ChipStarfield: Video never mentions cashews, what?
PurpleMongoose: Looks tasty, I would add some ginger and skip the extra water to keep the sauce thick
RoRo25: So the cashews just magically appear?
speedylee: **[Cashew Chicken Meatballs](http://www.recipetineats.com/cashew-chicken-meatballs-recipe/)** by RecipeTin Eats
*Prep Time: 20 mins, Cook Time: 15 mins, Total Time: 35 mins, Servings: 4*
**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**
1. 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.
2. Add remaining Meatballs ingredients into the bowl. Mix until just combined.
3. 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).
4. 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.
5. 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.
6. 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).
7. Stir through cashews, serve over rice!
**Recipe Notes**
1. I make this with ordinary or light soy sauce. Do not use dark soy sauce or sweet soy sauce or kecap manis, it will change the flavour too much.
2. If you find that the meatballs are a bit too wet, which can happen if the chicken is purchased at supermarkets and is vac packed (or if the egg you used is large), you can either refrigerate the meat mixture for 30 minutes (this firms it up, making it easier to handle) or add a bit more breadcrumbs. Don’t add too much, it will make the meatballs tough! Also, the other tip is to wet your hands lightly when rolling.
Chicken mince is wetter and softer than other meats so don’t fret if you don’t end up with perfect rounds – mine certainly aren’t!
3. For all my other meatballs made with meat other than chicken, I always start with a mixture of fresh bread soaked with grated onion because it makes them super soft and adds extra flavour. The reason I don’t do this with chicken is because it makes the meat too wet and loose, making it hard to form into balls (refer note 2 above). However, these meatballs are cooked faster than other meatball recipes, so as to ensure they are kept nice and juicy!
4. Chinese cooking wine is a key ingredient in Chinese cooking so I really urge you to find it or use dry sherry as a sub. Or even Sake or Mirin as a fall back. However, if you are unable to consume alcohol in any form, then just leave this out and instead of adding 3/4 cup of water, add chicken broth/stock instead.
5. This is also fantastic made with turkey or pork!
dosequisxx: Tip: Cutting the green peppers into slices as well will make it easier to eat with the onions and chicken meatballs all together. That way you get one full flavored bite after another.
RosneftTrump2020: Looks like they burnt some of them balls a bit.
WafflePotatoPancake: Random question of the day, am I crazy or is that little glass jar you used for the sauce the little glass jar from the various flavors of peaches Aldi sells around Christmas?
KickTheBitBucket: Springfield cashew is the best cashew.
slane421: Sesame oil is strong, be wary
gixxer86: Holy ham hands!
old_man66: This sounds really good
GrandmaGos: What is the deal with people using panko crumbs instead of normal bread crumbs? I looked around, and there is a tiny, tiny rationalization for it, in that when they get wet, they’re supposed to resemble a fresh bread panade, but if you’re cooking quick stir-fry chicken cashew meatballs, you’re not really cooking at a level that requires a fresh bread panade. Use plain bread crumbs, they’re cheaper. Save the panko for something that requires it. Using panko in meatballs is like using expensive imported dipping chocolate for tailgate party pretzels.
Starkiecat: wouldn’t it be better if you added the pepper first, onion second and garlic last? Considering both onion and garlic have a lower cooking time than the pepper does, you could avoid overcooked/charred onions and garlic…
Haess: Might try this tomorrow..
hockeyrugby: I recall a Jamie Oliver or Gordon ramezay video saying not to over crowd meatballs… thoughts from better minds welcome
ThePrecariousK: oh my fuck yes
tamakerii: Anyone think this could be made with fish (salmon for example)? Pescetarian family 🙂
SassySilverSisters: Looks great!!
MinistryofGum: Is there a reason for using white pepper? Especially since it’s being added to a dark sauce which makes the color irrelevant.
bigchicago04: What are they using for garlic there? Why does it look all pastey?
rogerslastgrape: It bothers me how you turn the meatballs in the centre first despite them being the last ones into the pan…
Taelonius: Chicken or pork?
As an IKEA this is unforgivable.
bobojojo12: There’s no need to add breadcrumbs to chicken, chicken mince Is already way to dense for meatballs, adding breadcrumbs will make it even worse.
Kyoti: Am I the only one who would use actual chicken pieces instead of meatballs? Otherwise sounds amazing.
clamberrypie: Looks great! I prefer brown goo to white goo when it comes to Chinese food. Otherwise, it’s pretty much all the same: Salty goo with cornstarch and a few other things, some meaty, some not so much.
Chinese food is to cuisine what The Blues is to music.
CrowAtDawn: Oouip
powabiatch: Looks good but way too much sauce. Could do with 10% of that and it’d still be delicious and not so salty.
I_am_bot_beep_boop: There’s no way that chicken was cooked all the way through
plkghtsdn: He flipped the middle ones first before the outer ones =(
