Spiced chicken meatballs with noodles, basil & broth

Spiced chicken meatballs with noodles, basil & broth

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(19 ratings)

Prep: 40 mins Cook: 40 mins

Easy

Serves 6
This fragrant and filling dish is an excellent dinner party choice

Nutrition and extra info

  • Only the meatballs can be frozen

Nutrition:

  • kcal536
  • fat16g
  • saturates3g
  • carbs54g
  • sugars4g
  • fibre2g
  • protein48g
  • salt4.74g
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Ingredients

  • 1 large onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-size piece fresh root ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 long red chillies, finely chopped (seeds in or out, you decide)

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g fresh white breadcrumbs
  • 1kg quality chicken mince

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 tbsp vegetable oil

For the broth

  • 1½ l chicken stock
  • 2 tbsp toasted sesame oil
  • 3 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 6 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • thumb-size piece fresh root ginger, sliced

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp black peppercorns
  • 8 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g egg noodles, cooked
  • sliced chillies to taste (optional)

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 small bunch basil, leaves picked

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

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Comments (20)

rock_orphan's picture
5

I substituted the meatballs for left-over roast checked we had and upped the flavours in the stock a little to compensate. Delicious, flavourful dish I would definitely make it again either as a base for the the meatballs or something else.

hanam's picture

oh, great. very delicious

gamsterdam's picture

Horrible...... foul taste.... sloppy nasty mess.

DO NOT WASTE YOUR TIME COOKING THIS RUBBISH.

John Torode master chef.... master rubbish!!!!

cakeanyone's picture
2

This dish didn't quite work for us. Meatballs had a mushy texture which wasn't nice. Broth was good -used homemade chicken stock with 1 star anise (ignored the sesame oil which I'm glad about as I think it would have made the meatballs mushy AND oily). The flavours weren't very fresh so will stick with tom yam gai broth with shredded chicken.

fjolly16575's picture
5

Loved this dish. Used turkey mince. It's gone down well for everyone we've made it for.

mvmoree's picture

I grilled chicken breasts instead of using chicken mince (perfect when pressed for time!). I marinated them in a Teriyaki sauce, sliced them and placed on top of the broth and noodles. Absolutely, the broth is the most delicious, fragrant, tasty recipe I have had in a very long time - and so easy to make! I have cooked this nearly 6 times in the last 3 weeks as my husband is ill and loves it.

helen-luke's picture
4

Made this a few nights ago and it was lovely! Had LOADS of meatballs though, and even though we all ate huge portions there was enough for two more servings! Was also very time-consuming as we minced our own chicken when we couldn't find it in the shop. Very tasty though, so will definitely make it again :)

death_bastard's picture
4

Tried with Pork as suggested. Very nice, though toasted sesame oil was maybe a little overpowering.

lemon_farmer's picture
1

This is much more effort and nowhere near as good as some of the other noodle broth dishes on the site and ones we make up ourselves. I was really excited about this dish, but thought it was a cacophony of muddled up tastes and textures.

The star anise was overpowering (6?!), less than half that would have done, the chicken meatballs were like mushy sweetbreads ... the basil fought with the coriander on top because it wasn't anywhere else in the dish it felt like an afterthought on top - I wish I'd just used chilli flakes or fresh chilli with the coriander.

It also needed a spot of soy.

Our toddler enjoyed putting the noodles in his ear, but no one else much liked the dish - I actually woke up excited about making this, love JT, but was thoroughly disappointed with the result :(

swordporkins1963's picture
5

Used Turkey Mince and didnt have any basil but it was lovely, will be making this a mid week regular..

spelac's picture
5

Forgot to rate!

spelac's picture
5

Loved this, used turkey mince though, because couldn't get the chicken. Left out chillies for my 18 month old who loved it as well!

LuluLolly's picture
3

This didn't really work for us. The flavour was good but the meatballs were far too messy to shape and the soup left a slimy aftertaste due to the sesame oil. I really wanted to love this but most of it was wasted this evening.

katyrouth's picture
5

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

orlaigh's picture

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

julialallan's picture
5

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.

elizabeth60's picture
5

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.

carenmilloy's picture
5

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.

sillama1's picture

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!

josephinelouise's picture
5

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

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