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Thai Chili Meatballs

Prep Time:

25 minutes

Cook Time:

30 minutes


5 Servings




For the meatballs:

1.5 lb 85% ground turkey

1/2 onion, chopped

2 garlic cloves, minced

2 tsp ginger paste

2 tbsp egg whites

1/4 cup breadcrumbs

1/4 cup skim milk

1/2 tsp red pepper flakes

1 tbsp cilantro, chopped

1/2 cup chives, chopped

For the sauce:

6 oz sweet chili sauce

Juice of 1 lime

1 tbsp cilantro, chopped

2 tbsp chives, chopped


  1. Pre-heat oven to 375 F.

  2. Line 2 sheet pans with aluminum foil and spray with non-stick spray. Set aside.

  3. Combine all the meatball ingredients together in a large bowl and mix very well to combine.

  4. Using a cookie or ice cream scoop, scoop out individual meatballs and place on pans. (Mine is a 1 inch scoop)

  5. Bake for about 30 minutes and rotate pans half-way through.

  6. While meatballs are baking, prepare the sauce by combining all ingredients together in a smaller bowl.

  7. When the meatballs have 5 minutes left, remove the pans from the oven and baste some of the sauce, reserving the rest.

  8. Put pans back into the oven and complete the final 5 minutes of baking.

  9. Remove from oven and let cool.

  10. Divide up the meatballs and sauce into 5 even servings (I ended up with 11-12 meatballs per serving).

  11. Store in fridge for up to 4 days or freeze.

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