Spiced chicken meatballs with noodles, basil & broth

Recipe uploaded by

John Torode

5 ratings

Recipe by John Torode

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1. Video tutorial: Preparing chillies

1. Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
2. For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

Chicken mince

Chicken mince can be hard to find. Ask your butcher, or buy boned thighs and chicken breasts, chop them, then whizz in the food processor.

536 kcalories, protein 48g, carbohydrate 54g, fat 16 g, saturated fat 3g, fibre 2g, salt 4.74 g

Latest comments and suggestions

• Louise

  18 August 2009

  Louise commented on this recipe

  I couldn't get chicken mince so used pork mince instead, it was wonderful!

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• Louise

  18 August 2009

  Louise rated this recipe

  

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• ~ Sil in Corea

  19 August 2009

  ~ Sil in Corea commented on this recipe

  If you use well-drained (hung overnight in cheesecloth) tofu instead of breadcrumbs and put them into thin pastry or 'pizza-dough' circles, they are very much like Chinese 'potstickers' or Korean 'mandu,' especially when made with pork!

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• carenmilloy

  24 August 2009

  carenmilloy rated and commented on this recipe

  

  Made this dish last night and it was superb. The flavours were perfect. Used turkey mince and slightly less fish sauce. Definately a hit and one for an evening with friends.

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• Elizabeth

  08 September 2009

  Elizabeth rated and commented on this recipe

  

  Made this dish tonight. Took a little longer to prepare as I had to make my own chicken mince as couldn't get any from Tesco, but the flavour was great and enjoyed by all the family. I added a few veg (carrot sticks & mini sweetcorn) and found it then easily served about 8. Would make the meatballs smaller next time so that they are only one mouthfull sized.

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• Julia

  16 September 2009

  Julia rated and commented on this recipe

  

  Absolutely love this, have been looking for a good (and quick) asian soup base recipe and this is perfect, especially with the toasted sesame oil. I use whatever meat I have to hand, cooked chicken, or even sausage meatballs, and organic noodles which are so much more tasty normal ones. Delicious.

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• Orlaigh

  16 September 2009

  Orlaigh commented on this recipe

  Mad my own chicken mince and it was really easy - love this recipe - so tasy and healthy!

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• katyrouth

  23 October 2009

  katyrouth rated and commented on this recipe

  

  Really fresh tasting and light but filling dinner. Used turkey thigh mince, which tasted really good.

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Ingredients

• 1 large onion , roughly chopped
• thumb-size piece fresh root ginger
• 1-2 long red chillies , finely chopped (seeds in or out, you decide)
• 1 garlic clove , crushed
• 6 white peppercorns , crushed
• 20g pack coriander , stalks, roots if you have them and leaves, chopped and kept separate, plus sprigs to finish
• 50ml milk
• 100g fresh white breadcrumbs
• 1kg quality chicken mince
• 3 tbsp vegetable oil

FOR THE BROTH

• 1½ l chicken stock
• 2 tbsp toasted sesame oil
• 3 tbsp fish sauce
• 6 star anise
• thumb-size piece fresh root ginger , sliced
• ½ tsp black peppercorns
• 8 spring onions , thinly sliced
• 300g egg noodles , cooked
• sliced chillies to taste (optional)
• 1 small bunch basil , leaves picked

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 40 mins

Only the meatballs can be frozen

Ingredients

• 1 large onion , roughly chopped
• thumb-size piece fresh root ginger
• 1-2 long red chillies , finely chopped (seeds in or out, you decide)
• 1 garlic clove , crushed
• 6 white peppercorns , crushed
• 20g pack coriander , stalks, roots if you have them and leaves, chopped and kept separate, plus sprigs to finish
• 50ml milk
• 100g fresh white breadcrumbs
• 1kg quality chicken mince
• 3 tbsp vegetable oil

FOR THE BROTH

• 1½ l chicken stock
• 2 tbsp toasted sesame oil
• 3 tbsp fish sauce
• 6 star anise
• thumb-size piece fresh root ginger , sliced
• ½ tsp black peppercorns
• 8 spring onions , thinly sliced
• 300g egg noodles , cooked
• sliced chillies to taste (optional)
• 1 small bunch basil , leaves picked

536 kcalories, protein 48g, carbohydrate 54g, fat 16 g, saturated fat 3g, fibre 2g, salt 4.74 g

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