Crispy Thai Basil Chicken Meatballs with Sweet Chili-Lime Glaze

These Thai basil chicken meatballs combine bold flavors with a satisfying crunch. Infused with fresh herbs and a tangy-sweet glaze, they’re perfect for game day or as a crowd-pleasing snack. Ready in under 40 minutes with simple ingredients!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1/4 cup finely chopped Thai basil
• 3 garlic cloves, minced
• 1 tbsp fish sauce
• 1 tsp grated ginger
• 1 egg
• 1/2 tsp black pepper
• 1/4 cup sweet chili sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp soy sauce
• Toasted sesame seeds & lime wedges (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. In large bowl, mix chicken, breadcrumbs, Thai basil, garlic, fish sauce, ginger, egg, and pepper until combined.
3. Roll mixture into 1.5-inch meatballs (about 20-24) and place on baking sheet.
4. Bake 18-20 minutes until golden and internal temp reaches 165°F.
5. Meanwhile, whisk sweet chili sauce, lime juice, honey, and soy sauce in saucepan. Simmer 3-4 minutes until slightly thickened.
6. Toss baked meatballs in glaze until fully coated.
7. Garnish with sesame seeds and serve with lime wedges.
8. Optional: Use air fryer at 375°F for 12-15 minutes for extra crispiness.

Chef's Note

For maximum flavor, chop Thai basil just before mixing and avoid overworking the meatball mixture to keep them tender.

Make-Ahead Tips

Shape raw meatballs and refrigerate up to 24 hours in advance. Glaze can be made 3 days ahead and stored in fridge.

Substitutions

Ground turkey or pork work well. Use regular basil if Thai basil is unavailable (add 1/4 tsp mint for authenticity).