Cashew Chicken Meatballs

Craving something savory, saucy, and a little nutty—but still easy enough for a weeknight? Cashew Chicken Meatballs are your answer. This unique recipe blends the comforting bite of homemade meatballs with the umami-packed flavors of Asian stir-fry. Imagine juicy chicken meatballs glazed in a glossy soy-oyster sauce, tossed with crunchy cashews and tender veggies.

What sets this dish apart? Unlike traditional cashew chicken, this version delivers that same bold flavor in a tender, juicy meatball form. It’s weeknight-friendly, crowd-approved, and guaranteed to become a go-to meal in your rotation.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in about 30 minutes with straightforward steps
• Minimal Ingredients – Uses pantry staples and simple fresh items
• Family-Friendly – Even picky eaters love the mild, balanced flavor
• Impressive Yet Simple – Looks gourmet, but totally doable on a weeknight
• Unbelievably Delicious – Perfect combo of savory, sweet, nutty, and rich flavors
• Make-Ahead Friendly – Great for meal prep or freezer batches

The real twist? Turning classic cashew chicken into meatballs amps up the texture and makes it super satisfying. Plus, the sauce clings beautifully to every bite.

Ingredients Needed

Let’s break it down so your kitchen prep is a breeze. Here’s what you’ll need, categorized for clarity:

For the Sauce (Part 1 – Flavor Base)

• 1/4 cup soy sauce (light or regular)
• 1/4 cup Chinese cooking wine (shaoxing; sub dry sherry if needed)
• 1/4 cup oyster sauce – rich, savory, umami-packed
• 2 tsp sesame oil – for a toasty, nutty aroma

For Thickening (Part 2)

• 1 tbsp cornstarch – helps the sauce cling beautifully

For the Chicken Meatballs

• 500g / 1 lb ground chicken
• 2 cloves garlic, finely minced
• 1 small egg – helps bind the mix
• 3/4 cup panko breadcrumbs – keeps meatballs light and fluffy
• 1/2 tsp salt
• 1/4 tsp white pepper (or black if preferred)

For the Stir-Fry

• 2 tbsp peanut oil (or any neutral oil like canola)
• 1 clove garlic, minced
• 1 small onion, thinly sliced
• 1 green bell pepper, chopped into bite-size chunks
• 3/4 cup water – to loosen the sauce
• 1 cup cashews, unsalted – adds that irresistible crunch

Discover great ideas like our Hot Honey Chicken Recipe if you’re a fan of sticky, savory-sweet flavors.

How to Make Cashew Chicken Meatballs

Follow these steps closely, and you’ll nail this recipe every time:

1. Mix the Sauce and Prepare the Base

• Combine all Sauce Part 1 ingredients in a jar. Shake vigorously until blended.
• Pour 2 tsp of this sauce into a large mixing bowl—you’ll build the meatballs here.
• Add cornstarch to the remaining sauce in the jar and shake again to activate the thickening.

2. Form the Meatballs

• Into the bowl with 2 tsp sauce, add: ground chicken, garlic, egg, breadcrumbs, salt, and pepper.
• Mix gently until just combined—overmixing makes meatballs tough.
• Scoop out heaping tablespoons of the mixture and roll into balls. If sticky, chill for 10 minutes or lightly oil your hands.

3. Brown the Meatballs

• Heat oil in a large skillet over medium-high heat.
• Add meatballs and sear for about 4 minutes, turning to brown at least two sides.
• Once browned but not fully cooked, transfer to a plate.

4. Build the Stir-Fry Base

• In the same skillet, add onion and garlic. Sauté for 1 minute until fragrant.
• Add green bell pepper and cook another minute.

5. Simmer and Combine

• Stir in the remaining sauce and water. Let it simmer immediately.
• Return meatballs (and any juices) to the pan. Reduce heat to medium.
• Simmer for 3–4 minutes, stirring occasionally. The sauce will thicken and the meatballs will cook through.

6. Finish with Cashews

• Toss in the cashews and stir to combine.
• Serve hot over steamed rice or noodles.

Don’t miss our Thai Meatballs Recipe to pair perfectly with these meatballs.

Serving and Storage Tips

Serving Suggestions

• Serve over steamed jasmine rice, cauliflower rice, or soba noodles.
• Garnish with green onions and a sprinkle of toasted sesame seeds.
• Great for meal prep bowls with roasted veggies or edamame.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in a skillet with a splash of water to loosen the sauce.
• Freeze cooked meatballs (without sauce) for up to 2 months. Thaw before reheating and tossing with fresh sauce.

Check out our The Ultimate Hot Honey Chicken Recipe – 5 Easy Ways for more storage-friendly dishes.

Helpful Notes

• No ground chicken? Try ground turkey or even pork for a richer bite.
• Want it gluten-free? Use tamari instead of soy sauce and gluten-free panko.
• Low-sodium tip: Use low-sodium soy sauce to control saltiness.
• Cashew swap: Peanuts or slivered almonds work too if needed.
• Add heat: A splash of chili oil or red pepper flakes adds a spicy kick.
• Veggie boost: Add mushrooms, zucchini, or snap peas in the stir-fry phase.

Conclusion

These Cashew Chicken Meatballs are more than just a dinner—they’re a full-flavored experience. From the juicy chicken to the rich, glossy sauce and that signature cashew crunch, this dish hits all the right notes. Plus, it’s weeknight-easy and guest-approved.

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What veggie or protein twist would you try with this recipe? Tell us below!

Frequently Asked Questions (FAQ)

Can I use turkey instead of chicken?

Yes! Ground turkey works great and gives a slightly leaner flavor profile.

How do I make this gluten-free?

Use gluten-free soy sauce (tamari) and swap out panko breadcrumbs for a gluten-free alternative.

Can I make this ahead of time?

Absolutely. Cook the meatballs and sauce separately, then combine and reheat just before serving.

My sauce is too thick—what should I do?

Just add a splash of water or chicken broth to loosen it to your desired consistency.

Is this freezer-friendly?

Yes, freeze the meatballs without sauce. Thaw and simmer in fresh sauce when ready.