Sweet Chilli Chicken Meatballs

  • Author: Ciara Attwell
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Thai


Delicious baked chicken meatballs flavoured with sweet chill, soy sauce and lime juice and served with noodles and vegetables



  • 370g / 13oz chicken breasts
  • 40g / 1.5 oz dried breadcrumbs
  • 1 medium egg
  • 1 spring onion, finely chopped
  • 2 tbsp sweet chilli sauce


  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • juice of 1 lime

Noodles & Veg:

  • 200g / 7oz dried egg noodles
  • 120g / 40z baby corn, halved
  • 60g / 2oz mangetout
  • 1/2 red pepper, sliced


  1. Preheat the oven to 180c / 350f and line a large baking dish with parchment paper.
  2. Blitz the chicken breasts in a food processor until they reach a mince-like consistency.
  3. In a large bowl mix together the chicken mince, breadcrumbs, egg, spring onion and sweet chilli sauce.
  4. Roll the mixture into 16 meatballs and place into the baking dish.
  5. Bake in the oven for 10 minutes.
  6. In the meantime make the sauce by mixing together the sweet chilli sauce, soy sauce and lime juice in a small bowl. Pour this mixture over the meatballs and bake for another 5 minutes.
  7. Add the noodles and veggies to a pan of boiling water, bring the boil and simmer for 4 minutes. Drain well.
  8. Serve up the meatballs on a bed of noodle and veg. Add a sprinkling of sesame seeds and fresh coriander if you wish.


These meatballs will keep in an airtight container in the fridge for up to 2 days. They can also be frozen once cooked. To defrost leave in the fridge overnight.