Spiced chicken meatballs with noodles, basil & broth

Spiced chicken meatballs with noodles, basil & broth

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • thumb-size piece fresh root ginger
    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)
    Chillies

    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

    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

    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 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

    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 onions, thinly sliced
    Spring onions

    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)
    Chillies

    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

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
spelac
31st Mar, 2010
5.05
Forgot to rate!
spelac
31st Mar, 2010
5.05
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
9th Dec, 2009
3.05
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
23rd Oct, 2009
5.05
Really fresh tasting and light but filling dinner. Used turkey thigh mince, which tasted really good.
orlaigh
16th Sep, 2009
Mad my own chicken mince and it was really easy - love this recipe - so tasy and healthy!
julialallan
16th Sep, 2009
5.05
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
8th Sep, 2009
5.05
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
24th Aug, 2009
5.05
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
19th Aug, 2009
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
18th Aug, 2009
5.05
I couldn't get chicken mince so used pork mince instead, it was wonderful!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?