High-Protein Thai Chicken Meatball Bowls (Healthy-ish but Make It Cozy)
Save this if you hate boring dinners — because this one is officially part three of my 2026 healthy-ish dinner series, and I honestly think it might be the best chicken meatball recipe I’ve ever made.
These High-Protein Thai Chicken Meatball Bowls are warm, cozy, saucy, and somehow still feel light and fresh. Which is exactly what we need during this arctic blast era of our lives when dinner needs to be comforting but not a total food coma.
This is the kind of meal that feels exciting again. And when it’s freezing outside and no one wants to overthink dinner? That matters.
Why These Meatballs Deserve a Trophy
Let’s start with the meatballs because… wow.
Ground chicken mixed with egg, panko, Parmesan, avocado oil, garlic powder, onion powder, and salt makes the juiciest, most flavorful base. They’re tender, savory, and perfect for soaking up sauce without falling apart.
These are my all-time favorite chicken meatballs as a base recipe. You could honestly use them in anything — but when you put them in a Thai-style coconut curry sauce? That’s when they really shine.
The Sauce Is Where the Magic Happens
After browning the meatballs, everything gets built in the same pan. Red peppers and green onions get sautéed, then the pan is deglazed with soy sauce and layered with:
- garlic
- ginger paste
- Thai red curry paste
- unsweetened coconut milk
- a little Better Than Bouillon
- honey
- and a squeeze of lime
It turns into this creamy, savory, slightly sweet, gently spiced sauce that coats every meatball like a warm blanket.
Not spicy in a scary way. Just flavorful in a “why is this so good” way.
Fun Food Fact 🌶️🥥
Thai red curry paste gets its flavor from chilies, garlic, and aromatics — but when you pair it with coconut milk, the fat mellows out the heat and makes everything taste richer and smoother. That’s why curry dishes feel bold but still comforting.
Basically, science says this bowl was meant to be cozy.
High Protein, But Make It Exciting
This bowl checks the healthy-ish box without feeling like diet food:
- protein from chicken
- richness from coconut milk
- freshness from lime and herbs
- warmth from curry and ginger
It’s balanced, filling, and actually satisfying — not the kind of dinner that leaves you rummaging for snacks an hour later.
Why This Is a Winter Dinner Hero
This recipe is:
- warm
- saucy
- cozy
- high-protein
- done in under 25 minutes
- and perfect for bowls
Which means it’s ideal for cold nights when you want something comforting but still feel good about what you’re eating.
It’s the kind of dinner that makes you feel like you tried… without actually trying that hard.
How I Like to Serve It
Pile the meatballs and sauce over rice, spoon on extra red peppers and green onions, finish with fresh coriander and a squeeze of lime, and call it a night.
It’s colorful, cozy, and looks way fancier than the effort it takes.
Why You Need This in Your Rotation
This dinner is:
- comforting
- easy
- flavorful
- high-protein
- and genuinely exciting
Which is kind of the whole goal of healthy-ish cooking.
If you’re tired of boring chicken and uninspired dinners, this one will absolutely wake up your weeknight routine.
High-Protein Thai Chicken Meatball Bowls
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons avocado oil optional, for moisture and flavor
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Sauce & Bowl
- 1 red bell pepper sliced
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 tablespoons soy sauce
- 13.5 oz unsweetened coconut milk
- 2 tablespoons Thai red curry paste
- 2 spring onions sliced
- ½ tablespoon Better Than Bouillon chicken
- 1 tablespoon honey
- Juice of ½ lime
- Handful of chopped fresh coriander cilantro
- Cooked Basmati Rice
Instructions
- Make the meatballs: In a large bowl, combine the ground chicken, egg, panko, Parmesan, avocado oil (if using), garlic powder, onion powder, and salt. Mix gently until just combined. Roll into evenly sized meatballs.
- Brown the meatballs: Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the sliced red pepper and spring onions. Cook for 2–3 minutes until slightly softened.
- Build the sauce: Stir in the garlic, ginger paste, then deglaze with soy sauce. Add Thai red curry paste, and Better Than Bouillon. Cook for about 30 seconds until fragrant. Scrape bottom with wooden spoon.
- Add coconut milk: Pour in the coconut milk and honey, stirring to combine. Bring to a gentle simmer.
- Return the meatballs: Add the cooked meatballs back to the skillet and spoon the sauce over them. Simmer for 5–7 minutes until everything is warmed through and the sauce thickens slightly.
- Finish: Remove from heat and stir in the lime juice and fresh coriander.
- Serve: Serve warm over rice and spoon extra sauce over the top. Garnish with additional spring onions and coriander if desired.
