Healthy protein-packed meatballs are one of my favorite ways to portion out protein. These Asian style meatballs are so delicious and you can eat them right out of the fridge when you need a quick pick-me-up. Enjoy!
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What you'll love about this recipe
- Flavorful: The Asian inspired flavors in these meatballs steal the show!
- Convenient: These meatballs pair well with a multitude of sides, but also make the perfect snack on their own.
Foodology Geek Recipe Notes
These Thai Chicken Meatballs are one of my favorite meal prep recipes! They're flavorful and so easy to incorporate into your diet.
Serve with rice, create a bowl of rice noodles and veggies, or add to a salad.
Eat healthy, save time. Let's go!
- Protein: Try ground chicken, turkey or pork—the sky's the limit!
- Veggies: I used green onions, cilantro, carrots.
- Aromatics: Red onion, ginger, and garlic give these meatballs the flavors you're looking for. Add chili paste and fish sauce for an additional punch. If you don't like fish sauce, try coconut aminos instead.
- Coconut flour: This recipe leaves bread crumbs at the wayside. Instead, opt for coconut flour as a healthy alternative.
Step by step instructions
- Preheat your oven to 400℉.
- Prepare a baking sheet: Line a baking sheet with parchment paper or foil.
- Make the meatballs: Add your ground meat to a large bowl (you'll need about 2 lbs) and add all of the remaining ingredients to the meat and mix well. Use your hands to do this.
- Portion them: Use a cookie scoop to portion out your meatballs. I use a medium scoop (2 tbsp in size/#30 cookie scoop) for the perfect size.
- Bake: Place the meatballs on your prepared baking sheet and bake for 20 minutes.
FAQs and helpful tips
Yes! This recipe calls for coconut flour and eggs as a binder, so there's no gluten to be found here.
How to meal prep
Baking up meatballs is a great way to have easy portable protein on hand. The best part: these are delicious warm or cold! Nothing can stop you.
For me, the key to healthy meal prep is keeping things simple. Having yummy additions at the ready make the process enjoyable and rewarding. And remember: it doesn't have to be complicated!
I use glass containers with clip-on lids for storing my proteins and veggies. I've found that these are the easiest to stack in the fridge and easiest to store when I'm not using them.
I like them to be rectangular or square. I feel like they take up less space.
Other Recipes that you Might Like
- Sheet Pan Asian Chicken — Meal Prep On Fleek
- Green Chile Protein Bowl
- Fish Taco Bowl
- Chicken Teriyaki Meal Prep
- Healthy Pulled Pork Bowl
- Animal Style Burger Bowl
- Buffalo Chicken Protein Bowl
- Mediterranean Protein Bowl (Vegan Adaptable)
Thai Chicken Meatballs
Asain Chicken Meatballs
- lettuce I like curly lettuce here
- red cabbage finely shredded
- shredded carrots
- Spicy Asian Cucumbers
- fresh mint
- fresh basil
- fresh cilantro
- Preheat oven to 400℉
- Add all of the ingredients in a large bowl. Mix well with hands.
- Make meatballs, using a 2 tbsp size scoop.
- Place on baking sheet.
- Bake for 20 minutes.
- Mix all ingredients together.
- Add a few tablespoons to your bowl.
- Fill a large bowl with your choice of fixings.
- Add the right amount of meatballs for you. I like 3-4.
- Add a few tablespoons of sauce.
- On top of your favorite veggies
- Tossed with shredded lettuce, cabbage, and carrots along with cucumbers
- Vermicelli rice noodles are also super yummy