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 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.

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

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