Go Back
+ servings

Sticky Thai Chicken Meatballs

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


  • 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


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


  • 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 baking sheet.
    Bake for 8 minutes, then turn the meatballs over and cook another 8 minutes.
    Make the glaze by adding soy sauce, honey, sambel, fish sauce and lime juice to a small saucepan over medium heat. Simmer for about 4-6 minutes or until glaze thickens slightly. Taste and adjust if necessary.
    Prepare rice noodles as directed on package. Pour into a bowl until ready to serve.
    Have boston lettuce leaves, grated carrots, cilantro leaves, mint leaves, and red thai chili ready to go in bowls served family style. Drizzle the glaze on the meatballs and rice noodles or leave out in a bowl for self sever.