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Home Chicken

Cashew Chicken Meatballs

By:Nagi
Published:27 Feb '17Updated:22 Jun '21
80 Comments
Recipe v Video v Dozer v

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!

This Chinese Cashew Chicken Meatballs recipe is everything you know and love about Cashew Chicken...made with meatballs! recipetineats.com

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 Chinese Cashew Chicken Meatballs recipe is everything you know and love about Cashew Chicken...made with meatballs! recipetineats.com

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.

This Chinese Cashew Chicken Meatballs recipe is everything you know and love about Cashew Chicken...made with meatballs! recipetineats.com

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


I Get A Round: More Meatball Recipes

  • Thai Meatballs – Pork meatballs with lemongrass, garlic and a zesty hint of kaffir lime

  • Mexican Meatballs – Beef and pork meatballs supercharged with fiesty Mexican spices

  • Vietnamese Meatballs (Bun Cha!) – Char-grilled pork meatballs with dipping sauce from the streets of Hanoi

  • Italian Meatballs –  An Italian-American classic, these meatballs are pillowy soft

  • Swedish Meatballs – With a savoury and creamy sauce, these are one of the world’s most iconic meatballs!

  • Browse all Meatball recipes

This Chinese Cashew Chicken Meatballs recipe is everything you know and love about Cashew Chicken...made with meatballs! recipetineats.com

Cashew Chicken Meatballs
WATCH HOW TO MAKE IT

Cashew Chicken Meatballs recipe video!

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Cashew Chicken Meatballs - chicken mince recipe (ground chicken recipe)

Chinese Cashew Chicken MEATBALLS!

Author: Nagi@RecipeTin Eats
Prep: 20 minutes mins
Cook: 15 minutes mins
Total: 35 minutes mins
Chinese
4.95 from 19 votes
Servings4
Tap or hover to scale
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Everything you know and love about Chinese Cashew Chicken - made with meatballs! Recipe video below.

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:

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!
6. Nutrition per serving, assuming 4 servings. 1/3 of the calories is from the cashews so if you want to reduce the calorie count, sacrifice the cashews!

Nutrition Information:

Serving: 297gCalories: 615cal (31%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

Just washed him. 🤦🏻‍♀️ I guess I should be grateful the grass is clear of 💩?

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80 Comments

  1. Malin says

    February 17, 2023 at 4:39 am

    5 stars
    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!!

    Reply
  2. Adrian says

    August 9, 2022 at 2:42 am

    5 stars
    Very Nice !! My Asian girlfriend insisted on taking the rest of the meatballs to work with her the next day. Thanks

    Reply
  3. Raelene says

    August 1, 2021 at 7:53 pm

    Nagi, yes, delicious, and so easy to follow. Thank you for another tasty meal!!

    Reply
  4. Raelene says

    August 1, 2021 at 5:10 pm

    Hi Nagi, I am cooking these tonight for dinner, can’t wait to taste them!!

    Reply
    • Nagi says

      August 2, 2021 at 1:57 pm

      I hope you love them Raelene! N x

      Reply
  5. shilps says

    June 20, 2021 at 2:09 pm

    can i substitute cornflour instead of panko breadcrumbs

    Reply
    • Nagi says

      June 21, 2021 at 12:55 pm

      Hi Shilps, cornflour won’t work here, but you can substitute regular breadcrumbs for the Panko. N x

      Reply
  6. Barbara T. says

    November 19, 2020 at 8:37 pm

    5 stars
    Yummy! Family love this! Thank you for sharing the technique on making the chicken breast tender just like restaurant. Will surely make this again.

    Reply
  7. Ella says

    November 9, 2020 at 3:30 pm

    Hey, I’m wondering if you would be able to freeze this?

    Reply
    • Nagi says

      November 10, 2020 at 10:27 am

      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

      Reply
  8. Elaine Bearse says

    November 6, 2020 at 10:00 am

    5 stars
    Nice dish! I used red instead of green pepper.
    Thanks!

    Reply
  9. Elizabeth says

    September 29, 2020 at 7:20 pm

    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.

    Reply
  10. Bonnie says

    September 19, 2020 at 5:04 am

    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

    Reply
    • Nagi says

      September 19, 2020 at 6:05 pm

      Hi Bonnie – you can use Turkey, same ingredients and method, just sub the chicken out with turkey 🙂 N x

      Reply
  11. Liz says

    August 6, 2020 at 12:44 pm

    Hi Nani
    Going to make these now, could I bake the meatballs in the oven instead of frying?
    Thank you

    Reply
    • Nagi says

      August 6, 2020 at 2:36 pm

      Sure can Liz – use the baking technique here: https://www.recipetineats.com/baked-chicken-meatballs-spaghetti/ N x

      Reply
  12. Jo says

    July 5, 2020 at 7:08 pm

    5 stars
    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.

    Reply
  13. Kim says

    May 27, 2020 at 7:57 pm

    OMG this is amazing, beautiful flavours. Chicken meatballs are so flavoursome and moist. Will definitely be doing this again and again. Thank you.

    Reply
  14. Vicky says

    October 14, 2018 at 10:07 pm

    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!

    Reply
    • Chantelle says

      November 28, 2018 at 3:30 pm

      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!

      Reply
  15. Angie says

    June 18, 2018 at 7:53 am

    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?

    Reply
    • Nagi says

      June 18, 2018 at 8:03 pm

      Hi Angie! You absolutely can, they come in all sorts of colours 🙂 Hope you love it Angie! N x

      Reply
  16. Jenny says

    August 1, 2017 at 7:54 am

    5 stars
    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.

    Reply
    • Nagi says

      August 2, 2017 at 7:24 pm

      What wonderful feedback Jenny, I’m so pleased to hear that, thank you! N xx

      Reply
  17. Steven says

    July 15, 2017 at 4:00 am

    5 stars
    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.

    Reply
    • Nagi says

      July 15, 2017 at 10:49 am

      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!

      Reply
  18. Wendy says

    April 21, 2017 at 10:31 am

    4 stars
    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.

    Reply
    • Nagi says

      April 23, 2017 at 7:47 pm

      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

      Reply
  19. Helen says

    April 13, 2017 at 11:47 pm

    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.

    Reply
    • Jade jansen says

      July 20, 2020 at 7:12 pm

      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!

      Reply
    • Nagi says

      April 14, 2017 at 10:08 am

      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 ?

      Reply
      • Helen says

        April 18, 2017 at 10:51 pm

        5 stars
        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.

        Reply
  20. Anastasia says

    March 29, 2017 at 7:21 pm

    5 stars
    I made this tonight and it turned out so delicious! Thank you so much for this recipe – will definitely cook again! Chicken balls were juicy and tender & really did taste like Chinese take out but better. Keep the amazing recipes coming xx

    Reply
    • Nagi says

      March 31, 2017 at 7:43 am

      I’m so pleased to hear that Anastasia, thank you for letting me know! N xx

      Reply
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