Cashew Chicken Meatballs: The Ultimate Recipe & Guide

Cashew Chicken Meatballs: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a juicy, savory meatball, bursting with the subtle sweetness of cashews and the umami richness of perfectly seasoned chicken. This isn’t just another meatball recipe; it’s a flavor explosion waiting to happen.

While meatballs themselves have a long and varied history across numerous cultures, these Cashew Chicken Meatballs draw inspiration from Asian-fusion cuisine, blending familiar comfort food with exciting new flavors. Think of it as a delightful marriage between classic Italian meatballs and the vibrant tastes of your favorite Chinese takeout. The result? A dish that’s both comforting and excitingly different.

People adore this dish for its incredible versatility and satisfying texture. The ground chicken keeps the meatballs light and tender, while the cashews add a delightful crunch and nutty flavor that elevates the entire experience. They’re incredibly easy to make, perfect for a quick weeknight dinner, and impressive enough to serve at your next gathering. Plus, they’re naturally gluten-free (if you use gluten-free soy sauce!), making them a crowd-pleasing option for everyone. Get ready to discover your new favorite way to enjoy meatballs!

this Recipe

Ingredients:

• For the Chicken Meatballs:
• 1.5 lbs ground chicken
• 1 cup raw cashews, finely chopped (plus extra for garnish, optional)
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large egg, lightly beaten
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon salt (or to taste)
• For the Cashew Sauce:
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup raw cashews, roughly chopped
• For Serving (Optional):
• Cooked rice or noodles
• Steamed broccoli or other vegetables
• Sesame seeds
• Extra chopped green onions

Preparing the Chicken Meatballs

1. Combine the Meatball Ingredients: In a large bowl, gently combine the ground chicken, chopped cashews, panko breadcrumbs, green onions, minced garlic, grated ginger, beaten egg, soy sauce, sesame oil, red pepper flakes (if using), white pepper, and salt. Be careful not to overmix, as this can make the meatballs tough. I like to use my hands to mix everything together, but a large spoon works just as well.
2. Form the Meatballs: Using a tablespoon or a small cookie scoop, form the mixture into meatballs about 1-inch in diameter. I find that wetting my hands slightly helps prevent the mixture from sticking. Place the formed meatballs on a baking sheet lined with parchment paper. This will prevent them from sticking to the pan.
3. Chill the Meatballs (Optional but Recommended): Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes. This will help them hold their shape during cooking and prevent them from falling apart. You can even chill them for a few hours if you’re preparing them ahead of time.

Cooking the Chicken Meatballs

There are a few different ways you can cook these meatballs. I’ll outline my preferred method, which is baking, but I’ll also provide instructions for pan-frying and air frying.

Baking (My Preferred Method)

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Meatballs: Bake the meatballs for 20-25 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C). I recommend using a meat thermometer to ensure they are fully cooked. The meatballs should be lightly browned on the outside.

Pan-Frying

1. Heat Oil in a Skillet: Heat about 1 tablespoon of oil (vegetable, canola, or olive oil) in a large skillet over medium heat.
2. Brown the Meatballs: Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Brown the meatballs on all sides, turning them frequently, for about 8-10 minutes.
3. Cook Through: Reduce the heat to low, cover the skillet, and cook for another 5-7 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).

Air Frying

1. Preheat the Air Fryer (Optional): Some air fryers recommend preheating, so follow your air fryer’s instructions. I usually preheat mine to 375°F (190°C).
2. Air Fry the Meatballs: Place the meatballs in the air fryer basket in a single layer, being careful not to overcrowd. You may need to cook them in batches.
3. Cook Until Done: Air fry for 12-15 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C), flipping them halfway through.

Preparing the Cashew Sauce

1. Whisk Together Sauce Ingredients: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, sesame oil, grated ginger, minced garlic, chicken broth, and water until the cornstarch is completely dissolved. This is important to prevent lumps in the sauce.
2. Cook the Sauce: Pour the sauce mixture into a saucepan over medium heat. Bring the sauce to a simmer, stirring constantly, until it thickens. This should take about 3-5 minutes. The sauce should be glossy and coat the back of a spoon.
3. Add Cashews: Stir in the chopped cashews and cook for another minute, allowing them to soften slightly.

Assembling the Cashew Chicken Meatballs

1. Combine Meatballs and Sauce: Add the cooked chicken meatballs to the saucepan with the cashew sauce. Gently toss to coat the meatballs evenly in the sauce.
2. Simmer (Optional): If you want the meatballs to absorb more of the sauce, you can simmer them in the sauce for a few minutes over low heat. This will also help to thicken the sauce further.
3. Serve: Serve the cashew chicken meatballs immediately over cooked rice or noodles. Garnish with sesame seeds, extra chopped green onions, and chopped cashews, if desired. I also like to serve them with steamed broccoli or other vegetables for a complete meal.

Tips and Variations

• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them altogether. You can also add a dash of sriracha or chili garlic sauce for extra heat.
• Cashew Butter: For a richer, creamier sauce, you can add a tablespoon of cashew butter to the sauce mixture.
• Vegetables: Feel free to add other vegetables to the sauce, such as diced bell peppers, onions, or carrots. Sauté them in the saucepan before adding the sauce mixture.
• Gluten-Free: To make this recipe gluten-free, use gluten-free soy sauce (tamari) and gluten-free panko breadcrumbs.
• Make Ahead: You can prepare the meatballs and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the meatballs and sauce and combine them.
• Freezing: These cashew chicken meatballs freeze well. Allow them to cool completely before transferring them to a freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
• Serving Suggestions: These meatballs are delicious served over rice, noodles, or even as appetizers on skewers. They also make a great addition to lettuce wraps.
• Nut Allergy: If you have a nut allergy, you can substitute the cashews with sunflower seeds or pumpkin seeds. The flavor will be slightly different, but still delicious.
• Ginger and Garlic: Fresh ginger and garlic are key to the flavor of this dish. I highly recommend using fresh ingredients rather than powdered versions.
• Soy Sauce Alternatives: If you are looking for a lower sodium option, you can use low-sodium soy sauce or coconut aminos.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 350-400 per serving (depending on portion size and serving additions)
• Protein: 25-30g
• Fat: 20-25g
• Carbohydrates: 20-25g

Enjoy your homemade Cashew Chicken Meatballs! I hope you find this recipe easy to follow and delicious. Let me know in the comments if you have any questions or suggestions.

Conclusion:

And there you have it! These Cashew Chicken Meatballs are so much more than just a quick and easy weeknight meal; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking to add a little excitement to their dinner routine. The combination of savory chicken, crunchy cashews, and that subtly sweet and tangy sauce is simply irresistible. Trust me, even the pickiest eaters in your family will be asking for seconds!

But what truly sets these meatballs apart is their versatility. They’re fantastic served over fluffy white rice, quinoa, or even cauliflower rice for a lighter option. Imagine them nestled in a warm pita bread with a dollop of yogurt sauce and some crisp shredded lettuce – a delicious and satisfying lunch! Or, for a fun appetizer, skewer them with pineapple chunks and bell peppers for a tropical twist.

Looking for variations? Go ahead and experiment! If you’re a fan of spice, add a pinch of red pepper flakes to the meatball mixture or a dash of sriracha to the sauce. For a richer flavor, try using toasted sesame oil instead of vegetable oil. And if you’re feeling adventurous, swap out the cashews for chopped peanuts or almonds. The possibilities are endless!

These Cashew Chicken Meatballs are also incredibly meal-prep friendly. You can easily make a big batch on Sunday and enjoy them throughout the week. They reheat beautifully in the microwave or oven, making them perfect for busy weeknights. Plus, they freeze well, so you can always have a delicious and healthy meal on hand. Just let them cool completely before transferring them to a freezer-safe container or bag.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a time-saver, and a guaranteed way to brighten up any meal. The subtle sweetness of the honey combined with the savory chicken and crunchy cashews creates a symphony of flavors that will tantalize your taste buds.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I promise you won’t be disappointed. This recipe for Cashew Chicken Meatballs is a game-changer.

I’m so excited for you to try this recipe! And more importantly, I’d love to hear about your experience. Did you make any variations? What did you serve them with? What did your family think? Please, please, please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Let’s build a community of passionate cooks who share a love for delicious and easy-to-make meals! Happy cooking!