Thai Chicken & Rice Meatballs with Spicy Peanut Sauce

Meatballs + peanut sauce = win! I made the peanut sauce for the first time last summer to top grilled chicken breasts, but this combination is even better. The meatballs with dipping sauce makes a great appetizer for a party, but we served it as a main dish with lots of celery and carrot sticks on the side.

Cook the rice ahead and cool it before adding it to the mixture. The meat mixture might seem a little wet compared to other meatball recipes, but it is because there are no breadcrumbs in this recipe. Don't worry, they will turn out okay!

Thai Chicken & Rice Meatballs
Makes 40 meatballs


900g extra lean ground chicken
2 cups brown rice, cooked and cooled
2 tbsp Thai red curry paste
2 eggs
4 green onions, very finely sliced
1/2 cup chopped fresh cilantro
Black pepper, to taste
Canola spray, for greasing


Line a baking sheet with aluminum foil and grease the foil with canola oil spray. Preheat oven to 425°F.

In a large bowl, add all ingredients, then grease your hands with a couple drops of olive oil. Combine all ingredients with your hands.

Form into meatballs, about 1 1/4 inch in diameter. Place evenly on the baking sheet. Bake for 18 to 20 minutes, until browned.

Nutrition (per 4 meatballs)

Calories 184
Fat 6.6g
Carbohydrates 9.9g
Fibre 0.8g
Protein 20.4g

Spicy Peanut Sauce


1 cup peanuts (blanched, unsalted)
1 cup coconut milk
1 tbsp brown sugar
1 tbsp lime juice
2 tbsp Thai red curry paste


Grind peanuts in a food processor until finely ground. Place all ingredients in a saucepan and set over medium heat. Stir continuously, until sauce comes to a boil. Remove from heat, and allow to thicken, about 5 minutes. Stir, and allow to cool before serving.

Nutrition (per 2 tbsp)

Calories 88
Fat 8.1g
Carbohydrates 2.8g
Fibre 1.1g
Sugars 1.4g
Protein 2.7g

More meatballs:
Parmesan Chicken & Rice Meatballs
More Thai recipes:
Thai Fried Rice
Slow Cooker Thai Chicken
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