Cashew Chicken Meatballs are everything you know and love about Chinese Cashew Chicken….made with meatballs! Plump juicy chicken meatballs and tossed through with green capsicum / peppers and cashews and a savoury Chinese sauce. This is a must try!
Cashew Chicken Meatballs
Monday Meatball Mania is back!!!
Wow you guys LOVED the Swedish Meatballs I shared last month. Soft tender meatballs bathed in a creamy gravy….ugh. How did it take me so long to share that one??
For those not already on board the meatball train, here’s the background: my friend Jo from Jo Cooks and I whole heartedly agree that there needs to be more ball shaped foods in this world. Because ball shaped food are all delish. Think about it, come back and let me know if you think of any ball shaped food that you’re not a fan of. (Other than so-name animal part – doesn’t count!)
And the king of ball shaped foods are meatballs. So Jo and I embarked upon a monthly meatball challenge, aptly named Monday Meatball Mania. On the last Monday of every month, we will both post a meatball recipe. Pop over to Jo Cooks and see what she’s sharing this month!
As for moi? I have for you something a little different. One of your favourite Chinese takeout dishes – Cashew Chicken. In meatball form!
This Cashew Chicken Meatballs recipe truly is everything you know and love about classic Chinese Cashew Chicken, except it’s made with meatballs rather than chicken pieces. Beautifully saucy, with tender, seasoned meatballs with green capsicum / bell peppers and cashews.
Fans of meatballs and Chinese food…. one bite and you will fall in love. Completely and utterly. I couldn’t stop. I skipped the rice and inhaled an inordinate amount of these, with Dozer looking on pitifully, disbelieving that not a single meatball fell his way.
I’m a firm believer in learning to make classics the right way. And I expect that in my lifetime, I’ll be making Chinese Cashew Chicken the classic way much more frequently than with meatballs. There’s no denying it takes more hands on time to make meatballs, albeit because of the time it takes to tenderise and marinate the chicken, the classic way actually does take longer from start to finish.
But sometimes, it’s just nice to do something different, don’t you think?
Plus, this is a really versatile recipe. 4 basic ingredients for the sauce: soy sauce, Chinese cooking wine, Oyster sauce and cornflour/cornstarch. Chicken or pork mince (that’s ground chicken to Americans!). Everything else is optional or can be substituted for whatever you have.
And truly, I think you’ll be amazed how delicious the sauce is! You can read the reviews on the Cashew Chicken recipe because it is exactly the same sauce! – Nagi x
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Italian Meatballs – An Italian-American classic, these meatballs are pillowy soft
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Swedish Meatballs – With a savoury and creamy sauce, these are one of the world’s most iconic meatballs!
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Browse all Meatball recipes
Cashew Chicken Meatballs
WATCH HOW TO MAKE IT
Cashew Chicken Meatballs recipe video!
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Chinese Cashew Chicken MEATBALLS!
Ingredients
Sauce - Part 1:
- 1/4 cup soy sauce, ordinary or light (Note 1)
- 1/4 cup Chinese cooking wine (shaoshing wine, or sub with dry sherry) (Note 4)
- 1/4 cup Oyster sauce
- 2 tsp sesame oil
Sauce - Part 2:
- 1 tbsp cornflour / cornstarch
Meatballs:
- 500g/1lb chicken mince (ground chicken)
- 2 cloves garlic, minced
- 1 egg, small (Note 2)
- 3/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp white pepper (or sub with black)
Stir Fry:
- 2 tbsp peanut oil (or vegetable or canola)
- 1 clove garlic, minced
- 1 small onion, sliced
- 1 green capsicum / bell pepper, chopped into 1.75cm / 2/3"
- 3/4 cup water
- 1 cup cashews, unsalted
Instructions
- Place Sauce Part 1 ingredients in a jar and shake well. Place 2 tsp Sauce into a large bowl that you will be making the Meatballs in. Then add the cornflour into the Sauce jar and shake. Set Sauce aside.
- Add remaining Meatballs ingredients into the bowl. Mix until just combined.
- Measure out a heaped tablespoon of mixture and dollop onto a work surface. Then roll into balls (see Note 2 if mixture is too loose / sticky to form into balls).
- Heat oil in a skillet over medium high heat. Add meatballs and cook, browning as best you can all over, or at least on both sides. Once browned all over (about 4 minutes), carefully transfer onto a plate. They will still be a bit raw inside.
- Return skillet to the stove, still on medium high. Add onion and garlic, cook for 1 minute. Add capsicum and cook for 1 minute. Add Sauce and water and quickly mix - it will simmer quickly.
- Transfer meatballs (and juices on the plate) into the Sauce. Turn heat down to medium and simmer, stirring occasionally, for 3 - 4 minutes, or until the Sauce reduces and thickens (by which time the meatballs will be cooked).
- Stir through cashews, serve over rice!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Just washed him. 🤦🏻♀️ I guess I should be grateful the grass is clear of 💩?
Just made these for the first time and am going to freeze the leftovers, I’m sure they’ll be just as delicious. Another winner!
I always make a double batch of your baked chicken meatballs (I season them with just garlic and chili, no herbs) to keep some in the freezer for other meals. I didn’t fancy having them with pasta today and stumbled across this recipe instead – amazing!!
Very Nice !! My Asian girlfriend insisted on taking the rest of the meatballs to work with her the next day. Thanks
Nagi, yes, delicious, and so easy to follow. Thank you for another tasty meal!!
Hi Nagi, I am cooking these tonight for dinner, can’t wait to taste them!!
I hope you love them Raelene! N x
can i substitute cornflour instead of panko breadcrumbs
Hi Shilps, cornflour won’t work here, but you can substitute regular breadcrumbs for the Panko. N x
Yummy! Family love this! Thank you for sharing the technique on making the chicken breast tender just like restaurant. Will surely make this again.
Hey, I’m wondering if you would be able to freeze this?
Hi Ella, if making ahead I would freeze the uncooked meatballs and make the sauce when you’re ready to eat. If you’re wanting to freeze the leftovers that’s fine, you might just find the sauce to be a little thin upon thawing as the cornstarch doesn’t keep a sauce thick once frozen. N x
Nice dish! I used red instead of green pepper.
Thanks!
Made these tonight for dinner. Subbed red capsicum for the green since that’s what I had. Really tasty moist chicken balls even by themselves. This was a “Restaurant dish” according to husband who loved this and is a big fan of your Swedish Meatballs. Thanks Nagi, another winner.
Hi Nagi! Just a little question. If I use ground turkey, should I add the bread soaked in milk? I don’t know what to do. I can use chicken, but, I also cook a lot with ground turkey. And wanted to use ground turkey. Please let me know your thoughts. Give Dozer a hug for me.
Bonnie from Markleeville
Hi Bonnie – you can use Turkey, same ingredients and method, just sub the chicken out with turkey 🙂 N x
Hi Nani
Going to make these now, could I bake the meatballs in the oven instead of frying?
Thank you
Sure can Liz – use the baking technique here: https://www.recipetineats.com/baked-chicken-meatballs-spaghetti/ N x
These are amazing – so easy to do, and so full of flavour, I made with pork mince, and upped the veggies in the stir fry (added bamboo shoots and frozen peas). Definitely going on to the ‘make again’ list.
OMG this is amazing, beautiful flavours. Chicken meatballs are so flavoursome and moist. Will definitely be doing this again and again. Thank you.
I haven’t made this yet, but I want to. Is there a sub for the oyster sauce? My hubby is allergic to shellfish. I’ve read the ingredients in the oyster sauce and it lists essence of oysters? Whatever that is!
I know this is way late and down the track, Nagi normally recommends Hoisen sauce as a replacement. I think it is a little bit sweeter/slightly difference spices in it so may have a slightly different flavour but other than that, should be fine!
Hi Nagi! I just purchased some Chinese cooking wine for the first time for this recipe, but after watching the video, I noticed that your wine was a bit dark and the one I have is clear. Maybe I bought the wrong kind? It was the only one at my supermarket. Do you think I could use it still for this recipe?
Hi Angie! You absolutely can, they come in all sorts of colours 🙂 Hope you love it Angie! N x
I made this last night using pork mince and it was enjoyed by all. Made it exactly to the recipe (apart from the pork mince) using normal soy sauce and found it perfect, not too salty. Served with steamed broccoli and cauliflower. I prepared the meatballs and sauce in the morning making for an easy dinner. Such an easy economical meal. Another Nadi favourite added to the list. I’m really enjoying your recipes Nagi. Thank you.
What wonderful feedback Jenny, I’m so pleased to hear that, thank you! N xx
Hi Nagi. It’s me again. lol. I’m having a dinner party and was thinking of serving one of your meatball recipes as an appetizer. I loved the teriyaki but was wondering which is your favorite?
Dozer is so adorable btw….I bet your missing him.
Hi Steven! For Asian meatballs, my mother would have my head if I said anything other than Teriyaki! I do think of this one more as a meal 🙂 YES I am missing Dozer! I keep imagining how he would be here in the big city!
This recipe was a hit with my family. So easy to prepare and cook. The flavour was nice but I found it a tad salty, I did add the water. I used ordinary soy sauce. Would light soy be better? How can I rectify this. I don’t like giving negative feedback but I would like to make this again.:) Meatballs were delicious, it was just the sauce that was a bit salty.
Hi Wendy!! Don’t feel bad, constructive feedback is important 🙂 I’m sorry you found it a tad salty, I actually think I have a slightly less salty palette than most people because that’s the way I was brought up, I honestly cannot recall any reader ever saying a recipe was too salty! Light soy sauce is saltier than ordinary 🙂 Did you use Unsalted cashews, not salted? That makes a massive difference! The simple way to reduce the saltiness is to reduce the soy sauce – try reducing it to 2 tablespoons (recipe says 1/4 cup which is 3 tbsp, so it’s 1 tbsp less). 🙂 – Nagi x
This recipe looks so wonderful, I can’t wait to try it. I did notice however, that the sodium was over 1500 mg. Is there a way to dial the sodium back a little? I love Asian food but now need to watch the amount of sodium I use. Thank you.
Omg… cooked this tonight and another winner!
Thank you for the no fail recipes Nagi, I’m steadily building an album just from your blog!
Hi Helen! The best way is to use low sodium soy sauce and halve the salt in the meatballs. 🙂 This definitely isn’t a salty recipe, I’m wondering if the nutrition calculator assumed I was using salted cashews ?
I made this last night and it was a huge hit. I can’t wait to have the leftovers. Thank you so much for all of your hard work.