Craving cashew chicken but looking for a fun twist? Get ready for incredibly juicy cashew chicken meatballs, simmered in that irresistible savory sauce you love!
This easy recipe ditches the fuss, delivering maximum flavor with minimal effort – prepare to be amazed!
Ingredients
Okay, let's look into what you'll need to whip up this Cashew Chicken Meatball magic! For the sauce, you'll need 1/4 cup of soy sauce – ordinary or light works. Don't grab the dark stuff; it throws off the flavor! Then, 1/4 cup of Chinese cooking wine – or dry sherry if you're feeling fancy. Add 1/4 cup of oyster sauce and 2 teaspoons of sesame oil. Inspired by classic dishes such as cashew chicken stir-fry recipes, this meatball creation shares a similar flavor profile.
Now, part two of the sauce is simple: 1 tablespoon of cornflour. Got it? Good!
For the meatballs, you'll want 500g of chicken mince (that is ground chicken), 2 minced garlic cloves, and 1 small egg. Toss in 3/4 cup of panko breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper.
Finally, for the stir-fry you shall need 2 tablespoons of peanut oil, one minced garlic clove, one small sliced onion. Don't forget one chopped green bell pepper (1.75cm pieces) and 3/4 cup of water. Oh, and 1 cup of unsalted cashews!
Getting Started
Now that we have our ingredients prepped and ready, let's move on to getting started with the sauce because, trust me, it is easier than trying to solve a Rubik's Cube blindfolded! First, grab a jar – any jar will do, I promise your peanut butter leftovers glass will suffice.
Into the jar, I pour 1/4 cup of soy sauce, ordinary or light. Don't even think about dark soy sauce; it will ruin everything! Then, I add 1/4 cup of Chinese cooking wine. If you're out or avoiding alcohol, dry sherry works pretty well too. I'll add 1/4 cup of oyster sauce and 2 teaspoons of sesame oil! Its important to get the right ingredients for that delicious Asian-inspired flavor. I'll add 1/4 cup of oyster sauce and 2 teaspoons of sesame oil!
Give the jar a good shake – it's like a mini dance party for your sauce! Put 2 teaspoons of that sauce in the bowl for the meatballs, cause there's a method to my madness! I add 1 tablespoon of cornstarch to the sauce jar, seal it, and shake again. We're talking thickening power!
Meatball Creation
With the sauce prepped—and trust me; it smells divine—I'm ready to immerse into the meatball creation! First, remember that 2 teaspoons of glorious sauce? Add that to the bowl with the meatball stuff.
Now, dump the rest of the meatball ingredients—chicken mince, minced garlic, an egg, panko breadcrumbs, salt, and pepper—into that bowl. Don't overmix—just until combined! We don't want tough meatballs, do we?
Next, grab a heaped tablespoon of the mix. Yeah, I know—get your hands dirty! Roll it into a ball. If the mixture's too sticky, wet your hands a little, or chill the mixture for 30 minutes. Chicken mince is softer than other meats, so don't stress if they're not perfect rounds–mine certainly aren't!
Cooking Instructions
Once you've proudly formed your cashew chicken meatballs, it's time to heat 2 tablespoons of peanut oil—or vegetable or canola, if that's what you've got—in a skillet over medium-high heat. Add those little guys and cook, browning them all over! It'll take around 4 minutes to get a nice color on at least two sides of each meatball. Don't worry if their insides aren't fully cooked yet; we'll get there. Once browned, move them onto a plate.
Next, return the skillet to the stove—still on medium-high. Add your minced garlic and sliced onion; cook for a minute. Then, add the chopped capsicum and cook a minute more. Now pour in the sauce and water and quickly mix everything. It'll start simmering pronto!
- Gently transfer the meatballs (and any juices on the plate) into the simmering sauce.
- Turn down the heat to medium.
- Simmer, stirring occasionally, for 3–4 minutes.
- The sauce should reduce and thicken.
Serving Suggestions
It's time to finish this dish and I'm here to help! I always serve these cashew chicken meatballs over a bed of fluffy rice. White rice, brown rice—even cauliflower rice if you're feeling fancy!
You could also try something like noodles, like lo mein, for a fun twist. I'm telling you—it's so, so yummy! It's also great with a side of steamed broccoli or green beans.
Don't forget a sprinkle of extra cashews on top—for that extra crunch, ya know? And if you're feeling adventurous, add a drizzle of sriracha. These meatballs are pretty awesome, so get creative and have some fun, people!
Short Recipe Version
Cashew Chicken Meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 lb Ground Chicken
- 1/2 cup Cashews, chopped
- 1/4 cup Breadcrumbs
- 1 Egg
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 clove Garlic, minced
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1 tbsp rice vinegar
Instructions:
- Preheat oven to 400°F (200°C).
- In a bowl, combine ground chicken, cashews, breadcrumbs, egg, soy sauce, sesame oil, and garlic. Mix well.
- Form mixture into meatballs.
- Place meatballs on a baking sheet.
- Bake for 20 minutes, or until cooked through.
- Combine hoisin sauce, honey, and rice vinegar in a bowl.
- Toss cooked meatballs in sauce
Nutrition Information (Per Serving, Estimated):
- Calories: 400
- Protein: 30g
- Fat: 20g
- Carbohydrates: 25g