Ingredients
Scale
- 1 pound ground chicken (you can substitute ground turkey if preferred)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- 1/4 cup panko breadcrumbs (or crushed plain crackers as a substitute)
- 1 large egg
- 2 tablespoons fish sauce (for a milder taste, use low-sodium soy sauce)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, adjust for your family’s spice tolerance)
- Fresh cilantro for garnish (optional but highly recommended)
- Sesame seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This little trick saved me so many times from scrubbing baked-on bits when I first started cooking for my family.
- In a large bowl, combine the ground chicken, minced garlic, grated ginger, sliced green onions, panko breadcrumbs, and egg. Use your hands—it’s messy, but it helps everything come together evenly. I still remember standing on a chair next to my dad, stirring pots; this hands-on approach brings back that same feeling of connection.
- Add the fish sauce, honey, sesame oil, and red pepper flakes (if using). Mix gently until everything is just combined. Overmixing can make the meatballs tough, so keep it tender and loving.
- Shape the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through and golden on the outside. I like to check with a meat thermometer—165°F is the magic number here.
- Optional but highly recommended: switch the oven to broil for the last 2 minutes to get a slightly crispy finish. Keep an eye on them so they don’t burn.
- Remove from the oven and let them rest for a few minutes. Garnish with fresh cilantro and a sprinkle of sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Thai Baked Chicken Meatballs, recipe, cooking, food
