Want a fun twist? Serve smaller meatballs as appetizers with toothpicks and a drizzle of extra curry sauce on the side, or tuck leftovers into lettuce cups or wraps for an unexpected lunch.

Make Ahead and Storage

Storing Leftovers

Let your One-Pan Thai Chicken Meatballs cool fully before sealing in an airtight container with the sauce and veggies. They’ll keep beautifully in the fridge for up to 4–5 days, making lunches and dinners a breeze all week long.

Freezing

This recipe is seriously freezer-friendly! Place cooled meatballs, veggies, and sauce into a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge for the best texture and flavor.

Reheating

To revive leftovers, gently heat in a skillet over medium-low, adding a splash of water or broth if the sauce has thickened too much. You can also microwave in short bursts, stirring between each, until hot throughout. The sauce stays creamy and meatballs remain tender every time!

FAQs

Final Thoughts

One-Pan Thai Chicken Meatballs truly deserve a spot on your table—whether you’re craving an easy weeknight meal, want to impress friends, or just need something a little special. I can’t wait for you to fall in love with that luscious coconut curry, those juicy, fragrant meatballs, and the total joy of having everything come together in one pan. Give it a go—I promise, your taste buds will thank you!

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