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Sticky Thai Chicken Meatbals
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5 from 6 votes

Sticky Thai Chicken Meatballs

Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Cuisine: Thai
Keyword: Chicken Meatballs
Servings: 4
Author: Bakersbeans

Ingredients

  • 2 lbs ground chicken
  • 2 tbsp fresh grated ginger
  • 1 lime zested
  • 1/2 tsp shrimp paste
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh mint chopped
  • 1 garlic clove, minced
  • 1/2 cup breadcrumbs not seasoned
  • 2 tbsp fish sauce

Honey Glaze

  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tsp sambel oelek
  • 2 tsp fish sauce
  • 1/2 lime juiced

Supporting Cast

  • 1 package rice noodles cooked per package instructions
  • 1 head boston lettuce, separated into leaves
  • 2 carrots, grated
  • 2 tbsp fresh cilantro leaves
  • 2 tbsp fresh mint leaves
  • 2 red thai chili sliced thin

Instructions

  • Preheat oven to 450F. Spray a baking sheet with cooking oil.
  • Combine chicken through fish sauce in a bowl and gently well. Roll into walnut sized meatballs and place on parchment lined baking sheet.
  • Bake for 8 minutes, then turn the meatballs over and cook another 8 minutes until done. Place on a platter and cover with tin foil until ready to serve.

Make the Glaze

  • In a small sauce pan over medium high heat mix together soy sauce, honey, sambel, fish sauce and lime juice. Simmer for about 4-6 minutes or until glaze thickens slightly. Taste and adjust if necessary. Set aside until ready to use.
  • Prepare rice noodles as directed on package. Pour into a bowl until ready to serve.
  • Put boston lettuce leaves, grated carrots, cilantro leaves, mint leaves, and red thai chili in separate bowls served family style. Drizzle the glaze on the meatballs and rice noodles and serve.