Thai Chicken Zucchini Meatballs
These Thai Chicken Zucchini Meatballs are a beautiful way to bring bold, fresh flavors into your everyday meals.
Ingredients
- 1 pound ground chicken – Choose lean ground chicken for a lighter option.
- 1 medium zucchini grated and excess moisture squeezed out – Adds moisture and nutrition.
- 1/4 cup breadcrumbs – Helps bind everything together; use gluten-free if needed.
- 1/4 cup fresh cilantro chopped – Bright, fresh flavor.
- 2 green onions finely chopped – Adds a mild onion flavor without overpowering.
- 2 cloves garlic minced – Essential for that deep aromatic base.
- 1 tablespoon fish sauce – Brings umami depth.
- 1 tablespoon soy sauce – Enhances savory flavor; use tamari for gluten-free.
- 1 tablespoon lime juice – Fresh zesty lift.
- 1 teaspoon red curry paste – Adds a hint of spice and authentic Thai flavor.
- 1/2 teaspoon salt – To balance the flavors.
- 1/4 teaspoon black pepper – Adds just a touch of warmth.
- Optional: 1 tablespoon sesame oil for cooking – Adds a nutty aroma and helps with browning.
Optional additions:
- Add a pinch of chili flakes for extra heat.
- Swap cilantro for Thai basil for a slightly different flavor profile.
- Drizzle with a simple peanut sauce for serving!
Instructions
Preheat your oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Tip: Preheating ensures even cooking and a nicely browned exterior.
Prepare the meatball mixture
- In a large bowl, combine the ground chicken, grated zucchini (squeezed dry), breadcrumbs, cilantro, green onions, garlic, fish sauce, soy sauce, lime juice, red curry paste, salt, and pepper. Mix until just combined.
- Tip: Don’t overmix or your meatballs might become tough.
Shape the meatballs
- Using damp hands or a small cookie scoop, form the mixture into 1 1/2-inch balls and place them on the prepared baking sheet.
- Tip: Wetting your hands with water prevents sticking and helps shape smoother balls.
Bake the meatballs
- Bake in the preheated oven for 18–20 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F).
- Tip: For extra color, broil them for an additional 1–2 minutes at the end.
Optional stovetop method
- Heat 1 tablespoon sesame oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.
Notes
- Squeeze that zucchini well: Excess moisture can make the meatballs too wet and hard to form.
- Customize the heat: Adjust the amount of red curry paste or add chili flakes depending on your spice preference.
- Use ground turkey: Ground turkey can be used instead of chicken if preferred.
- Sauce it up: Serve with peanut sauce, sweet chili sauce, or a squeeze of fresh lime.
- Avoid overbaking: Keep an eye on them so they stay juicy, not dry.