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Thai chicken meatballs and vegetables simmering in a coconut curry sauce in a skillet. The meatballs are topped with fresh cilantro and green onions.
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5 from 7 votes

One-Pan Thai Chicken Meatballs

These Thai chicken meatballs are bursting with flavor, simmering in a creamy coconut curry sauce with fresh veggies. It's a one-pan meal, perfect for busy weeknights—serve it over rice or noodles for a satisfying dinner the whole family will love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Thai
Servings: 4
Author: Brittany Mullins

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
  • 1 Tablespoon olive oil or avocado oil

Sauce and Vegetables

  • ½ Tablespoon olive oil or avocado oil
  • 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 pepper
  • 1 can (13.5 oz) coconut milk
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons Thai red curry paste
  • Remaining lime juice
  • Fresh cilantro chopped, for garnish
  • Sliced green onions for serving

Instructions

  • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix until just combined.
  • Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
  • Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
  • In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender
  • Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
  • Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally.
  • Serve warm over rice and garnish with cilantro and green onions.

Notes

  • Make this recipe gluten-free: If you need this recipe to be gluten-free use tamari instead of soy sauce and substitute an equal amount of gluten-free breadcrumbs in place of regular panko breadcrumbs. Almond meal or almond flour will also work as a substitute instead of breadcrumbs. This will give the meatballs a slightly different texture but still work well.
  • How to store:  Let everything cool completely, then store the meatballs with the sauce and veggies in an airtight container for up to 4-5 days in the fridge. 
  • How to freeze: Freeze the meatballs and sauce (veggies included!) for up to 3 months. When you're ready to eat, thaw in the fridge overnight and reheat in a skillet or microwave.
  • How to reheat: Gently reheat on the stovetop over medium-low heat or microwave in 30-second increments until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it u 

Nutrition

Serving: 1/4 recipe (4 meatballs) | Calories: 395kcal | Carbohydrates: 19g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 136mg | Sodium: 1089mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g