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30 Minute Sticky Thai Meatballs with Sesame Noodles: A new take-out made at home favorite. Pan-seared gingery chicken meatballs tossed with plenty of spicy Thai-style chili sauce, bell peppers, peanuts, and basil.
Serve these sticky chicken meatballs over toasted sesame rice noodles and top with mango chili sauce plus fresh herbs. Every bite is sweet, spicy, and hinted with basil. Major bonus? This comes together in no time at all, just about 30 minutes. Weeknight-easy, big takeout flavor, and simple swaps to fit your pantry.
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Why you’ll love this recipe
- The sweet and spicy glaze and nutty sesame noodles make for the best takeout flavor made at home
- This recipe is flexible! Use what protein and noodles you have.
- Meal-prep friendly recipe with easy reheat option
Ingredient Notes
- Choose your protein: This recipe works well with ground chicken, turkey, or pork. Fattier blends will lead to better tasting meatballs.
- Thai flavor: garlic, ginger and green onion build that Thai-style base, grate finely for even flavor
- Sauce: balance sweet (honey/brown sugar) + salty (soy/tamari/ fish sauce) + acid (rice vinegar/ lime) + heat (chili paste/ flakes). Taste and adjust.
- Noodles: ramen, rice noodles, or soba; cook just to tender, then rinse (if using rice noodles) to prevent clumping
- Sesame: a mix of toasted sesame oil (for flavor) and neutral oil (for sauteeing)
- Fresh herbs: cilantro, Thai basil mint, and lime brighten the sticky glaze.
The story behind the recipe
I didn’t mean to share two Thai chicken recipes in one week but I’m just very into the Thai recipes right now. Well, actually, what’s really got me going is my oldest brother, Creighton. As I’ve been saying on repeat, Creighton has been quarantining with my parents for weeks. He loves Thai, meatballs, and really anything saucy, so I’ve been making a lot of his favorites.
And these meatballs? They have his name written all over them. If you don’t love meatballs, or you’re not into Thai, I am so sorry. Maybe check out yesterday’s cauliflower gnocchi? Or last week’s crockpot carne asada tacos? Plenty of other options for you!
So yes, Creighton may have influenced this recipe, but that doesn’t mean I don’t love it. Because you guys, I really love this recipe. It’s quick, it’s easy, and it feels very fresh, springy, and even kind of summery with all those fresh herbs. So with that, I’m jumping right into the process.
First, let’s talk about the sauce.
You all know how strongly I feel about sauces, a flavorful sauce adds so much to a dish. And when it comes to Asian style recipes, sweet, spicy, and extra sticky are my favorites. Today’s sauce is a mix of pantry staples…soy sauce, rice vinegar, honey, sambal oelek (chili sauce), and fresh lime juice and zest. While the lime is not technically a pantry staple, they’re a produce that many people often stock in their fridge.
To help thicken up the sauce I added a bit of cornstarch. You can omit this if you’d prefer, but your meatballs will be just a little less sticky.
Once the stir fry sauce is made, I also like to make a quick mango chili sauce. I use all of the same ingredients, minus the water and cornstarch, and plus some diced mango. I LOVE this extra sauce for serving, but some may feel it’s not needed. So, I’ll leave that up to you…but if it was up to me…I’d make the extra sauce.
The sticky Thai Meatballs.
Now that the sauce is all ready to go, make the meatballs and finish up this recipe.
The meatballs are a pretty simple mix of ground chicken, garlic, ginger, and lots of black pepper. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. At this point, add in the shallots, bell peppers, and peanuts. Let this cook a bit, then pour in that stir fry sauce and simmer away until thickened.
This doesn’t take long at all, so watch the sauce closely. You don’t want it to thicken up too much.
While all that is cooking, prepare the noodles. Then toss with a little olive oil and toasted sesame seeds for crunch. By the time the noodles are done cooking, the meatballs should already be finished, and yes, dinner is complete.
Spoon the noodles into bowls, then spoon the sticky meatballs over and add the sauce from the skillet. Finish each bowl off with all the fresh herbs you can find. I used lemon mint, basil, and cilantro, but you can use your personal favorites. If I had to pick just one, I would go with cilantro, second choice basil.
Enjoy. Immediately.
Yes, this is that simple and that quick-cooking. Honestly, this will take you no more than thirty minutes to make. I know it feels like a lot of ingredients, but promise, this comes together quickly!
Notes and substitutions…
For the bell peppers, you can really use whatever vegetable you have on hand. Broccoli would be my top pick, then asparagus. But you could also use bok choy, carrots, and even toss in some cabbage. Really, use whatever you’ve got or whatever you love most.
I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even Italian-style pasta. And while I love serving these meatballs over noodles, I’m sure steamed rice would be equally great.
And well, that’s kind of it! Simple, simple, but extra saucy, extra sticky, and one of those dinners you’re (hopefully) going to have on repeat.
Yes, baking yields hands-off cooking. Brown in a skillet afterward or brush with reduced glaze to get that shiny, sticky finish.
Mix gently and stop as soon as everything comes together. A binder and a touch of moisture (both in the recipe) help keep them juicy and yummy.
Rice noodles for a lighter, gluten-free option; ramen or udon noodles will work well too. Cook to tender then toss with sesame oil so they don’t clump.
Add lime or rice vinegar to cut saltiness. A splash of water will work to dilute. Chili or a pinch of sugar will balance bitterness or heat. Taste, adjust, then glaze.
Looking for other Asian recipes? Here are some favorites…
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
Better Than Takeout Garlic Butter Shrimp Pad Thai
Better Than Takeout Sweet Thai Basil Chicken
Lastly, if you make these 30 Minute Sticky Thai Meatballs with Sesame Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Sticky Thai Meatballs with Sesame Noodles
Ingredients
- 1 tablespoon cornstarch
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2-3 tablespoons sambal oelek, (chili paste)
- zest and juice of 1 lime, plus more for serving
- 1 pound ground chicken, pork, or turkey
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- black pepper
- 3 tablespoons extra-virgin olive oil, plus more for rolling
- 2 medium shallots, sliced or chopped
- 2 red or orange bell peppers, chopped
- 1/4 cup raw peanuts
- 1/2 cup fresh basil and or cilantro, roughly torn
- 8 ounces rice noodles
- 1 tablespoon toasted sesame seeds
- 1 cup diced mango or mango chili sauce, for serving, (see notes)
Instructions
- 1. In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.2. Add the chicken, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).3. Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.4. Meanwhile, cook rice noodles according to packaged directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds. 5. To serve, divide the noodles among bowls and top with meatballs. Serve with additional herbs, limes, and mango chili sauce (if desired). Enjoy
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I have fallen in love with your recipes, and have started finding more to explore. I know there are many substitutes for mango. Are there any that you would recommend, or have you tried any yourself in this recipe? Thanks!
Hey Jackie,
Pineapple would be a great option to use in place of the mango. Please let me know if you give the recipe a try, I hope you love it!! xx
Once again
My family are left so impressed!
I love love love your recipes!
Thanks Tiegan ?
Hey Suzi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Wow, just made this for dinner and it was SO good! Super easy and didn’t take too long to do, which is always a perk. Followed the recipe as listed and it turned out great. Thank you so much!
Hi Deidre,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Good day. Made this today. Added an egg and panko crumbs to ground turkey for meatballs for better sticking together
Too much soy sauce and ginger. Sauce is strong and soapy tasting.
Your pic shows mushrooms. I used bok choy, onions and yellow sweet peppers with fresh basil and cilantro.
I see other Thai sticky meatball recipes used Sweet chili sauce which I would prefer. Is that an Americanization?
Plan to try more Thai recipes
Hi Carol,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed. xTieghan
So this was the second time I’ve made this recipe. I screwed it up right from the get-go (and didn’t realize it until we ate it!) because I skipped right over the 1/3 cup cold water in the instructions and only used the 1/3 cup soy sauce from the ingredients list. So our sauce ended up too thick (naturally), and super salty. Duh. When I make it correctly next time I think it’ll be better.
To help with my ineptness at making meatballs, I added panko breadcrumbs to the ground turkey mix and also made them into 2-tablespoon sized patties instead by using a food scoop. It worked great that way.
Like last time, I added chopped snow peas right at the end and they are a great complement. This time we had it all over rice. Mmm. I’m going to be adding this to our recipe book.
Hey April,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
If you wanted to keep this vegetarian, what other vegetables would you suggest to add?
Hey Lisa,
I think broccoli and cauliflower would both be great options. I hope you love the recipe, please let me know if you give it a try! xTieghan
Edit to previous comment, I used ground turkey sausage because that’s what was accidentally delivered to me, but I still think it taste great!
Thanks Amanda! xTieghan
Great and easy recipe. Not usually a fan of meatballs but these won the whole family over. I have yet to come across a recipe on this site that hasn’t blown me away. Always so full of flavor and excellent directions!!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Made this last night for lunches for the week… it’s yummy but so spicy! Anything I can add at this point to make it less spicy? Thanks!
Hi there! I would maybe add in some more soy sauce or lime juice! xTieghan
Can I freeze the meatballs uncooked till I need them?
Hey Reta,
Sure, that would be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
Where does the basil/cilantro come in?
Hey Laura,
You are using these in step 5. I hope you love this recipe, please let me know if you give it a try! xTieghan
Made these tonight. Delish flavor..and I used ground Turkey. The meatballs were a bit dry but flavorful.
Hey Dana,
Sorry to hear about the meatballs, thanks for giving the recipe a try! xTieghan
A. MAZING! Family loved it! Thanks!
Hey Laura,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
What goes in the honey soya sauce mix stage of the recipe! It is not clear to me.
Thanks
Hey Jennifer,
Sorry, I’m not sure what your question is, in step 1 you are mixing:
1. In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
I hope you love the recipe! xTieghan
Made these tonight. Delish flavor..and I used ground Turkey. The meatballs were a bit dry but flavorful.
Hey Dana,
Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan
Full comment left above.
I am so sad. I made this recipe and followed it exactly. But my meat balls completely disintegrated once I added them back to the pan with the sauce and bell peppers. All that work I put into making the meatballs was wasted. It’s now just ground meat in a tasty sauce.. which is fine… but I wish I didn’t waste time making them into these perfect little meatballs.
Hey Suzette,
So sorry to hear you had issues with the recipe. Was there anything you may have adjusted in the meatballs? Please let me know if I can help in anyway! xTieghan