Cashew Chicken Meatballs Recipe

Name: Cashew Chicken Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/4 cup low sodium soy sauce; 1/4 cup dry cooking wine; 2 teaspoons sesame oil; 2 teaspoons cornstarch; 1 pound ground chicken; 2 cloves garlic (minced); 1 small onion (diced); 1 large egg; 3/4 cup panko breadcrumbs; 1/4 cup chopped fresh basil; 1/3 cup chopped cashews; Salt and pepper to taste; Extra virgin olive oil

Juicy, tender chicken meatballs made with cashews, panko breadcrumbs, spices, and a super easy stir fry sauce. Perfectly cooked in 10 minutes!

In case you’re new here, you should already know how much I love quick, easy, flavorful meals. These cashew chicken meatballs are exactly that! Quick to put together, easy to make (on the stove top!), and sooo flavorful.

Cashews, chicken breast, stir fry sauce. It was delish! Plus it was simple to make…you know that’s my favorite kind of meal. But today, I wanted to make these cashew chicken meatballs next level.

Ingredients you’ll need

Low sodium soy sauce. I prefer using low sodium so you can control the salt in the recipe. You can also use coconut aminos.
Dry cooking wine.
Sesame oil.
Cornstarch. This is used to thicken the stir-fry sauce. You can also use arrowroot powder.
Ground chicken.
Garlic.
Onion.
Egg.
Panko breadcrumbs.
Fresh basil.
Cashews.

How To Make Cashew Chicken Meatballs

Make the stir fry sauce. In a small bowl, mix together soy sauce, cooking wine, sesame oil, and cornstarch. Set aside.
Make the chicken mixture. In a large bowl, add ground chicken, garlic, onion, egg, panko breadcrumbs, fresh basil, cashews, and salt + pepper. Mix until well combined.
Make the chicken meatballs. Form chicken mixture into meatballs (approx. 1-inch in diameter) using a medium cookie scoop so they are all the same size. Place on a plate.
Cook the meatballs. In a skillet, heat a drizzle of olive oil and cook meatballs over medium-high heat. Brown meatballs on all sides for about 4 minutes. Turn down heat to low heat. Add the soy sauce mixture and simmer for another 4-5 minutes, stirring the meatballs around until the soy sauce mixture thickens and meatballs are cooked through. Serve over rice with chopped cashews.

Tricks & Tricks

Use this cookie scoop to form the meatballs. They will come out the same size every time. Once you scoop up the mixture, you do have to roll them by hand unless you don’t mind flat bottoms. But once you have them formed, you can cook them right away or…
Freeze them! Yes, you can totally freeze these chicken meatballs without the sauce for up to 3 months! All you do is place the meatballs on a parchment-lined baking sheet then place the baking sheet in the freezer. Remove the sheet after about 2 hours (or when the meatballs are frozen) and transfer them to freezer-safe bags. Once you’re ready to brown/cook them, you make the sauce with the recipe, and dinner is served!

You can also freeze cooked meatballs too but honestly, there may not be any left after you make these bad boys!

Cookie Scoop

The easiest way to get perfectly uniform cookies or truffles! It’s also dishwasher safe, making clean up a breeze.

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Common Questions about Chicken Meatballs

Is it better to bake or fry meatballs?

You can do either! The recipe below is for cooking meatballs on the stove. To bake these chicken meatballs, place them in the oven for 15-20 minutes at 400ºF.

How do you make meatballs stick together?

You gotta get your hands dirty! Make sure to combine all the ingredients with your hands in a bowl as that will help the meatballs stick together when it cooks.

How long do chicken meatballs last?

Cooked chicken meatballs will last up to 4 days in an airtight container in the fridge.