Red curry sauce with chicken meatballs.

Thai Chicken Meatballs & Sauce

Why order takeout when you can enjoy these Thai-inspired baked chicken meatballs served in a creamy coconut and red curry sauce?

Baked chicken meatballs are spiced with ginger, garlic, and red curry paste. While the meatballs are baking, a creamy coconut curry sauce easily comes together to complete this delicious and memorable meal.

Serve these Thai-inspired meatballs and coconut curry sauce for a creamy & comforting, but also feel-good & fresh – dish that is perfect for a cozy dinner!

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  1. Make the meatballs. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, egg, breadcrumbs, green onion, garlic, ginger, soy sauce, curry paste, salt, and pepper; use clean hands to form into golf ball-sized meatballs. Place on a baking sheet and bake for 15-18 minutes until the meatballs are browned and cooked through.
  3. While your meatballs are baking, make the curry sauce. Heat the coconut oil in a large skillet over medium-high heat. Add the onions and bell peppers and cook until softened, 5 minutes. Season with salt and pepper. Stir in the garlic, ginger, and curry paste. Cook until fragrant, continuously stirring, about 1 minute. Add the broth, coconut milk, fish sauce, and brown sugar. Stir to combine and let the sauce simmer and thicken until your meatballs are done cooking, approximately 10 minutes. Taste and adjust seasoning accordingly.
  4. Once the meatballs are ready, add to the curry sauce and stir to coat everything. Remove from heat and garnish with a handful of chopped cilantro and basil.
  5. It’s time to eat! Serve curry sauce and meatballs over rice or rice noodles. Top each bowl with desired garnish and enjoy.

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