Thai Chicken Meatballs
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Sweet chili sauce and fish sauce give these chicken meatballs a distinct Thai flavor. Cilantro adds fresh, vibrant notes. The full recipe with ingredient amounts and air frying instructions is included here.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh cilantro, chopped
- 1 stalk lemongrass, minced (white part only, or 1 teaspoon paste)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Season it upThis variation is self-seasoned
Steps
- 01Combine all ingredients. The mixture will be soft and sticky.
- 02Wet your hands and roll into golf ball sized portions.
- 03Refrigerate for 15 minutes to firm up.
- 04Ready for the air fryer.
- 05Serve with peanut dipping sauce or over rice noodles.
Fish sauce smells strong in the bowl but cooks into a savory depth that you can't replicate with soy sauce alone. If you can't find lemongrass, the paste (sold in tubes near the herbs) works fine. Don't skip it entirely because it's the flavor that makes these taste Thai instead of generically Asian.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Mix ground chicken with your preferred seasonings and form into 1.5-inch meatballs.
- 03Spray the air fryer basket with oil and arrange the meatballs in a single layer.
- 04Lightly spray the tops of the meatballs with oil to prevent them from drying out.
- 05Air fry at 380°F (193°C) for 12 minutes, shaking the basket halfway through, until the internal temperature reaches 165°F (74°C).
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated or 3 months frozen. Reheat from fridge at 350°F (175°C) for 4 minutes. From frozen, 375°F (190°C) for 8 minutes.
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