Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works wonderfully and will give you a very similar texture and taste. You can also try ground pork for a slightly richer flavor profile.

What if I don't have coconut aminos?

Soy sauce is a suitable substitute, but do note that it's saltier, so cut back a little on any added salt in the recipe. Tamari is another good alternative, especially if you want to keep things gluten-free.

Do I have to use fish sauce?

Fish sauce is key for an authentic Thai flavor, but if you really need to skip it, you can add a splash of extra soy sauce and a squeeze of lime juice for some of that salty-tangy complexity.

How can I make the sauce a bit thicker?

If your sauce feels a little thin, let it simmer a few more minutes to reduce, or stir in a small cornstarch slurry (just a bit of cornstarch whisked into water) at the end to help it thicken up perfectly.

Thai Meatballs Recipe

Name: Thai Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb. ground turkey; 1/2 cup shredded carrots; 1/4 cup scallions, chopped; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; 2 tablespoons coconut aminos; 1 1/2 teaspoon chili paste; 1/4 teaspoon fine sea salt; Pinch red pepper flakes; 1/4 cup coconut aminos; 2 tablespoon sesame oil or olive oil; 1 tablespoon fish sauce; 1 clove garlic, finely minced; 2 teaspoon grated ginger; 1 teaspoon chili paste

Tender, flavorful, and drenched in a vibrant, sweet-and-salty sauce, these Thai Meatballs are about to become your new weeknight hero. You won’t believe how quickly these aromatic meatballs come together—perfect for those evenings when everyone’s hungry and there’s no time to fuss over dinner. Picture savory turkey meatballs packed with fresh ginger, garlic, and a hint of chili, all coated in a glossy, umami-rich sauce. Serve them over rice, noodles, or tuck them into lettuce cups for a dish that’s both fun and delicious. Trust me, this recipe simplifies dinner without ever skimping on those exotic, crave-worthy flavors!

Why You’ll Love This Recipe

Super Fast and Easy: From mixing the meatballs to simmering the sauce, dinner’s ready in about 25 minutes, with minimal hands-on time.
Bursting with Flavor: Every bite packs in gingery warmth, garlicky depth, a touch of chili heat, and a signature Thai profile thanks to fish sauce and coconut aminos.
Healthy and Protein-Packed: Using lean turkey or chicken, these meatballs are nourishing, satisfying, and lighter than many take-out options.
Versatile: Serve as an appetizer, main course, or meal prep for the week—these meatballs play well with rice, noodles, salad, or veggies.
Kid-Friendly: The spice level is super adjustable, so everyone at the dinner table can dig in happily.

Ingredients You’ll Need

Gather these simple ingredients—almost all are pantry staples, and each one adds its own layer of magic to the recipe.

Ground Turkey: The cornerstone of the meatballs; use ground chicken for an equally tasty alternative.
Shredded Carrots: Adds subtle sweetness and keeps the meatballs irresistibly moist.
Scallions: Their mild onion-y flavor brightens the mix and adds a pop of color.
Garlic: Essential for that pungent, savory depth; don’t skimp here!
Fresh Grated Ginger: This is what sets Thai-inspired dishes apart—brings tons of warmth and aroma.
Coconut Aminos: A delightful alternative to soy sauce, both in the meatballs and sauce, for a depth of umami and a hint of sweetness.
Chili Paste: For just the right kicks of heat; sriracha works well if you need a quick sub.
Fine Sea Salt & Red Pepper Flakes: To season and bring just enough heat—totally adjustable based on your taste buds.
Sesame Oil (or Olive Oil): Lends an unmistakable toasted richness to the sauce.
Fish Sauce: Don’t be shy—this brings authentic Thai flavor. If new to fish sauce, start with a little and add to taste.
Rice or Noodles (for serving): Optional, but highly recommended for soaking up all that luscious sauce.

Tip: If you’re out of any single fresh ingredient (like ginger or scallions), use the powdered or dried versions in a pinch, but fresh really adds vibrancy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Every kitchen, every cook, can make these Thai meatballs their own! Here are a few pointers for playful tweaks:

Protein Swap: Try ground chicken or even pork for a different twist.
Vegetarian Version: Use plant-based ground meat or firm tofu crumbled with carrots and scallions.
Spice Level: Amp up the chili paste for extra heat, or keep it mild for tender palates.
Add More Veg: Add finely chopped water chestnuts, bell peppers, or zucchini to the mix for extra crunch and nutrition.
Dipping Vibe: Double the sauce amounts to serve as a tangy dip on the side, perfect for parties or appetizers.

How to Make Thai Meatballs

Step 1: Prep and Shape

Preheat the oven to 375ºF. Set a baking sheet aside.

In a large bowl, toss in the turkey, carrots, scallions, garlic, ginger, coconut aminos, chili paste, sea salt, and red pepper flakes. Mix gently (your hands work best!) until just combined—over-mixing can make meatballs dense.

With wet hands (this keeps things from sticking), scoop out generous spoonfuls and roll them into meatballs. If the mixture gets sticky, a few minutes in the fridge will help firm things up.

Circle them up on the baking sheet, spaced apart, and they’re ready to cook.

Step 2: Bake

Bake the meatballs for 14-16 minutes, just until golden on the outside and cooked through. The goal: moist inside, lightly crispy outside! If checking with a thermometer, look for an internal temp of 165ºF.

Step 3: Simmer the Sauce

Meanwhile, add all your sauce ingredients—coconut aminos, sesame oil, fish sauce, garlic, ginger, and chili paste—to a small pot. Whisk them together and bring to a boil over medium heat.

Once bubbling, lower the heat and gently let it simmer. The sauce should thicken and become glossy, perfect for clinging to those meatballs.

Step 4: Toss and Serve

When the meatballs are done, transfer them into a bowl and pour over about three-quarters of your sauce. Toss gently to coat every morsel.

Serve these beauties right away, with extra sauce on the side for dipping, over a bed of fluffy rice, noodles, or even into crunchy lettuce cups.

Pro Tips for Making the Recipe

Moisture Matters: Shredded carrots and coconut aminos keep the meatballs juicy; avoid over-baking for tender results.
Use Wet Hands: Always; trust this trick for smooth, mess-free meatballs.
Sauce Simmer: Don’t rush—the sauce thickens best with a bit of patience.
Chill the Mix: If the meat is too soft to shape, give it 5–10 minutes in the fridge. It really does help.
Batch Cooking: Double up and freeze half for a future no-effort dinner.

How to Serve

These Thai meatballs are nearly endlessly versatile. Here are some serving ideas to inspire:

Over Rice or Jasmine Rice: The classic, for soaking up every drop of that fragrant sauce.
On Noodles: Toss with rice noodles or spaghetti for a Thai-inspired pasta bowl.
In Lettuce Wraps: Spoon meatballs into crisp butter lettuce or romaine leaves for a low-carb, hand-held meal.
Party Platter: Serve as toothpick-ready appetizers, nestling the meatballs on a platter with dipping sauce.
With Pickled Veggies: Add a light, tangy salad of sliced cucumber, carrots, and rice vinegar on the side for extra freshness.

Garnish them with more scallions, chopped cilantro, or even a sprinkle of toasted sesame seeds for color and added flavor.

Make Ahead and Storage

Storing Leftovers

Let meatballs cool before placing them in an airtight container. Store in the refrigerator for up to 3 days. Keep extra sauce separate if possible to prevent sogginess.

Freezing

These meatballs are freezer champs! Transfer cooled meatballs (without sauce) to a freezer-safe container, separating layers with parchment. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm in a skillet over low heat, adding a splash of water or more sauce to keep them moist. Microwave reheating works too, just go gently to prevent drying out.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works wonderfully and will give you a very similar texture and taste. You can also try ground pork for a slightly richer flavor profile.
What if I don’t have coconut aminos?

Soy sauce is a suitable substitute, but do note that it’s saltier, so cut back a little on any added salt in the recipe. Tamari is another good alternative, especially if you want to keep things gluten-free.
Do I have to use fish sauce?

Fish sauce is key for an authentic Thai flavor, but if you really need to skip it, you can add a splash of extra soy sauce and a squeeze of lime juice for some of that salty-tangy complexity.
How can I make the sauce a bit thicker?

If your sauce feels a little thin, let it simmer a few more minutes to reduce, or stir in a small cornstarch slurry (just a bit of cornstarch whisked into water) at the end to help it thicken up perfectly.

Final Thoughts

It’s hard not to fall in love with these Thai Meatballs. Easy, speedy, bursting with flavor, and endlessly adaptable—this is the kind of dish you’ll return to again and again. Whether you serve them over rice on a busy night or dress them up for a party, you’re in for a real treat. Go ahead—put your own spin on it, and celebrate all the vibrant, irresistible flavors of Thai cooking right in your own kitchen!