Spicy Chicken Meatballs are the perfect combination of fiery flavor and satisfying comfort. Infused with bold aromatics and tossed in a vibrant Thai sweet chili peanut sauce, each bite delivers a mouthwatering kick that’s hard to resist. Whether you’re serving them as a party appetizer or a hearty weeknight meal, these meatballs bring bold personality to the table.
Thanks to their rich flavor profile and crowd-friendly size, these meatballs are always a hit. They strike a balance between heat and savoriness, with enough complexity to stand alone and enough versatility to pair well with a range of side dishes. They’re easy to prepare, bake beautifully, and taste even better with every dip of sauce.
Ingredient Breakdown
At the heart of these meatballs is ground chicken, a lean yet flavorful protein that absorbs spices and sauces exceptionally well. It provides a moist, tender texture that holds up perfectly in the oven without drying out, making it an ideal base for bold seasonings.
The seasoning blend is what sets these apart from typical meatballs. Red chilies bring the heat, while garlic infuses deep umami and complexity. A dash of cayenne pepper intensifies the spice level for those who crave more fire. Soy sauce adds a subtle umami punch, enhancing the savory notes throughout the mix.
To brighten the flavor and balance the spice, chopped parsley and coriander are folded into the mixture. These herbs introduce a refreshing, green note that cuts through the richness of the chicken and garlic, while also adding visual appeal.
Panko breadcrumbs provide a light, airy structure, allowing the meatballs to remain tender on the inside while forming a golden crust in the oven. Their delicate crunch elevates the texture and helps bind everything together without weighing the meatballs down.
The sweet chili peanut sauce is where the magic finishes. A blend of sweet chili sauce, soy sauce, peanut butter, and red pepper flakes creates a luscious glaze that clings to the meatballs, coating them in a glossy layer of sweet heat and nutty depth. It’s a game-changer—rich, sticky, and endlessly satisfying.
Step-by-Step Preparation Guide
To start, preheat the oven to 400°F (200°C) and line a baking tray with foil or parchment paper. A light brush of olive oil ensures the meatballs won’t stick and helps them achieve that irresistible golden crust.
In a large mixing bowl, gently combine ground chicken with panko breadcrumbs, a cracked egg, finely diced red onion, garlic, red chilies, parsley, coriander, kosher salt, black pepper, cayenne, soy sauce, and olive oil. Mixing by hand is best—just enough to distribute the ingredients evenly without compressing the mixture too much.
Forming the meatballs is simple but key. Lightly oil your hands to prevent sticking, then roll the mixture into even, golf ball-sized rounds. Spacing them evenly on the tray allows hot air to circulate, ensuring they bake uniformly.
Bake the meatballs for 28 to 30 minutes until they’re golden on the outside and cooked through. They should register at least 165°F internally, with a firm yet springy texture and a slightly crisp exterior.
While the meatballs bake, whisk together the Thai sweet chili sauce, peanut butter, soy sauce, and red pepper flakes in a bowl. The mixture should be smooth and cohesive. Once the meatballs have cooled slightly, toss them in a skillet with a few spoonfuls of the sauce over low heat. Stir gently until they’re glazed and gleaming.
Recipe Tips & Frequently Asked Questions
How to control the heat level in the meatballs
Use fewer chilies and omit the cayenne if you prefer a milder flavor. For more spice, keep the seeds in the chilies or increase the pepper flakes in the sauce.
Tricks to keep the meatballs tender and juicy
Don’t overmix the meatball mixture—gentle handling preserves moisture. Avoid overbaking, and rest the meatballs after cooking to allow juices to redistribute.
Adjusting ingredients for dietary preferences
For a gluten-free version, substitute gluten-free panko or almond meal. Use low-sodium soy sauce or tamari to reduce salt content.
Suggestions for making them ahead of time
Shape the meatballs and refrigerate for up to 24 hours before baking. Cooked meatballs can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Can I make these meatballs without breadcrumbs?
Yes, use a combination of almond flour and grated parmesan or oats as a binder. The texture will change slightly but still hold together.
What’s the best way to store leftovers?
Store cooled meatballs in an airtight container in the refrigerator. Reheat in a skillet or microwave with a bit of sauce.
How do I know if the meatballs are cooked through?
Use a meat thermometer—165°F is the safe internal temperature for ground poultry. The exterior should be golden, and the inside firm but juicy.
Can I freeze them before or after cooking?
Yes. Freeze raw shaped meatballs on a tray, then transfer to a bag. Or freeze fully baked meatballs; thaw and reheat with sauce.
Is there a vegetarian version of this recipe?
Try using mashed chickpeas or a store-bought plant-based mince. Adjust moisture levels as needed with extra breadcrumbs.
What to Serve With This Recipe
Serve these spicy meatballs over jasmine rice, fluffy couscous, or saucy noodles for a satisfying meal. The tender texture and bold flavors pair beautifully with simple starches that soak up the extra sauce.
Offer extra dipping options like additional Thai sweet chili sauce, sriracha mayo, or a cooling yogurt-based dip for contrast. These dips complement the heat while giving your guests options for flavor layering.
For drinks, pair with a chilled cucumber soda, coconut water, or a lightly sweetened iced tea. These beverages refresh the palate and balance the spice with each sip.
Side dishes like a crisp cabbage slaw, cucumber salad, or lightly roasted vegetables round out the meal, adding freshness and crunch that harmonizes with the savory meatballs.
Creative Variations
Swap out the chicken for ground turkey or beef for a deeper, heartier flavor. A blend of chicken and pork also works well for juicier meatballs.
Experiment with the sauce by using coconut milk, red curry paste, or even teriyaki for a completely different flavor profile. Each option creates a new experience with minimal effort.
Add some texture by topping with crushed peanuts or toasted sesame seeds before serving. It adds an extra layer of crunch that elevates the final dish.
Take a global approach by mixing in spice blends like ras el hanout, five-spice, or za’atar for an international twist. The base recipe is flexible enough to handle a variety of flavor directions.
Spicy Chicken Meatballs offer a bold yet approachable twist on a classic favorite. With a perfect balance of heat, texture, and umami-rich sauce, they’re as enjoyable to make as they are to eat. Whether served as an appetizer, packed in a lunchbox, or laid over a bed of rice for dinner, these meatballs are guaranteed to bring flavor to any table.
Ingredients
1 large egg
¾ – 1 cup Panko breadcrumbs
½ teaspoon kosher salt
1 tablespoon soy sauce
1 tablespoon olive oil
½ red onion, finely diced
1.1 pounds (480–500 g) ground chicken
6 garlic cloves, minced
2–4 red chilies, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)
For the Thai Sweet Chili Peanut Sauce:
3 tablespoons sweet chili sauce
1 tablespoon peanut butter (smooth)
2 teaspoons soy sauce
½–1 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or aluminum foil, then brush lightly with olive oil to prevent sticking and encourage browning.
In a large bowl, add the ground chicken, Panko breadcrumbs, egg, diced red onion, minced garlic, chopped red chilies, parsley, coriander, kosher salt, black pepper, cayenne pepper, soy sauce, and olive oil. Using your hands, gently mix the ingredients until evenly incorporated. Be careful not to overwork the mixture to ensure the meatballs remain tender.
Lightly oil your hands and shape the mixture into approximately 28–30 bite-sized meatballs. Arrange them evenly on the prepared baking sheet, allowing space between each for even cooking.
Place the tray in the preheated oven and bake for 28–30 minutes, or until the meatballs are golden brown and cooked through.
While the meatballs are baking, prepare the sauce. In a medium mixing bowl, combine sweet chili sauce, soy sauce, peanut butter, and crushed red pepper flakes. Stir well until smooth and cohesive.
Once the meatballs are out of the oven, let them rest for 5–10 minutes. Then, transfer them to a skillet over low heat. Spoon a few tablespoons of the sauce over the meatballs and gently toss to coat them evenly. Once glazed, remove from heat.
Serve warm with any remaining sauce on the side for dipping, if desired.
Spicy Chicken Meatballs Recipe
Ingredients
- 1 large egg
- ¾ – 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- ½ red onion finely diced
- 1.1 pounds 480–500 g ground chicken
- 6 garlic cloves minced
- 2 –4 red chilies finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh coriander
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional
For the Thai Sweet Chili Peanut Sauce:
- 3 tablespoons sweet chili sauce
- 1 tablespoon peanut butter smooth
- 2 teaspoons soy sauce
- ½ –1 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or aluminum foil, then brush lightly with olive oil to prevent sticking and encourage browning.
- In a large bowl, add the ground chicken, Panko breadcrumbs, egg, diced red onion, minced garlic, chopped red chilies, parsley, coriander, kosher salt, black pepper, cayenne pepper, soy sauce, and olive oil. Using your hands, gently mix the ingredients until evenly incorporated. Be careful not to overwork the mixture to ensure the meatballs remain tender.
- Lightly oil your hands and shape the mixture into approximately 28–30 bite-sized meatballs. Arrange them evenly on the prepared baking sheet, allowing space between each for even cooking.
- Place the tray in the preheated oven and bake for 28–30 minutes, or until the meatballs are golden brown and cooked through.
- While the meatballs are baking, prepare the sauce. In a medium mixing bowl, combine sweet chili sauce, soy sauce, peanut butter, and crushed red pepper flakes. Stir well until smooth and cohesive.
- Once the meatballs are out of the oven, let them rest for 5–10 minutes. Then, transfer them to a skillet over low heat. Spoon a few tablespoons of the sauce over the meatballs and gently toss to coat them evenly. Once glazed, remove from heat.
- Serve warm with any remaining sauce on the side for dipping, if desired.
